Anne Willan Boeken

An essential guide to contemporary marketing that demonstrates, via case studies, the move towards marketing techniques that better reflect consumer needs

"Based on the book given to all students at aEcole de cuisine La Varenne: La Varenne basic recipes (1978)"--T.p. verso.

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 are described and illustrated in colour.

This fully illustrated volume provides detailed information and advice on choosing, storing, cooking, preserving and freezing food, as well as giving preparation and serving suggestions for both common and exotic ingredients. The book has been divided into six main sections, each concentrating on a different range of foods and exploring the techniques, utensils and ingredients required in step-by-step graphic sequences.

Part of the Look and Cook series, this book shows both beginners and more experienced cooks how to cook dishes. Each step is illustrated and techniques demonstrated to help clarify points raised. This particular book looks at cooking with chocolate. 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 Scchool in Paris.

Culinary historian Anne Willan traces the origins of American cooking through profiles of twelve essential women cookbook writers, highlighting their key historical contributions and most representative recipes.

Demystifies classic French culinary technique for regular people who love food. In this book, the author tells her story and that of the food-world greats - including Julia Child, James Beard, Simone Beck, Craig Claiborne, Richard Olney - who changed how the world eats and who made cooking fun.

"This is an intimate appreciation of both the food and culture of Burgundy from an authority on French regional cuisine. Including stunning colour photographs and more than 160 recipes, Anne Willan elegantly interweaves chapters on her life in the seventeenth - century Chateau du Fe with insights into the work and people of its surrounding quarters."

Covering Asian cookery, this text provides step-by-step instructions and photographs. Even the ingredients and cooking equipment for each dish are photographed to avoid any confusion or misunderstandings. The book should appeal to both novice cooks and those who want to expand their repertoire.