This book represents many of the great cooks of the last six centuries, including the best known, Mrs Beeton, Fannie Farmer and Escoffier, as well as the less known such as Taillevent, Scappi, Martino and Robert May. 100 recipes are described. Anne Willan, who is a scholar and founder of the La Varenne Cooking School in Paris, describes the story of their background, techniques and innovations. Each recipe appears translated or transcribed in its original form alongside a modern version that is easily achievable in today's kitchen. This edition has been illustrated with specially commissioned colour photographs together with contemporary paintings and engravings.

Great Cooks and Their Recipes From Taillevent to Escoffier

anne-willan

McGraw=Hill

Dishes unique to the 12 regions of provincial France such as Normandy, Provence and Languedoc are presented in this book, which adapts the recipes so that they can be reproduced authentically outside France. The traditional specialities of each region - first courses, main dishes, desserts, breads and cakes - are described and illustrated in colour. Anne Willan is the co-founder of La Varenne, one of Paris' most authoritative cookery schools.

French Regional Cooking

Cookbooks, Food & Wine

Regional & International

Hutchinson

In this cookbook series, every stage of each recipe is photographed in close-up detail, from assembling the ingredients and necessary equipment, through every step of the preparation to the finished dish. This book covers French country cookery.

Great Cooks and Their Recipes: From Taillevent to Escoffier

Great cooks and their recipes: From Taillevent to Escoffier

Elm Tree Books

The book is divided into eight chapters, including one-pot meals, no-cook suppers and salads, fast finishes and happy endings. As well as recipes, each chapter includes tips and imaginative ideas for variations. Some chapters feature more ambitious recipes, with savoury and dessert dishes for parties. Anne also includes familiar ideas with a more unusual twist - such as roast cod with tropical fruit salsa and Moroccan crown roast of turkey - but the emphasis is very much on simple good food. Illustrated with photographs from some of the UK's top food photographers, "Good Food: No Fuss" proves that it's possible to save time in the kitchen without compromising on quality and flavour.

Good Food : No Fuss

BBC Books

The La Varenne Cooking Course: The Complete Basic Course from the Prestigious French Cooking School in Paris

Cooking Methods

William Morrow and Company

Part of the "Look and Cook" series, this book shows both beginners and more experienced cooks how to prepare different foodstuffs. Each step is illustrated and techniques demonstrated to help clarify points raised. This particular book looks at cooking with fish and includes recipes for terrines, mousses, grilled fish steaks, seafood dishes, kebabs and chowders. Anne Willan is the author of "Great Cooks and their Recipes", "French Regional Cooking" and "France Gastronomique" and is the founder of the la Varenne School in Paris.

Fish Classics (Anne Willan's Look & Cook)

Dorling Kindersley, London

Creative Appetizers (Anne Willan's Look & Cook)

Main Courses & Side Dishes

Dorling Kindersley Publishers Ltd.

Part of the "Look and Cook" series, this book shows both beginners and more experienced cooks how to prepare different foodstuffs. Each step is illustrated and techniques demonstrated to help clarify points raised. This particular book looks at Italian country cooking with recipes including gnocchi, antipasti, scaloppine, fruit tarts and risotto. Anne Willan is the author of "Great Cooks and their Recipes", "French Regional Cooking" and "France Gastronomique" and is the founder of the la Varenne School in Paris.

Italian Country Cooking (Anne Willan's Look & Cook)

Dorling, Kindersley

Creative Casseroles (Anne Willan's Look & Cook)

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