Join Anne Willan for a wonderful evening of French food, great stories and the secret ingredients to a life well lived. Chicago Gourmets and Les Nomades restaurant are putting together a night to remember. Enjoy four beautifully crafted courses and wines to match in celebration of Anne’s memoir One Soufflé at a Time. For pricing and more information click here.
Thursday, March 13th at 6:30pm
Les Nomades, Chicago
222 E Ontario St, Chicago, IL 60611
This Sunday at 12pm, Anne Willan will be chatting with Cindy Wolf and Tony Foreman of Foreman & Wolf about food, France and all of the secrets to a delicious life. To listen live, tune in to Baltimore’s WYPR channel this Sunday. If you miss the show, don’t worry, we will post a link as soon as we have it! Cheers, La Varenne!
I was so happy to see this book on the list of IACP nominees yesterday! My co-author, Amy Friedman, and I are honored to be listed alongside: Michael Pollan, Norman Van Aken and Luke Barr in the category of Literary Food Writing. For a complete list of nominees, click here. Cheers, Anne!
I am thrilled to share with you the exciting news that the long awaited eBook edition of La Varenne Pratique is finally available! You can now purchase this classic book at the push of a button through most retailers including: iTunes, Amazon, Sony, Barnes & Noble, Kobo and Copia.
It has been a huge project to slice, dice, scan and edit the 500-plus page tome while making sure it remains exactly the same as the original. The only difference is that this edition has been separated into four separate parts; each one containing a glossary of cooking terms, cooking equipment and a bibliography. That way you can buy only the part or parts that interest you or all of them together! Each Part is completely searchable, its images can be enlarged or viewed independently and formatting can be adapted, (to the extent allowed by the user’s e-reader).
Part 1: The Basics covers Herbs & Seasonings, Soups, Stocks and Sauces as well as Milk, Eggs and Cheese; Part 2: Meat, Poultry & Fish includes Game; Part 3: Vegetables, Pasta & Grains includes Mushrooms and Legumes; and Part 4: Baking, Preserving & Desserts also includes Fruit & Nuts and Freezing. The print edition’s groundbreaking photography has been digitized and continues to illustrate each topic with detailed images of food groups and step-by-step instruction on basic to advanced cooking techniques.
I do hope that you enjoy the new version of this old classic. Now that we’ve gone digital, I hope to reach a new generation of cooks, chefs, students and teachers.
Join Anne Willan for a Panel Discussion on What Shakespeare Ate. A lively discussion on the food and drink of the Elizabethan age; moderated by Pulitzer Prize winning reporter Patt Morrison ( Los Angeles Times, NPR). Panelists include Pulitzer Prize winning food critic Jonathan Gold (Los Angeles Times, LA Weekly, Gourmet), food historian Charles Perry (Culinary Historians of Southern California, Rolling Stone, Los Angeles Times), and 15th and 16th century antiquarian gastronomy book specialist and ABAA member Ben Kinmont.
“It became clear during my months at the chateau through small, daily moments — like dinnertime stories and plucking herbs from a pot labeled “Julia’s mint” for tea — that I was a passenger living in this vast narrative being lived, taught and written by Anne. (Caroline Wright for Food52)
I do hope you can take a moment to read this beautiful essay written by my former student Caroline Wright. Enjoy! Anne
“What made every day at La Varenne special was the camaraderie. We, the students and the stagiaires, were there to enjoy learning, to taste delicious food and to experience Paris. It was a pleasure to belong to a community of people who were passionate about cuisine.” (Faye and Yakir Levy for The Jerusalem Post)
My dear friend and former student, Faye Levy, has written a wonderful piece on my book and her time at La Varenne for The Jerusalem Post. It is filled with happy memories and quotes from my memoir. Her happiest memory being Fridays when we would create delicious things out of the week’s leftovers! Cheers, Anne
“The core of this warm-hearted memoir is the lengthy, multipronged process by which Ms. Willan’s attitude toward food evolved from its roots in good taste and good cooking to the stratosphere of cuisine.” (Martin Rubin, The Washington Times)
Many thanks to Martin Rubin at The Washington Times for this wonderful review. If you have not yet had a chance to read it, please do!
Many thanks to Corie Brown at Zester Daily for publishing my piece on The Cookbook Tree of Life. Find out more about the creative process and why every single cookbook can be traced back to just four original titles here.