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Anne Willan

Autor(a) de La Varenne Pratique

146+ Works 2,829 Membros 18 Reviews 2 Favorited

About the Author

Anne Willan founded La Varenne Cooking School in Paris in 1975 and has written more than thirty books, including the double James Beard Award-winning The Country Cooking of France, the Gourmand Award-winning The Cookbook Library, and the groundbreaking La Varenne Pratique, as well as the Look Cook mostrar mais series, showcased on PBS, In 2013, she was inducted into the James Beard Foundation Cookbook Hall of Fame. Willan serves as an emeritus advisor for the Julia Child Foundation for Gastronomy and the Culinary Arts. She divides her time between London and the south of France. mostrar menos


Obras de Anne Willan

La Varenne Pratique (1989) 163 cópias
The Country Cooking of France (2012) 156 cópias
French Regional Cooking (1981) 108 cópias
Look & Cook: Perfect Pasta (1992) 99 cópias
La France Gastronomique (1848) 63 cópias
Look & Cook: Fruit Desserts (1992) 49 cópias
Chateau Cuisine (1992) 45 cópias
Look & Cook: Meat Classics (1992) 43 cópias
Look & Cook: Splendid Soups (1994) 38 cópias
Look & Cook: Superb Salads (1993) 38 cópias
Look & Cook: Fish Classics (1993) 33 cópias
Cooking With Wine (2001) 28 cópias
Look & Cook: Asian Cooking (1994) 27 cópias
Perfect Soups (1997) 26 cópias
Look & Cook: Classic Breads (1995) 26 cópias
A Cook's Book of Quick Fixes (2005) 24 cópias
Classic French Cooking (1986) 20 cópias
Perfect Chicken Dishes (1997) 20 cópias
Perfect Fish Classics (1997) 19 cópias
Perfect Desserts (1997) 19 cópias
101 Essential Tips: Soups (1997) 18 cópias
LaVarenne's Paris kitchen (1981) 18 cópias
101 Essential Tips: Salads (1996) 17 cópias
Perfect Meat Dishes (1997) 15 cópias
Perfect Asian Cooking (1994) 13 cópias
Perfect Main Dish Vegetables (1997) 12 cópias
15-Minute Cook (2000) 11 cópias
Entertaining menus (1974) 11 cópias
Perfect Salads (1997) 10 cópias
Tammen suuri keittotaito (1990) 8 cópias
Breads (Perfect) (1960) 6 cópias
Perfect Fruit Desserts (1997) 6 cópias
Kitchen In Burgundy (2000) 4 cópias
Perfect Puddings (1997) 4 cópias
Casseroles (Perfect) (1997) 4 cópias
Peixes (1999) 3 cópias
Perfect Vegeterian (2005) 3 cópias
French Cookery (1983) 3 cópias
Frango (2000) 3 cópias
Entradas (1999) 3 cópias
Sobremesas (1999) 2 cópias
Makaron : potrawy włoskie (1998) 2 cópias
Desserts and pastries (1988) 2 cópias
Cuisine à l'italienne (2001) 1 exemplar(es)
Creatieve eenpansgerechten (1994) 1 exemplar(es)
Sebze yemekleri (1998) 1 exemplar(es)
Desserter (1996) 1 exemplar(es)
Ζυμαρικά (1993) 1 exemplar(es)
Francesa (1999) 1 exemplar(es)
Schokoladen Desserts (2001) 1 exemplar(es)
Leckeres aus Topf & Pfanne (2000) 1 exemplar(es)
Ländliche Küche aus Frankreich. (2002) 1 exemplar(es)
Ryby (1994) 1 exemplar(es)
The Food of France 1 exemplar(es)
Kyllingretter (1996) 1 exemplar(es)
Fiskeretter (1996) 1 exemplar(es)
Pastaretter (1996) 1 exemplar(es)
Kjøttretter (1996) 1 exemplar(es)
Salater (1996) 1 exemplar(es)
Ländliche Küche aus Italien (2001) 1 exemplar(es)
Kokkonsten 1 exemplar(es)
Laga & njut 1 exemplar(es)
Supper (1996) 1 exemplar(es)
Verrukkelijke visgerechten (1994) 1 exemplar(es)

Associated Works

The Essential Kitchen : Basic Tools, Recipes, and Tips for a Complete Kitchen (2000) — Prefácio, algumas edições107 cópias
Best Food Writing 2000 (Best Food Writing) (2000) — Contribuinte — 59 cópias
The Confident Cook (Basic Recipes And How To Build On Them) (1975) — Prefácio, algumas edições17 cópias
Burgundy Gastronomique (1995) — Prefácio, algumas edições14 cópias
Gifts from the Christmas Kitchen (1984) — Contribuinte — 13 cópias


Conhecimento Comum



"Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today", by culinary historian Anne Willan, spans a time frame of more than 350 years and offers an enlightening look at a dozen great women and the great food they prepared. While cooking terms, techniques, trends, and tastes have certainly changed through the years (centuries), the love of cooking and sharing food is timeless. The author, who has been cooking professionally for 60 years and operated a Paris-based cooking school, writes with a great love of subject and an expansive knowledge of cooking and those who cook. The twelve women are each featured in a brief biography accompanied by several of their own recipes. Here's a sampler of what you'll find: Hannah Woolley (1622-1675)--"Savory Pumpkin and Apple Pie"; Hannah Glasse (1708-1770)--"Rose Petal Syrup"; Amelia Simmons (dates unknown)--"Corn Griddle Cakes"; Maria Rundell (1745-1828)--"Potato Yeast Rolls"; Lydia Child (1802-1880) --"Thanksgiving Pudding"; Sarah Rutledge (1782-1855)--"Golden Chicken"; Fannie Farmer (1857-1915)--"Bread Pudding with Raisins"; Irma Rombauer (1877-1962)--"Never-Fail Dinner Rolls"; Julia Child (1912-2004)--"Coq Au Vin"; Edna Lewis (1906-2006)--"Brown Sugar Caramel Pie"; Marcella Hazan (1924-2013)--"Polenta with Italian Sausages"; and Alice Waters (born 1944)--"Mango Salad with Chile Pepper". While these women represent a variety of cultures and levels of fame, each of them is a fascinating trailblazer in their own right. Author Anne Willan not only shines a spotlight on these wonderful women, she gives us a compelling look at almost four centuries of culinary history. As a child, I was taught to cook by my beloved Gran, who was also a very knowledgeable, intuitive and gifted cook. Over 50 years later, I am still at home in the kitchen, and I love to read and collect cookbooks. I greatly enjoyed "Women in the Kitchen".

Book Copy Gratis Scribner Books
… (mais)
gincam | outras 3 resenhas | Dec 8, 2020 |
I enjoyed reading the history of women and cookbooks. But I always prefer to use newer cookbooks because ingredients, cooking styles, etc. continue to evolve and I find newer recipes more condusive to my palate.
kayanelson | outras 3 resenhas | Oct 18, 2020 |
Women in the Kitchen: Twelve Essential cookbook Writers Who Defined the Way We Eat, From 1661 to Today by Anne Willan delivers exactly what it promises. A key point to note is that this is not a book about female chefs in general; it is specifically about women who wrote cookbooks. The recipes themselves provide a window to the time and place represented by the author. This book is a unique tour through time and history.

Read my complete review at rel="nofollow" target="_top">http://www.memoriesfrombooks.com/2020/03/women-in-kitchen.html

Reviewed for NetGalley.… (mais)
njmom3 | outras 3 resenhas | Jul 26, 2020 |
Although I am not a good cook I like cookbooks. Especially books like this one that not only has good recipes but a good story to tell also. This book has 12 short but interesting and to the point biographies on 12 different cookbook writers through 400 years with a small number of their recipes. How she chose these 12 I don't know but I had actually heard of 6 of them so I was pleased with myself.
Hannah Wooley (1622-1675) was the first English cookbook writer to be published. With no ingredients list and no real directions, only a professional cook could make sense of it but it was interesting. Amelia Simmons (no dates) was the first American cookbook author. Again, a book short on details but interesting life. Several more authors until we get to Fannie Farmer (1857-1915) cookbook author and also owned a cooking school. From Fannie Farmer on I actually own the cookbooks represented in this book. Irma Rombauer (1877-1962) Joy of Cooking, who doesn't own this? Julia Child (1912-2004) Mastering the Art of French Cooking. I wish I could just master cooking but I loved "Julie and Julia." Edna Lewis (1916-2006) The Taste of Country Cooking. The title alone brings back my grandmother's chicken and dumplings and my mother in law's fried chicken and how cake. Sigh..... Marcella Hazen (1924-2013) The Classic Italian Cookbook. She wasn't making any pizza chain pizza or spaghetti. Last but not least Alice Waters (1944-) who owns Chez Panisse in San Francisco and wrote Chez Panisse Menu Cookbook. Alice has trained many celebrity chefs in her restaurant including my favorite cookbook writer and blogger David Lebovitz. She has also tried to teach America organic, farm to table, and what a locavore is. The author of this book has been writing about cooking for over 50 years and wrote for Gourmet Magazine. She also has a cookbook collection of over 2000 volumes. Thank you to Netgalley and the publisher for allowing me to read this book in exchange for a review.… (mais)
BarbaraS2016 | outras 3 resenhas | Apr 22, 2020 |


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