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The Secrets from the La Varenne Kitchen: Inspiration for Navigating Life's Changes and Challenges

The Secrets from the La Varenne Kitchen: Inspiration for Navigating Life's Changes and Challenges

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The Secrets from the La Varenne Kitchen: Inspiration for Navigating Life's Changes and Challenges

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160 pagine
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Apr 1, 2014


In 1975, Anne Willan, a culinary icon who, along with Julia Child, Jacque Pepin, and James Beard, 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. 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 from 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 from 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.
Apr 1, 2014

Informazioni sull'autore

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 inducted into the James Beard Foundation Awards 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.

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The Secrets from the La Varenne Kitchen - Anne Willan





Les Fonds et la Gelée

French savory cooking begins with stocks

(the French word fond means foundation).

Stock is the first lesson in the La Varenne

kitchen, essential to many soups, stews,

and sauces. When stock is clarified with

egg white and flavorings of chopped

vegetables, it becomes aspic, the

subject of more advanced classes.


Fond Brun de Veau

4-5 pounds of veal bones, cracked or cut in small pieces

2 onions, quartered

2 carrots, quartered

2 stalks celery, cut in 2-inch pieces

1 large bouquet garni

10 peppercorns

1 head garlic, split, with skin on

1 tablespoon tomato paste

3-4 quarts water

Brown veal stock is used for brown sauces and for rich ragoûts and braised dishes.

Makes 2-3 quarts stock.

Put the cracked bones in a roasting pan and roast in a very hot oven (450°F) for 30-40 minutes, or until the bones are browned, stirring them occasionally. Add the vegetables and brown them also. Transfer the bones and vegetables to a stock pot with a metal spoon, leaving the fat behind. Add the bouquet garni, peppercorns, garlic, tomato paste, and water and bring slowly to a boil. Skim often at first, then simmer the stock for 4-5 hours, skimming occasionally; it should reduce very slowly. To add color to the stock, singe half a cut onion over an electric plate or gas burner and add to the stock.

Strain the stock, taste and if the flavor is not concentrated, boil it until well reduced. Chill quickly by placing the pot of stock in running cold water and skim off any fat before using. Stock can be kept 2-3 days in the refrigerator. To keep it longer, boil it for 5-10 minutes and then chill again. It can also be frozen.

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