Anne Willan demystified classic French culinary technique for regular people who love food. Her legendary La Varenne Cooking School-in its original location in Paris and later in its longtime home in Burgundy-trained chefs, food writers and home cooks. Under Willan's cheerful, no-nonsense instruction, anyone could learn to truss a chicken, make a bernaise, or loft a soufflé.
In One Soufflé at a Time, Willan tells her story and the story of the food-world greats-including Julia Child, James Beard, Simone Beck, Craig Claiborne, Richard Olney, and others-who changed how the world eats and who made cooking fun. She writes about how a sturdy English girl from Yorkshire made it not only to the stove, but to France, and how she overcame the exceptionally closed male world of French cuisine to found and run her school. Willan's story is warm and rich, funny and fragrant with the smells of the country cooking of France. It's also full of the creative culinary ferment of the 1970s-a decade when herbs came back to life and freshness took over, when the seeds of our modern day obsession with food and ingredients were sown.
Tens of thousands of students have learned from Willan, not just at La Varenne, but through her large, ambitious Look & Cook book series and twenty-six-part PBS program. Now One Soufflé at a Time --which features fifty of her favorite recipes, from Coquille St. Jacques to Chocolate Snowball--brings Willan's own story of her life to the center of the banquet table.
|Publisher:||St. Martin's Press|
|Product dimensions:||5.40(w) x 8.20(h) x 0.90(d)|
About the Author
ANNE WILLAN is one of the world's authorities on French cooking with more than fifty years of experience as a teacher, cookbook author and food columnist. She founded Ecole de Cuisine La Varenne in 1975. Her most recent books are The Cookbook Library: The Cooks, Writers and Recipes that Made the Modern Cookbook, with her husband, Mark Cherniavsky, which won the Jane Grigson Award for outstanding literary writing, and The Country Cooking of France, which took two James Beard Foundation Book Awards. Willan was inducted into the James Beard Foundation's Cookbook Hall of Fame in 2013 for her body of work. She lives in Santa Monica, California and in France.
AMY FRIEDMAN is the author of Desperado's Wife: A Memoir. She writes the internationally syndicated "Tell Me a Story" column for Universal Press Syndicate.
Most Helpful Customer Reviews
I've always been interested in international cuisines, and French cuisine fascinates me. I was definitely looking forward to a great book on life and food in France. The first "issue" came up just 4 pages into the book. The author is talking about technique and how it's important to do things the way the French do them if you're cooking French cuisine. In talking about different techniques used in "Fillets of Sole Provençale", she states that tomatoes must be peeled and seeded. However, the actual recipe only tells you to core, seed and chop the tomatoes. If you're an experienced cook, this won't be an issue, but for many people, they may not have had the experience to just know what to do. If technique is so important, include it in the actual recipe! The recipes in this book are great. It's as much or more memoir than cookbook, but there are still some great, classic recipes here that are well worth your time. The memoir portion—well, you’ll have to decide for yourself. The author was very big on her privileged childhood, and lots of name-dropping as time went on. The writing came across as though the author feels very superior to whoever might be reading this book. That was a real down side for me. It all depends on what you're looking for in a book. I received a copy of this book from St. Martin's Press through the Lisa Ekus Group for my honest opinion. All thoughts and opinions are my own.