A complete illustrated cooking course: techniques, ingredients, and tools of classic modern cuisine by Anne Willan, March 1989

Who was La Varenne?
François Pierre La Varenne's work was the first to set down in writing the considerable culinary innovations achieved in France in the seventeenth century, while codifying food preparation in a systematic manner, according to rules and principles. He introduced the first bisque and Béchamel sauce. He replaced crumbled bread with roux as the base for sauces, and lard with butter. Here one finds the first usage of the terms bouquet garni, fonds de cuisine (stocks) and reductions, and the use of egg-whites for clarification.

Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert. Written by the founder and director of Paris's prestigious La Varenne cooking school and compiled using La Varenne's extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking.
Here in one volume is the answer to every cooking question: how to make a hollandaise sauce (and why egg yolks will only absorb so much oil before the sauce self-destructs); the difference between entrecote and porterhouse; what marinades to use for lamb; which herbs will turn bitter if added at the beginning of a recipe; how to bone a chicken; the roasting times for venison, pheasant, and even squirrel; how to fillet a fiat fish; when to use a bain marie; and much more.
La Varenne Pratique is divided into 22 chapters, among them Meat and Charcuterie; Poultry and Game Birds; Milk, Cheese, and Eggs; Pastry and Cookies; Preserving, Stocks, and Soups; and Microwave Cooking. Each chapter offers an overview of the food discussed and then explains how to choose, prepare, store, cook, and present it. Recipes are included wherever an important cooking technique requires a specific example-they are carefully chosen not only to illustrate a particular dish but also to illuminate a way of cooking. In addition, La Varenne Pratique includes a guide to kitchen equipment and a glossary of culinary terms.
The photographic illustrations in La Varenne Pratique are beyond comparison. Throughout the book, techniques are clearly illustrated with specially commissioned step-by-step photo sequences that set new standards for culinary photography. Readers can actually see what texture a sauce should be, exactly where to make the first cut when boning a Chicken, what the "crust" on a clarifying broth will look like, and what larding a roast really entails.
There has never been a book like La Varenne Pratique. Comprehensive, authoritative, and eminently practical, it demands a place in the kitchen of every serious cook.

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“I have now spent over the 35 years into the food industry, living my passion and sharing it, and La Varenne Pratique has been my traveling mentor and has never failed me.

This book is also the book I used 25 years ago, during my first few years as a chef in Toronto, when I needed to mentor young and passionate apprentices.

I want to thank each of our clients for their unique enthusiasm, their continued interest in our fun food education programs and for all their questions. Also thanks to Jon, a recent student in our Smoking and Curing class, who asked me what is “the” book to have. Jon, this is the one!

Thierry Meret, Chef de Cuisine
Cuisine et Chateau Interactive Culinary Centre

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