One Soufflé at a Time Paperback – 16 Sep 2014
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[Willan] shares her adventures in life, love and cheese balls in the delectable memoir One Souffle at a Time, which also comes peppered with her favorite recipes.--T, The New York Times Magazine Ms. Willan tells the story of her life--interespersing it generously with recipes, classic French and otherwise--in an easygoing, readable style, full of anecdote and insight.--Colman Andrews, Wall Street Journal Woven into the story of how she managed to build a culinary school in Paris, Willan shares anecdotes from her interactions with Julia Child...making one of the most legendary figures in cooking seem like an old friend. Somehow she does the same with food.--Saveur An episodic career memoir interwoven with momentous life occasions, from cross-Atlantic moves to weddings and deaths. Compelling chapters on La Varenne in Paris and its courses at Chateau du Feÿ in Burgundy reveal the pleasures and complications of working in the kitchen...A charming...portrait of a woman determined to bring French cuisine to a wider audience, with emphasis on traditional, accessible recipes that respect the intellectual side of cookery.--Kirkus Reviews Willan, who founded LaVarenne Cooking School in Paris, shares her life story in this charming memoir.--Library Journal When Julia Child introduced me to her dear friend, Anne Willan, she said, 'You must get to know Anne, she is remarkable!' Julia was almost right: Anne is extraordinary! For those of us who love Anne and have admired - and benefited - from her work (she trained some of my favorite chefs and editors), this memoir is filled with insights, lessons, inspiration and so many tales of adventure. And for those of you who are just meeting Anne, you're lucky - you have a treat in store.--Dorie Greenspan, author of Around My French Table and co-owner of Beurre & Sel cookies Anne Willan and her LaVarenne way have quite simply shaped modern food writing like no one else. Virginia Willis --Various
About the Author
ANNE WILLAN is one of the world's authorities on French cooking with more than fifty years of experience as a teacher, cookbook author and food columnist. She founded Ecole de Cuisine La Varenne in 1975. Her most recent books are The Cookbook Library: The Cooks, Writers and Recipes that Made the Modern Cookbook, with her husband, Mark Cherniavsky, which won the Jane Grigson Award for outstanding literary writing, and The Country Cooking of France, which took two James Beard Foundation Book Awards. Willan was inducted into the James Beard Foundation's Cookbook Hall of Fame in 2013 for her body of work. She lives in Santa Monica, California and in France. AMY FRIEDMAN is the author of Desperado's Wife A Memoir. She writes the internationally syndicated Tell Me a Story column for Universal Press Syndicate.
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Growing up in Yorkshire Willan describes herself as a "sturdy" girl who enjoyed good home cooking as her mother was an excellent cook, but at the time she showed no aptitude for preparing food herself. Her road to becoming the proprietor of a famed cooking school in Paris was a circuitous but fascinating one. Along the way she met and married Mark Cherniavsky, worked at Gourmet magazine and as food editor of the Washington Star.
As a young girl she attended boarding school where she seems to have subsisted largely on potatoes, food was not considered important and those who appeared to eat too much were thought greedy. A healthy appetite was certainly not de rigueur. Then at the age of 14 her parents took her to Paris where for the first time she tasted French cuisine.
For her graduation gift Willan was gifted with a summer course at a cookery and finishing school. She later studied economics at Cambridge graduating with a third-class degree (in other words, not near the top of her class.) Shortly thereafter she enrolled at the Cordon Bleu in London where after three months she was asked to stay and teach. She had found her life's work.
When in Paris she attended the original Cordon Bleu where she encountered a grumpy chef who refused to answer questions and nothing seemed to be written down.Read more ›