Anne Willan by Anne Willan
From My Chateau Kitchen

No critic rating

Waiting for minimum critic reviews

See 7 Critic Reviews



The kitchen of the title is in a 17th-century chateau called Le Fey, high on a hill in Burgundy. From this vantage point, Anne Willan -- long known as an authority on French regional cuisine, on food history, and on classic French cooking -- has written a personal book, elegantly interweaving chapters on her life in the chateau with journeys out into the surrounding landscape. She examines the work of the people of Chateau du Fey and its surrounding quarters: the gardeners, farmers, vintners, and restaurateurs who live and breathe French cuisine, and who contribute to the character and flavors of the Burgundian table.
Foremost in the cast of characters in Anne Willan From My Chateau Kitchen is M. Milbert, gardien and gardener, who will pick no vegetable before its time. But there is also Claude the water man, who looks after pipes and plumbing for both village and chateau, and who figures prominently in the group of local hunters who follow the age-old rules of la chasse. We are introduced to M. Simon, the blacksmith with a network of cellars under a nearby cathedral, where he makes ratafia. And M. Haumonte teaches traditional bread and croissant making using the chateau's wood-fired oven. There is the lady from Morvan who makes 500 varieties of jam, the beekeeper, and the father and son with the traveling cider press. Anne Willan takes us through the countryside, to markets in Sens, to the makers of mustard and spice bread in Dijon, to Villeneuve-sur-Yonne, where Leslie Caron presides over an establishment serving Burgundian fare, and to Joigny, where Lorain father and son reign in 3-star splendor.

Anne has chosen to share recipes for the dishes she cooks and eats at home, including such classics as Leek Quiche, Oeufs en Meurette, and Jambon Chablisien. There are also recipes that cope with the garden's staggering bounty, such as Spiced Red Currant Jelly and Gratin of Summer Vegetables in Herb Pesto. Other recipes are brought by the chefs who cook at the La Varenne school -- including Snail and Mushroom Ravioli with Parsley Sauce and Dried Fig and Marc Ice Cream.

In almost 300 color photographs and with more than 160 recipes, Anne Willan renders an intimate appreciation of both the food and the culture of Burgundy. As this beautiful and personal book proves, Anne Willan has succeeded marvelously in her chosen (and enviable) task of exploring, understanding, and teaching the art of French cuisine as it manifests itself in one of France's most food-oriented provinces. Which just happens to be her back -- and front -- yard.

About Anne Willan

See more books from this Author
Anne Willan has had an extraordinary career in the culinary arts and is established as one of America's preeminent authorities on French cooking. She is president of the Ecole de Cuisine La Varenne, which she founded in Paris in 1975 and which is now based in Burgundy at Chateau du Fey. She is also director of La Varenne at The Greenbrier in West Virginia. Anne has more than 30 years' experience as a teacher, cookbook author, culinary historian, and food columnist. Her many books include the prize-winning La Varenne Pratique and the Look & Cook volumes featured in the 26-part PBS series. Her most recent book is Cook It Right. Anne has served as president of the International Association of Culinary Professionals (which honored her in 1999 with its Lifetime Achievement Award) and she is on the Board of the American Center for Wine, Food and the Arts in Napa, California.
Published March 14, 2000 by Clarkson Potter. 304 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Anne Willan

Kirkus Reviews

See more reviews from this publication

A graduate of L'Ecole du Cordon Bleu and a former editor of Gourmet, Willan tends toward the haute, the elegant and the expensive.

Nov 29 1973 | Read Full Review of Anne Willan: From My Chateau ...

Publishers Weekly

See more reviews from this publication

Provence's historic poverty has ironically suited it perfectly to contemporary culinary tastes.

| Read Full Review of Anne Willan: From My Chateau ...

Publishers Weekly

See more reviews from this publication

Willan (French Regional Cooking) is well-known for founding La Varenne, the noted French cooking school, and for writing numerous culinary books.

| Read Full Review of Anne Willan: From My Chateau ...

Publishers Weekly

See more reviews from this publication

Anne Willan's Cook It Right) teams up with the American Center for Wine, Food & Arts to offer us both recipes made with wine and wines to accompany those recipes.

| Read Full Review of Anne Willan: From My Chateau ...

Los Angeles Times

See more reviews from this publication

Writing a food book called "La France Gastronomique" is sort of like christening your new fishing yarn "Moby Dick."

Mar 26 1992 | Read Full Review of Anne Willan: From My Chateau ...

City Book Review

The book just misses the mark of being a book about the history of food and is more about the history of cookbooks.

Jun 28 2012 | Read Full Review of Anne Willan: From My Chateau ...

Zester Daily

(Part of this research, a survey of pre-European foodways among the Lenape Indians, won the 2007 Sophie Coe Prize in Food History at the Oxford Symposium on Food and Cookery.) Her most recent book is Milk, a cultural-historical survey of milk and fresh dairy products (Knopf 2008).She is now worki...

Apr 25 2012 | Read Full Review of Anne Willan: From My Chateau ...

Reader Rating for Anne Willan

An aggregated and normalized score based on 11 user ratings from iDreamBooks & iTunes

Rate this book!

Add Review