Anne Willan founded La Varenne, the famous French cooking school,
in 1975 and directs its culinary programs. She is well known on
both sides of the Atlantic as a leading authority on cooking, with
over 35 years' experience as a teacher, cookbook author and food
columnist. Named teacher of the year by Bon Appétit magazine, and
a recipient of awards in the USA, Britain, France and Australia,
Anne has written a wide range of internationally published
cookbooks whose worldwide sales run into the millions. Explore
this website to learn more about Anne Willan's achievements and
about La Varenne's culinary programs.
> Learn More...
|
Now on sale: Anne’s groundbreaking, definitive book on the history of the printed cookbook.
|
|
 |
|
2012
March 28, 6:30PM – New York City
The Cookbook Library talk and unveiling of Anne´s "Cookbook Tree" with historical tastings Culinary Historians of New York, Astor Place
March 31, 2:00PM – New York City
Where do Recipes Come From? discussion, with Dorie Greenspan and Daniel Boulud IACP Conference
April 1, 1:30PM-3:00PM – New York City
The Cookbook Library book signing at the IACP Book & Blog Festival IACP Conference
April 14, 10AM – Los Angeles
The Cookbook Library talk and book signing with historical tastings Culinary Historians of Southern California at the Los Angeles Public Library
April 19, 11PM-12AM Central Time, Nationwide
Listen Live as Anne discusses The Cookbook Library with famed interviewer Milt Rosenberg on Extensions 720, WGN Chicago radio.
May 3, 7PM –Los Angeles
Anne will sign The Cookbook Library at Diesel Books in Brentwood.
May 18, 6:30PM – Dallas
Exploring and Tasting French Regional Food Central Market
May 19, 6:30PM – Houston
Exploring and Tasting French Regional Food Central Market
May 31, 6PM – Orange County
Cheese “Tour” and The Cookbook Library book signing Vin Goat, Corona del Mar, California
June 2, 3PM – San Francisco
The Cookbook Library book signing Omnivore Books
Please click on the links provided to get event location, information and RSVP details; some information may not be posted yet.
|
To stay
informed about Anne’s work and future course offerings,
please join our mailing list. Sign up using the small
beige box, above.
 For the latest insider info
on Anne’s writing, cooking and exploits, please follow Anne
on Twitter.
^ Top
|
