La Varenne Pratique
by Anne Willan
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Still innovative in scope and clarity La Varenne Pratique is the essential culinary reference book for novice and expert cooks alike, bringing together a practical understanding of cooking techniques, ingredients and equipment in an unrivaled guide. The ebook edition is divided into four parts: Part 1, The Basics covers Herbs, Spices, Flavorings, Stocks & Soups, Sauces, Milk, Cheese & Eggs and Fats & Oils; Part 2, Meat, Poultry & Fish covers Fish, Shellfish, Poultry & Game Birds, and Meat & show more Charcuterie; Part 3, Vegetables, Pasta & Grains covers Vegetables, Mushrooms, Grains & Legumes and Pasta; and Part 4, Baking, Preserving & Desserts covers Flour, Breads & Batters, Pastry & Cookies, Cakes & Icings, Sugar & Chocolate, Cold Desserts & Ice Creams, and Fruit & Nuts as well as Preserving & Freezing. Every chapter offers an overview of the food covered and explains how to choose, prepare, store, cook and present it. Recipes are included wherever an important cooking technique requires a specific example - carefully chosen not only to illustrate a particular dish but to illuminate a way of cooking. Included in each part is a guide to cooking equipment, a glossary of culinary terms and the original reference bibliography. The print edition's original, extensive food grouping and step-by-step groundbreaking photography has been digitized and continues to clearly illustrate the topics and techniques covered in the text. Comprehensive, authoritative and practical, La Varenne Pratique, Part 1, The Basics, is a complete primer on the fundamentals of good cooking including detailed recipes. show lessTags
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Member Reviews
The only cookbook you will ever need. This was so helpful when I was living in Asia. I could just point at the picture of the exotic produce to the maid and hold up however many fingers I wanted to tell her how much to buy.
Everything is from scratch in this book so if you're the kind of person who seems to always find yourself living where you can't readily get processed food...or if you just like to know what the heck is in stuff this is a great cookbook.
Everything is from scratch in this book so if you're the kind of person who seems to always find yourself living where you can't readily get processed food...or if you just like to know what the heck is in stuff this is a great cookbook.
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154+ Works 3,356 Members
Anne Willan founded La Varenne Cooking School in Paris in 1975 and has written more than thirty books, including the double James Beard Award-winning The Country Cooking of France, the Gourmand Award-winning The Cookbook Library, and the groundbreaking La Varenne Pratique, as well as the Look Cook series, showcased on PBS, In 2013, she was show more inducted into the James Beard Foundation Cookbook Hall of Fame. Willan serves as an emeritus advisor for the Julia Child Foundation for Gastronomy and the Culinary Arts. She divides her time between London and the south of France. show less
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- Members
- 173
- Popularity
- 189,255
- Reviews
- 1
- Rating
- (4.80)
- Languages
- English
- Media
- Paper, Ebook
- ISBNs
- 5
- ASINs
- 6
