- Hardcover: 528 pages
- Publisher: Crown Publications; 1st American Ed edition (1 Jun 1997)
- Language English
- ISBN-10: 0517573830
- ISBN-13: 978-0517573839
- Product Dimensions: 22.6 x 4.6 x 29 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
- Amazon Bestsellers Rank: 1,465,984 in Books (See Top 100 in Books)
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Product Description
Product Description
Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert. Written by the founder and director of Paris's prestigious La Varenne cooking school and compiled using La Varenne's extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking.
Here in one volume is the answer to every cooking question: how to make a hollandaise sauce (and why egg yolks will only absorb so much oil before the sauce self-destructs); the difference between entrecote and porterhouse; what marinades to use for lamb; which herbs will turn bitter if added at the beginning of a recipe; how to bone a chicken; the roasting times for venison, pheasant, and even squirrel; how to fillet a fiat fish; when to use a bain marie; and much more.
La Varenne Pratique is divided into 22 chapters, among them Meat and Charcuterie; Poultry and Game Birds; Milk, Cheese, and Eggs; Pastry and Cookies; Preserving, Stocks, and Soups; and Microwave Cooking. Each chapter offers an overview of the food discussed and then explains how to choose, prepare, store, cook, and present it. Recipes are included wherever an important cooking technique requires a specific example-they are carefully chosen not only to illustrate a particular dish but also to illuminate a way of cooking. In addition, La Varenne Pratique includes a guide to kitchen equipment and a glossary of culinary terms.
The photographic illustrations in La Varenne Pratique are beyond comparison. Throughout the book, techniques are clearly illustrated with specially commissioned step-by-step photo sequences that set new standards for culinary photography. Readers can actually see what texture a sauce should be, exactly where to make the first cut when boning a Chicken, what the "crust" on a clarifying broth will look like, and what larding a roast really entails.
There has never been a book like La Varenne Pratique. Comprehensive, authoritative, and eminently practical, it demands a place in the kitchen of every serious cook.
Here in one volume is the answer to every cooking question: how to make a hollandaise sauce (and why egg yolks will only absorb so much oil before the sauce self-destructs); the difference between entrecote and porterhouse; what marinades to use for lamb; which herbs will turn bitter if added at the beginning of a recipe; how to bone a chicken; the roasting times for venison, pheasant, and even squirrel; how to fillet a fiat fish; when to use a bain marie; and much more.
La Varenne Pratique is divided into 22 chapters, among them Meat and Charcuterie; Poultry and Game Birds; Milk, Cheese, and Eggs; Pastry and Cookies; Preserving, Stocks, and Soups; and Microwave Cooking. Each chapter offers an overview of the food discussed and then explains how to choose, prepare, store, cook, and present it. Recipes are included wherever an important cooking technique requires a specific example-they are carefully chosen not only to illustrate a particular dish but also to illuminate a way of cooking. In addition, La Varenne Pratique includes a guide to kitchen equipment and a glossary of culinary terms.
The photographic illustrations in La Varenne Pratique are beyond comparison. Throughout the book, techniques are clearly illustrated with specially commissioned step-by-step photo sequences that set new standards for culinary photography. Readers can actually see what texture a sauce should be, exactly where to make the first cut when boning a Chicken, what the "crust" on a clarifying broth will look like, and what larding a roast really entails.
There has never been a book like La Varenne Pratique. Comprehensive, authoritative, and eminently practical, it demands a place in the kitchen of every serious cook.
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Customer Reviews
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Hardcover
Beautifully photographed, this book presents the finer aspects of cooking. Detailed descriptions of every concievable ingredient (vegetables, meats, herbs, spices, etc.) and cooking techniques to bring the most out those ingredients are presented in the book. Ann Willan is clearly an experienced practitioner and she writes with much clarity and conciseness. My most referred-to cookbook - not so much for the recipes as for the cooking techniques.
3 of 3 people found the following review helpful
Format:Hardcover
The book is not only a beautiful cookbook with all color pictures, it is a marvelous reference guide. Directions are clear and consise, many have pictures to accompany them. The author has covered kitchen skills that normally only professionals are taught. The format is indepth yet understandable. Although it does contain many fine recipes, it is more like a cooking guide showing classic french cooking tecniques. The reader is shown for example, how to cut, what to look for in ingredients and how to use ingredients to their fullest potential. Unlike many guides, this book sticks to the agenda of teaching readers about good cooking and good food.
2 of 2 people found the following review helpful
Format:Hardcover
The book itself is an outstnding guide to understanding techniques that are time honored traditions as well as adaptability to newer methods and styles of cuisine. This book more than any that I have used before attending the C.I.A, as well as during my education here has been a device that I have used to reference frequently. It not only has practical methods but suggestions so as not to intimidate the non-professional cook. This is really the only way I know how to thank Anne Willan for creating such a lovely instrument of cuisine.
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