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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.
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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.


   

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For the latest insider info on Anne’s writing, cooking and exploits, please follow Anne on Twitter.

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