Abstract: A cookbook for beginners presents the philosophy of cooking as taught at the Ecole de Cuisine La Varenne in Paris. The comprehensive course teaches fi

This fully illustrated volume provides detailed information and advice on choosing, storing, cooking, preserving and freezing food, as well as giving preparatio

"Based on the book given to all students at aEcole de cuisine La Varenne: La Varenne basic recipes (1978)"--T.p. verso.

This text explains how to choose, prepare, present, and store food and answers culinary questions.

Renowned for her cooking school in France and her many bestselling cookbooks, Willan combines years of hands-on experience with extensive research to create a b