“In traditional French cuisine, court bouillon is a liquid used for simmering, and then it’s tossed out. But as we discussed using the broth as a part of the meal, Willan became intrigued…” writes Susan Lutz in Zester Daily

Anne’s new book Secrets from the La Varenne Kitchen was featured on Zester Daily in this lovely story about Court Bouillon. Author Susan Lutz captures the endless possibilities these recipes have to offer. Get a view into Anne’s mind as a chef as she talks about these things with the lovely Susan Lutz on Zester daily! Read the article here!