Secrets From The La Varenne Kitchen: Inspiration For Navigating Life's Changes And Challenges by Anne WillanSecrets From The La Varenne Kitchen: Inspiration For Navigating Life's Changes And Challenges by Anne Willan

Secrets From The La Varenne Kitchen: Inspiration For Navigating Life's Changes And Challenges

byAnne Willan

Paperback | March 15, 2015

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In 1975, Anne Willan, a culinary icon who, along with Julia Child, Jacque Pepin, James Beard, and others, launched the modern culinary industry, founded École de Cuisine La Varenne in Paris and educated some of today's most notable chefs - among them Steve Raichlen, Gale Gand, Virgina Willis, Martha Holmberg, and Alexis Guarnaschelli. Upon enrolling at La Varenne, all students received a helpful and easy reference tool: La Varenne Basic Recipes. The booklet was based on chef Albert Jorant's belief that "there are only fifty basic recipes in the culinary repertoire, and all other dishes can be made from them." Edited by Anne Willan, La Varenne Basic Recipes was fifty-five staple bound pages with a card stock cover and it was a treasure-trove of essential recipes for any aspiring chef. The recipes included: • Stocks - 10 recipes: including Veal, Chicken, Fish and Glazes • Sauces - 17 recipes: from Brown to Béchamel to Hollandaise and Mayonnaise • Pastry and Cakes - 8 recipes including Pie, Sweet, Choux & Puff Pastry as well as Sponge Cake • Creams and Icings - 7 recipes including Butter Cream Frosting and Pastry Cream • Meringues - 3 recipes • Desserts and Cooking Sugar - 6 recipes including Ice Cream plus a Sugar Cooking Chart. Now, for the first time, the 50 essential recipes from the La Varenne curriculum are available to chefs, culinary students, and passionate cooking enthusiasts in Secrets from The La Varenne Kitchen. (It is important to note that this is not a book of finished dishes, though some recipes such as sherbet are complete in themselves. Rather it is a collection of the sauces, pastries and creams that go to make up a dish.) Above all, Secrets from the La Varenne Kitchen is a working tool, to fashion professional excellence. It is a practical book for practical cooks - both professional and home enthusiasts.
Anne Willan is recognized as one of the world's preeminent authorities on French cooking. She founded École de Cuisine La Varenne in Paris in 1975. Inducted into the James Beard Cookbook Hall of Fame in May of 2013, Anne has more than 50 years of experience as a teacher, cookbook author, culinary historian and food columnist. She has w...
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Title:Secrets From The La Varenne Kitchen: Inspiration For Navigating Life's Changes And ChallengesFormat:PaperbackDimensions:136 pages, 9 × 6 × 0.68 inPublished:March 15, 2015Publisher:Spring House PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1940611156

ISBN - 13:9781940611150

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Reviews

Read from the Book

This basic recipe book has been developed under the most exacting of test conditions -- the daily practical classes at Ecole de Cuisine La Varenne in Paris. The recipes have been used constantly by students at all levels of expertise for nearly three years and this book builds on their experience. La Varenne's three French chefs, cuisiniers Ferdnand Chambrette and Claude Vauguet, and patissier Albert Jorant, have been the guidling light in making what we hope will be an indispensable reference for teachers as well as students of French cooking. Ingredient quantities in English are given in US standard measures and are intended for use in North America, Japan, Australia, and wherever flour is made from hard wheat with a high gluten content. Metric measures, listed in French, are designed for Europe, where flour is softer, yielding doughs with less eslasticity. This is not a book of finished dishes, though some recipes such as sherbet are complete in themselves. Rather it is a collection of the sauces, pastries and creams that go to make up a dish. Above all, this is a working tool, to fashion professional excellence. It is a practical book for practical cooks.

Table of Contents

STOCKS (FONDS) SAUCES PASTRY AND CAKES (PATISSERIE ET GATEAUX) CREAMS AND ICINGS (CREMES ET GLAÇAGES) MERINGUES DESSERTS AND COOKING SUGAR (DESSERTS ET CUISSON DU SUCRE)

Editorial Reviews

"La Varenne founder Anne Willan taught a generation of Americans how to cook. This timeless reference book has been my go-to guide for the fundamentals of French cuisine since my student days in Paris. It remains an indispensable resource for any serious student of the culinary arts." Steven Raichlen - barbecue expert and host of "Primal Grill"