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Another big new cookbook

Marie Louise's picture

Last weekend I bought James Peterson's Cooking. So far I like it, and I will be busily reading it for quite some time. I'm not buying anything else until I finish reading it and a couple more I bought and set aside.

But for the rest of you cookbook fans...

I spotted Country Cooking of France yesterday at The Pasta Shop. I just took a quick look (I did not have my glasses on) but it looks like a good read. It is more than a cookbook-nice stories about the regions of France, ingredients, etc. You can see for yourself via Amazon's Search Inside This Book. Who knows, it might make a good present for the favorite cook in your house.

http://www.amazon.com/Country-Cooking-France-Anne-Willan/dp/0811846466/ref=sr_1_7?ie=UTF8&s=books&qid=1196264526&sr=8-7

About the Author

Anne Willan is an award-winning cooking teacher, food writer, and the author of more than 30 cookbooks. She operates La Varenne, her esteemed cooking school, at Chateau du Fey in Burgundy, France. France Ruffenach is a San Francisco-based photographer, whose work also includes Tartine.

soupereasy's picture

(post #62897, reply #1 of 38)

I have both of these books and I quite enjoy perusing them. Have yet to cook anything out of either one.

Gretchen's picture

(post #62897, reply #2 of 38)

These two are on the James Beard "best of 2007" list apparently.

Gretchen

Gretchen
KarenP's picture

(post #62897, reply #3 of 38)

;-) Both available at Costco for the holidays.


 

Marie Louise's picture

(post #62897, reply #4 of 38)

I bought it. I love it, especially the stories about the food and the people. It is like an updated Time-Life Foods of the World cookbook. We're going to use it over the holidays, will report back then. Meanwhile, I can recommend it to anyone who wants a niice coffee table cookbook about France.

Risottogirl's picture

(post #62897, reply #5 of 38)

Ann Willan's cookbooks are usually wonderful...very good "reads" as you suggested. Especially if one is, as I am, inclined toward all things French.


Perhaps that will be my first purchase for 2008.


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Marie Louise's picture

(post #62897, reply #6 of 38)

I'm not familiar with her writing.

Do you own La Varenne Pratique? ? It's $80. list, $50 at amazon, first published in 1989 but still in print. That's pretty impressive. I liked what I saw when I looked inside at amazon!

http://www.amazon.com/Varenne-Pratique-Anne-Willan/dp/0517573830/ref=sr_1_2?ie=UTF8&s=books&qid=1196951251&sr=1-2

Risottogirl's picture

(post #62897, reply #7 of 38)

Yes, I have it and it is a very good reference book. More "instructive" than readable though.


My favorite of her books is From My Chateau Kitchen


The apple gateau pictured on the front cover is exquisite, served with a caramel sauce.


Hmmm, I haven't made it in a long long time...perhaps for Christmas.


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Wolvie's picture

(post #62897, reply #8 of 38)

Okay - this book just went on my list. :-)

The significant problems we face cannot be solved at the same level of thinking we were at when we created them."


- Albert Einstein (1879-1955)

 

Marie Louise's picture

(post #62897, reply #9 of 38)

It is hard to find new, but a Google search shows that Random House still has copies: http://www.randomhouse.com/catalog/display.pperl?isbn=9780609602263

I discovered some interesting trivia while searching for this book. This is the same chateau that Amanda Hesser wrote about in her first book, The Cook and the Gardener. I don't remember her writing anything aobut a cooking school; I guess she was Ms Willan's household cook. (I was sure I'd saved this book, but it appears that I did not.)


Edited 12/8/2007 11:56 am by Marie Louise

Risottogirl's picture

(post #62897, reply #25 of 38)

Amanda Hesser was one of the long line of trainees that have worked at the chateau, I believe and it was she that revived the herb garden I believe. I think that is where her book came from.

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Marie Louise's picture

(post #62897, reply #10 of 38)

Thank you so much for recommending From My Chateau! I ordered a used copy in excellent condition from a seller through amazon. I am enjoying reading it immensely. We spent about a week in this region during our one and only trip to France over 20 years ago, so it is especially fun to read about it. Now I wish I hadn't given away my copy of The Cook and the Gardener so I could re-read about the same chateau from Amanda Hesser's perspective.

Risottogirl's picture

(post #62897, reply #11 of 38)

Like you, I read my cookbooks and some are better "reads" than cookbooks and others vice versa. This one is both. And Ann Willan is lovely in person, too.



Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay


Edited 12/22/2007 9:03 pm ET by Risottogirl

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Marie Louise's picture

(post #62897, reply #12 of 38)

We are making her daube (from the new cookbook) for Christmas. Marinating today, cooking tomorrow, re-heating on the 25th.

courgette's picture

(post #62897, reply #13 of 38)

I have that bbok and really enjoyed reading it.


Mo

FL.Cook's picture

(post #62897, reply #14 of 38)

Would love the recipe for apple gateau.  Refuse to buy another cookbook!!  Just don't have room.  I am making the dessert for New Years Eve, so this might work.  Any other suggestions?  I made the Chocolate Raspberry Tart from FC a few years ago, and it was wonderful, also did my famous Chocolate Mousse pie, but looking for something different.  Can't be anything last minute! 

Carole
Risottogirl's picture

(post #62897, reply #15 of 38)

I am in Maine now and the cookbook is at home.


If someone else doesn't post it before I get back home, I'll type it in then. It'll be after Christmas though, probably the 29th.


This isn't really a last minute recipe, it requires a fair amount opf prep.


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

FL.Cook's picture

(post #62897, reply #16 of 38)

Thanks!

Carole
knitpik's picture

(post #62897, reply #17 of 38)

FL.Cook's picture

(post #62897, reply #18 of 38)

Where?  I went to the link, to the book, typed in apple gateau , but no recipe.  I'ts on page 128, thats all I know!

Carole
knitpik's picture

(post #62897, reply #19 of 38)

Have you ever bought anything from amazon? If so, you should log in. If not, they won't let you browse.

By the way, this cake takes 12 to 14 hours to bake (at 150 deg F). WOW
Beats pulled pork. LOL


Edited 12/24/2007 12:48 pm ET by knitpik

FL.Cook's picture

(post #62897, reply #20 of 38)

I buy a lot from them.  Never knew that if I logged in I could do something!  I think that I just might skip that dessert!  Thanks.

Carole
Risottogirl's picture

(post #62897, reply #21 of 38)

Also, it works best if you can maintain your oven temp at 150, which is pretty low for a regular oven. And the apples need to very thinly sliced and fairly uniform to get the look on the cover.


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Risottogirl's picture

(post #62897, reply #22 of 38)

Keep clicking on "Surprise me" and it'll come up.

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

FL.Cook's picture

(post #62897, reply #23 of 38)

Thanks, I learn something everyday!

Carole
Marie Louise's picture

(post #62897, reply #24 of 38)

I made the Beef Daube out of The Country Cooking of France Cookbook for dinner last night. It was THE BEST-and we are not big beef fans. Here's a version w/ lamb that's similar. http://www.lavarenne.com/recipes/2002/march.htm

PS Check out that whole website for lots of her fabulous recipes. I can't believe I've missed Ann Willan all these years-what a great author.

SallyBR1's picture

(post #62897, reply #26 of 38)

did you see this one?

http://www.lavarenne.com/recipes/print/2007/december.htm

I feel a little faint. I don t need a cookbook. It is not even 2008 yet.

 


 


It is not gremolita, it is GREMOLATA!!!!

(October 2007)

Gretchen's picture

(post #62897, reply #27 of 38)

Then you can still sin on 2007's nickel!!!

Gretchen

Gretchen
SallyBR1's picture

(post #62897, reply #28 of 38)

:-)

 


 


It is not gremolita, it is GREMOLATA!!!!

(October 2007)

Marie Louise's picture

(post #62897, reply #29 of 38)

This recipe looks great. I am REALLY enjoying reading her cookbooks. Trust me when I say, you will love reading My French Country Kitchen. She has essays all about the regions of France and is beautifully photographed. And as you can see, she has great recipes with clear instructions.

I finished reading From My Chateau Kitchen yesterday. That one is good but I like French Country Kitchen better. I also just ordered the one of hers that is $50-La Varenne Pratique-so I can review that one as well, if you would like any encouragement. :-)

PS I am enjoying James Peterson's new book, Cooking, just as much. The two of them are out on my coffee table...


Edited 12/27/2007 10:16 am by Marie Louise

Lee's picture

(post #62897, reply #30 of 38)

I had pan cooked salmon crusted with black sesame seeds at a resturant not long ago.  The flavor was divine.