Blogs about: Anne Willan
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Delicious rabbit
Night before last Mark and I cooked up a storm of french food and had some lovely friends over to sample the menu. I made Julia Child’s coq au vin again — taking the advice of Bettunya… more →
bettunya
Beards name ChopChop top food publication of 2013
wrote 3 weeks ago: (AP) – No trendy restaurants. No fancy equipment. No hard-to-find hipster ingredients. The pag … more →
Zewelwai
— 1 comment
wrote 1 month ago: Dough Kneading Raw Onions, Baked PastryDone! In the last cold months of the season, I want comfort f … more →
Happy 100 to Julia!
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wrote 9 months ago: Here I am with Julia. Pictured from left to right Anne Willan, a famous cooking teacher herself, J … more →
Awe, Gratitude, and Rooming with Julia Child
— 37 comments
wrote 9 months ago: L»R: Julia Child, Nathalie Dupree, and a young Virginia Willis Meeting Julia Child The first time I … more →
Three Asparagus Recipes and Four Centuries of Cookbooks
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wrote 11 months ago: Simple Things The first time I saw asparagus growing I couldn’t believe my eyes. My friend Tim … more →
A Blogger’s Bite of the Big Apple
— 15 comments
wrote 1 year ago: This time last year, I was heading to New York City with two hungry teens and @dormantchef for a foo … more →
Roots of all Cookbooks - Culinary Historians of New York
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wrote 1 year ago: On Wednesday, I headed downtown to Astor Center, Carrot Pie in hand, to hear Anne Willan speak for l … more →
Ratafias
wrote 1 year ago: orange-ginger and fennel-bay ratafias It’s hard to put a single definition on ratafias. Depending on … more →
The fat content of cream and why it matters
wrote 1 year ago: British double cream contains 48% fat. American and Canadian whipping cream contains 33-36% fat. Bri … more →
Leeks Vinaigrette
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wrote 2 years ago: I have my favourite French food writers, but among my best-loved cookbooks are those by Canadian foo … more →
'Nuff Said: Stereotypes of France and its Food
— 6 comments
wrote 2 years ago: Stereotypes, caricatures, clichés, symbolism, what-have-you abound in our world and cause us to esse … more →
Welcome to 2011
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wrote 2 years ago: For New Year’s day dinner, I’ll eat lucky food, like smoked pork chops, sauerkraut, lent … more →
Royal Icing
wrote 2 years ago: My mum disagrees with Delia Smith’s advice to wait a week before royal icing on top of the mar … more →
another French lesson
wrote 2 years ago: I made these veal chops with mustard for Sunshine, my sister Veronica and her husband Joey. They we … more →
French lessons
— 1 comment
wrote 2 years ago: I wanted to learn French, so I picked up a cookbook, The Country Cooking of France by Anne Willan. … more →
French Cuisine: Cooking schools in Paris founded by women
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wrote 2 years ago: Paris Chef, by Barbara Redmod With a sharp downward stroke, I flicked my brush tip up and around to … more →
The Best of Times, The Worst of Times... for French food
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wrote 3 years ago: L’Espadon, Hôtel Ritz, Paris Barbara Redmond We’ve been hearing a lot about threats to French … more →
Anne Willan & The LaVarenne Way
— 30 comments
wrote 3 years ago: Next week I will be in Portland attending a conference for the International Association of Culinary … more →
Keepin' it real.
— 22 comments
wrote 4 years ago: Jim and I finished up the last bits of our coq au vin at 6 a.m. Friday morning. The breakfast … more →
