Anne Willan
Anne Willan has 40 years of culinary experience as an author, columnist, and teacher. She has written widely-praised, authoritative books on food, whether about techniques, ingredients, culinary history, home entertaining, or the country cooking of France. After studying and teaching cooking in London and Paris, she made her name in the United States as a food editor and writer. She founded Ecole de Cuisine La Varenne in Paris in 1975, and since 1991 has directed its programs at the Chateau du Fey in Burgundy and at the Greenbrier in West Virginia. Anne Willan has served as President of the International Association of Culinary Profressionals and is a trustee of COPIA (The American Center for Food, Wine, & The Arts) in Napa, California.
"Anne Willan has done so much to contribute to the way we, as Americans, cook and eat. Once again, she has done it with a masterful book on the why, what, and how of cooking. Just what every kitchen needs! " —Joanne Weir, cookbook author, cooking teacher, and host of the PBS television series Weir Cooking In The City
Books
Cooking With Wine
World-renowned culinary expert Anne Willan, founder of the La Varenne Cooking School in France and author of more than 20 internationally recognized cookbooks, shares her special techniques for cooking with wine in this spectacular full-color cookbook. The 221 recipes, as we have come to expect from Anne Willan, are extraordinary - ranging from such classics as Beef Bourguignon, Salmon in Champagne Sauce, and Strawberries Romanoff to elegant contemporary dishes such as Port Wine Gazpacho and Roasted Lobster with Ginger and Sherry Glaze. Also included are suggestions for wines to drink with each dish. Surprisingly, this is the first major cookbook on this popular subject. Cookbook readers will agree: it was worth the wait.
(Harry N. Abrams, October 2001)
Chateau Cuisine
Willan leads a tour through French chateaus that spans the country from seaside locales to mountain retreats. She affords a delightful opportunity to indulge one's appetite for the beauty of these grand estates--with Christopher Baker's photographs exemplifying the luxuriant interiors, magical architecture, and beautifully prepared cuisine associated with chateau life and with French gastronomic bliss. But this is not simply a visual feast, for the more than 100 recipes for haute cuisine dishes will tantalize sophisticated cooks. And travelers to France will appreciate the listing of addresses and the details provided by those owners who open their chateaus to the public and provide accommodations, wine tastings, or tours.
--from Booklist
(Macmillan, October 1993)