Secrets from the La Varenne Kitchen

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 & Puff Pastry ...

Secrets from the La Varenne Kitchen

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 & 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 of 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 of 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.

More Books:

Secrets from the La Varenne Kitchen
Language: en
Pages: 136
Authors: Anne Willan
Categories: Cooking
Type: BOOK - Published: 2015-03-15 - Publisher:

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,
Secrets from a Caterer's Kitchen
Language: en
Pages: 352
Authors: Nicole Aloni
Categories: Cooking
Type: BOOK - Published: 2001-02-01 - Publisher: Penguin

During almost two decades of catering everything from the Academy Awards to a fete for Queen Elizabeth to an intimate dinner for Julia Child to a “Roller-Disco” Bat Mitzvah, Nicole Aloni has learned more than a few tricks-of-the-trade. And whether you’re planning your umpteenth dinner for twelve, or you’ve only
Women in the Kitchen
Language: en
Pages: 320
Authors: Anne Willan
Categories: Cooking
Type: BOOK - Published: 2021-05-04 - Publisher: Simon and Schuster

Culinary historian Anne Willan “has melded her passions for culinary history, writing, and teaching into her fascinating new book” (Chicago Tribune) that traces the origins of American cooking through profiles of twelve influential women—from Hannah Woolley in the mid-1600s to Fannie Farmer, Julia Child, and Alice Waters—whose recipes and ideas
Katie Chin's Global Family Cookbook
Language: en
Pages: 224
Authors: Katie Chin
Categories: Cooking
Type: BOOK - Published: 2021-04-13 - Publisher: Tuttle Publishing

Katie Chin's Global Family Cookbook lets you travel the world from your kitchen! Professional chef, TV personality and working mom of three kids, Katie Chin shows you how easy it is to prepare new and exciting meals from many cultures. Discover comfort food from around the world, and add some
The Expert Cook in Enlightenment France
Language: en
Pages: 216
Authors: Sean Takats
Categories: History
Type: BOOK - Published: 2011-12-15 - Publisher: JHU Press

Academics and students alike will enjoy this fascinating study of the invention of the professional chef, of how ordinary workers influenced emerging trends of scientific knowledge, culture-creation, and taste in eighteenth-century France.