LaVarenne

Anne Willan Inducted into the James Beard Cookbook Hall of Fame

Staff — Sat, 04 May 2013 00:45:26 +0000

Please raise a glass with me in celebration of my induction into the James Beard Cookbook Hall of Fame for “body of work”. It is an honor to be celebrated for my lifelong career as a chef, cooking teacher and author by my friends and peers at the James Beard Foundation. Each year, the Cookbook Hall of Fame recognizes an individual whose work has influenced the way we think about food and cooking. Past inductees of the Cookbook Hall of Fame include Jane Grigson, Marcella Hazan, Elizabeth David and Julia Child, among others. What company!

The Cookbook Library Awarded at IACP!

Staff — Thu, 11 Apr 2013 20:25:52 +0000

I am so happy to announce that my most recent book, The Cookbook Library: The Cooks, Writers, and Recipes That Made the Modern Cookbook (University of California Press 2012), has received the Jane Grigson Award for distinguished scholarship and depth of research and the Culinary History Cookbook Award. Both are from the International Association of Culinary Professionals (IACP). It is an honor to receive not one, but two awards from the IACP. The Cookbook Library has been a labor of love for me and my husband Mark. We’ve been collecting cookbooks for all the nearly fifty years of our married life. To win this award is one of the greatest achievements of my career.

The Cookbook Library Nominated for James Beard Award

Staff — Thu, 28 Mar 2013 21:09:27 +0000

I am happy to announce that The Cookbook Library has been nominated for a James Beard Foundation Award in the category of Reference and Scholarship.

Spring Alumni News

Staff — Wed, 13 Mar 2013 19:00:37 +0000

The Spring Alumni News is here! Just in time for awards season!

2013 IACP Awards

Staff — Thu, 28 Feb 2013 23:04:52 +0000

I am delighted to report that The Cookbook Library has been nominated for an IACP Cookbook Award in the category of Culinary History.

My Ypocras on Food52

Staff — Mon, 25 Feb 2013 19:23:50 +0000

I was so happy to see my Ypocras featured on the wonderful Food52. This medieval spiced wine makes a warming winter treat. It can also be used to poach fruit when diluted with an equal amount of water. You can even enjoy it with a glass of sparkling wine for an unusual Kir.

A New Article on Zester Daily

Staff — Thu, 21 Feb 2013 20:10:59 +0000

I’m on a campaign to revive white sauce! A wonderful and delicate thing that seems to have been lost in the 21st century. Many thanks to Corie Brown, General Manager of Zester Daily, for allowing my rant onto her site.

You can find my thoughts on white sauce here.

The Times of Northwestern Indiana Features “The Cookbook Library”

Staff — Thu, 21 Feb 2013 19:13:12 +0000

“For food historians and even those just appreciative of a good meal, the book is fascinating…I wonder about covering a dinner where birds flew out of towering pastries, seals were served and eels baked into pies…” — Jane Ammeson in The Times of Northwestern Indian

I was delighted to see this article in the Times of Northwestern Indiana. It’s a wonderful reminder of TCL and of our gastronomic past.

The Cookbook Library Recognized by American Association of University Presses

Staff — Mon, 11 Feb 2013 20:22:13 +0000

The Cookbook Library was chosen by the American Association of University Presses for their 2013 Jacket and Journal show in the category of Scholarly Illustrated.

Baking Tips and Tricks

Staff — Fri, 04 Jan 2013 01:28:36 +0000

It has been holiday season in the La Varenne Kitchen. Between baking a dozen loaves of yule bread for neighbors and spicy mince pies for family and friends, I’ve found time to decorate gingerbread houses with grandchildren and even to edit a recipe or two. When there is so much baking to be done, my old tips and tricks come back to me just like riding a bicycle. Here are just a few:

1. Cooking times and temps can fluctuate from oven to oven, so trust your nose, eyes and touch above all.

2. Butter and flour cake pans for an excellent non-stick surface.

3. When lining a baking sheet with parchment paper, put a dab of butter at each corner to stick down the paper.

4. Never scrub sheet pans and cake pans as it ruins the surface so they stick. Simply wipe with a tea towel and watch them get better over time.

5. You know a bread loaf is done when a simple tap on the bottom crust sounds hollow.

6. A cake is done when it shrinks from the sides of the pan.

7. When slicing big cakes, set it on a round of cardboard to steady it before you start.

8. Use small deli cups for frosting and sprinkles. They’re cheap and functional for storage