Review
See how to cook with La Varenne Pratique
How to fillet a fish
How to decorate a cake
And how to select, prepare, cook, and serve virtually everything else. It's all in La Varenne Pratique, the most comprehensive and accessible illustrated guide to cooking ever published.

Synopsis
Explains how to choose, prepare, present, and store food and answers culinary questions.

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Customer Reviews

3 Reviews

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Average Customer Review

5.0 out of 5 stars (3 customer reviews)

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3 of 3 people found the following review helpful:

5.0 out of 5 stars A feast for the eyes and the culinary heart., 23 Dec 1998

By A Customer

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.

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3 of 3 people found the following review helpful:

5.0 out of 5 stars clear, consise, and indepth, 10 Dec 1998

By A Customer

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.

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2 of 2 people found the following review helpful:

5.0 out of 5 stars Culinary Institute of America student review, 27 May 1999

By A Customer

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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