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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 »

  • This sturdy paperback book contains the fifty basic recipes of the Secrets from the La Varenne Kitchen, along with the many derivatives, broken down into six chapters. Stocks and Aspic covers veal, chicken, fish and glazes; Hot and Cold Sauces ranges from Brown to Tomato, Béchamel to Béarnaise, and Hollandaise to Mayonnaise; Pastries and Cakes Read More »

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    3 Feb

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    This recipe for Figgy black jam is a perfect preserve for a cold weekend. It is superb on toast and can be used as… https://t.co/iWIP7IOVxn

    3 Feb

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    Ahead of my trip to Paris for my birthday, I thought I would share this wonderful recipe for Moules Marinere. For t… https://t.co/sd8dV8jzYc

    20 Jan

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