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In 1975, Anne Willan, a culinary icon who, along with Julia Child,
Jacque Pepin, James Beard, and others, launched the modern culinary
industry, founded École de Cuisine La Varenne in Paris and educated some
of today’s most notable chefs – among them Steve Raichlen, Gale Gand,
Virgina Willis, Martha Holmberg, and Alexandra Guarnaschelli. Upon
enrolling at La Varenne, all students received a helpful and easy
reference tool: La Varenne Basic Recipes. The booklet was based on
chef Albert Jorant’s belief that “there are only fifty basic recipes in
the culinary repertoire, and all other dishes can be made from them.”
Edited by Anne Willan, La Varenne Basic Recipes was fifty-five staple
bound pages with a card stock cover and it was a treasure-trove of
essential recipes for any aspiring chef. The recipes included: •
Stocks - 10 recipes: including Veal, Chicken, Fish and Glazes • Sauces -
17 recipes: from Brown to Béchamel to Hollandaise and Mayonnaise •
Pastry and Cakes - 8 recipes including Pie, Sweet, Choux & Puff
Pastry as well as Sponge Cake • Creams and Icings - 7 recipes including
Butter Cream Frosting and Pastry Cream • Meringues - 3 recipes •
Desserts and Cooking Sugar - 6 recipes including Ice Cream plus a Sugar
Cooking Chart. Now, for the first time, the 50 essential recipes from
the La Varenne curriculum are available to chefs, culinary students, and
passionate cooking enthusiasts in Secrets of The La Varenne Kitchen.
(It is important to note that this is not a book of finished dishes,
though some recipes such as sherbet are complete in themselves. Rather
it is a collection of the sauces, pastries and creams that go to make up
a dish.) Above all, Secrets of the La Varenne Kitchen is a working
tool, to fashion professional excellence. It is a practical book for
practical cooks – both professional and home enthusiasts.
