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2 Beaverton Cooking and Food- French
6 Burnside Cooking and Food- French
6 Home & Garden Cooking and Food- French
25 Local Warehouse Cooking and Food- French
17 Remote Warehouse Cooking and Food- French

Secrets from the La Varenne Kitchen: 50 Essential Recipes Every Cook Needs to Know


Secrets from the La Varenne Kitchen: 50 Essential Recipes Every Cook Needs to Know Cover


Synopses & Reviews

Publisher Comments:

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 and 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.

About the Author

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 written more than 30 books, including the influential La Varenne Pratique and the 17-volume, photo-illustrated Look and Cook series, showcased in her 26-part PBS program. Anne has given cooking demonstrations and lectures throughout North America as well as in Europe, Australia, New Zealand, South Africa, and Chile and was a regular guest on The Martha Stewart Show. Her book, The Cookbook Library: The Cooks, Writers, and Recipes That Made the Modern Cookbook (University of California Press, 2012), has received the prestigious Gourmand Hall of Fame Award and the Jane Grigson Award from the International Association of Culinary Professionals. Anne's memoir, One Soufflé at a Time: A Memoir with Recipes, was released in Fall, 2013, and won the prize for Best Literary Food Writing from the International Association of Culinary Professionals in 2014.

Table of Contents

STOCKS (FONDS) Brown Veal Stock (Fond Brun de Veau) 7 Brown Beef Stock (Fond Brun de Boeuf 8 White Veal Stock (Fond Blanc de Veau) 8 Chicken Stock (Fond de Volaille) 8 Chicken Stock for Consommé and Aspic (Fond de Volaille pour Consommé ou Gelée) 8 Fish Stock (Fumet de Poisson) 9 Court Bouillon 9 Méat Glaze (Glace de Viande) 10 Fish Glaze (Glace de Poisson) 10 Méat or Fish Aspic (Gelée de Viande ou de Poisson) 10 SAUCES Espagnole Sauce (Sauce Espagnole) 12 Basic Brown Sauce (Fond de Veau Lié) 12 Brown Sauce Derivatives (Sauces Brunes Dérivées) 13 Béchamel Sauce (Sauce Béchamel) 17 Béchamel Sauce Derivatives (Dérivés de Sauce Béchamel) 17 Velouté Sauce (Le Velouté) 18 Velouté Sauce Derivatives (Dérivés du Velouté) 19 Tomato Sauce (Sauce Tomate) 20 Stewed Tomato Pulp (Tomates Concassées) 21 Hollandaise Sauce (Sauce Hollandaise) 21 Hollandaise Sauce Derivatives (Dérivés de Sauce Hollandaise) 22 Béarnaise Sauce (Sauce Béarnaise) 23 Béarnaise Sauce Derivatives (Dérivés de Sauce Béarnaise) 24 White Butter Sauce (Sauce Beurre Blanc) 24 White Wine Sauce (Sauce Vin Blanc) 25 Mayonnaise 26 Mayonnaise Derivatives (Dérivés de Mayonnaise) 27 PASTRY AND CAKES (PATISSERIE ET GATEAUX) Pie Pastry (Pâte Brisée) 28 Sweet Pie Pastry (Pâte Sucrée) 28 Choux Pastry (Pâte

Product Details

Willan, Anne
Spring House Press
General Cooking
COOKING / Regional & Ethnic/French
Cooking-Methods - Professional
Cooking and Food-French
COOKING / General
Edition Description:
Print PDF
Publication Date:
9 x 6 in

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Related Subjects

Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Professional and Quantity » General
Cooking and Food » Regional and Ethnic » French
Featured Titles » General

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