The Inside Scoop: North Beach musician gets keys to Washbag Jun 12, 2008
San Francisco photographer France Ruffenach won for her work in "The Country Cooking of France," written by Anne Willan. Bay Area publishers also took home a fistful of awards: University of California Press for "My Bombay Kitchen;" Chronicle Books for "The Country Cooking of France," which won in both the photography and international cookbook categories; and Ten Speed Press, which picked up four prizes, including Cookbook of the Year for Hugh Fearnley-Whittingstall's "The River Cottage Meat... (San Francisco Chronicle)
This season look for volumes of help in the kitchen Dec 19, 2007
It's not just that familiar names and faces (Mollie Katzen, Alice Waters, Anne Willan) have come out with some of their best work in years ... Anne Willan's The Country Cooking of France (Chronicle, $50) is a powerful attempt to set forth regional classics, complete with history, provenance, and terroir. (Boston Globe)
When it comes to French cooking, don't sweat the small stuff Dec 2, 2007
Book cover for "Country Cooking of France" by Anne Willan ... It's the latest by Anne Willan, the acclaimed writer of 30 cookbooks who runs La Varenne cooking school at Chateau du Fey in Burgundy ... This gratin, writes Anne Willan, is an excellent first course or accompaniment to fish or chicken. (Pittsburgh Post-Gazette, PA)
Gift guide: A good book never goes out of style Nov 29, 2007
By Anne Willan (Chronicle Books, $50). The next best thing to being in a French village on market day, from a writer who runs a cooking school in France. (USA Today -- Life)
A little daube will tempt you Jan 17, 2007
By Anne Willan TRIBUNE MEDIA SERVICES January 17, 2007. Daube de Boeuf Provencale. (Washington Times)
Food fixes save the holiday Dec 6, 2006
"Last year's dry prime rib made you cringe. How do you avoid a repeat performance?"Look for beef that's well marbled, meaning that it has heavy streaks of internal fat," cookbook author Anne Willan writes. "The roast should be trimmed of the bluish sinews and excess fat, but be sure you're left with a thin layer of surface fat to keep the roast moist. "The size of the pan should suit the roast so that the meat neither stews in too small a pan nor dries and shrinks in one too large. The pan... (Fresno Bee -- Lifestyle)
Turn your kitchen into a culinary boot camp Aug 16, 2006
Anne Willan, author of "The Good Cook," and director of La Varenne cooking school in France. "Taste, taste and taste again," Willan said. (Seacoast New Hampshire)
Aioli: quintessential summer sauce Jul 13, 2006
Judy Rodgers, in The Zuni Cafe Cookbook, makes aioli with one or two cloves of garlic; Anne Willan, in French Regional Cooking, uses six to eight. Thomas Keller, in his Bouchon cookbook, uses garlic roasted in olive oil rather than raw. (The Miami Herald)
Dip Into Summer Jun 2, 2006
Judy Rodgers, in "The Zuni Caf? Cookbook," makes aioli with only one or two cloves of garlic; Anne Willan, in "French Regional Cooking," uses six to eight to make the same amount of sauce. Thomas Keller, in his "Bouchon" cookbook, uses confited garlic that has been roasted in olive oil, rather than raw. (Los Angeles Times)
Quick fixin' in the kitchen Apr 5, 2006
By Anne Willan TRIBUNE MEDIA SERVICES April 5, 2006. In the kitchen, you need to be able to fix a problem fast. (Washington Times)
Warmth of Provence Jan 7, 2006
By Anne Willan, Special to The Times. MARVELOUSLY rich and winy, redolent of orange zest and cinnamon, bay leaf and garlic and fennel, with meat made tender by hours of slow simmering and, yes, those wonderful olives, a Proven. (Los Angeles Times)
