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Latest Books from Anne Willan

Founder, La Varenne Cooking School

Culinary historian Anne Willan traces the origins of American cooking through profiles of twelve essential women cookbook writers—from Hannah Woolley in the mid-1600s to Fannie Farmer, Julia Child, and Alice Waters—highlighting their key historical contributions and most representative recipes. Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and founder of La Varenne Cooking School Read More »
Anne Willan was a contributer to this book. The Edible Monument considers the elaborate architecture, sculpture, and floats made of food that were designed for court and civic celebrations in early modern Europe. These include popular festivals such as Carnival and the Italian Cuccagna. Like illuminations and fireworks, ephemeral artworks made of food were not well Read More »
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My Anchovy Stuffed Caramel Olives on Zester Daily

Monday, August 19 2013

Last year, I stumbled on what is now the greatest restaurant in the world. At Celler de Can Roca in Catalonia past cooking meets modernist cuisine with extraordinary brilliance. Very many thanks to Corie Brown at Zester Daily for welcoming my story onto her site. I do hope you enjoy it.

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1 Comment

One response to “My Anchovy Stuffed Caramel Olives on Zester Daily”

Rinaoktavia says:

October 11, 2015 at 7:39 am

Both dishes look wonuerfdl! I’m really glad she was on the list. I had never heard of her before and she has so many delicious recipes I would like to try out.

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My Anchovy Stuffed Caramel Olives on Zester Daily

One response to “My Anchovy Stuffed Caramel Olives on Zester Daily”

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