La Varenne Pratique

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.

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 & 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 3, Vegetables, Pasta & Grains is a complete primer on Vegetables, Mushrooms, Grains & Legumes and making Pasta. From comprehensive guides to all vegetables, mushrooms and legumes, to how to make your own fresh and stuffed pastas as well as essential techniques on making rice and risotto, it’s all here, including detailed related recipes.

Anne Willan has had an extraordinary career in the culinary arts and is recognized as one of the world’s preeminent authorities on French cooking. She founded École de Cuisine La Varenne in Paris in 1975, and has had more than 50 years of experience as a teacher, cookbook author, culinary historian and food columnist. She has written more than 30 books, including La Varenne Pratique, French Regional Cooking and the 17-volume, photo-illustrated Look and Cook series, showcased in her 26-part PBS program. Anne’s books have been published in 24 countries and translated into 18 languages. In May of 2013, Anne was inducted into the James Beard Foundation’s Cookbook Hall of Fame and her last book, The Cookbook Library: Four Centuries of the Cooks, Writers, and recipes that Made the Modern Cookbook was awarded the Jane Grigson prize for outstanding literary writing by the International Association of Culinary Professionals, as well as the prize for best book in the Food History Category. Anne’s memoir, One Soufflé at a Time: A Memoir with Recipes, was released by St. Martin’s Press in Fall, 2013.