French Regional Cooking by Anne Willan HCDJ © 1981 1st Ed. Pub. W. Morrow & Co. USA, Signed by Author, VG

French Regional Cooking by and signed by Anne Willan © 1981 1st Edition 1st Printing. Published by William Morrow & Co. in USA. The book is a hardcover with a dust jacket in very good condition; dust jacket has wear on top edge and along the edge of spine, see photos. The book however is in near mint condition with the name of the original owners name on inside cover page and light patina on front and back cover pages. It has a very tight binding indicating that it has had little use. Also, it has a sewn in bookmark. The cookbook is 11 ½” x 6 ¾” with 320 numbered pages. Please see the pictures for more detailed condition.

Anne’s first book on French regional cooking, covers dishes unique to the 12 regions of provincial France including Burgundy, Normandy, Provence and Languedoc. The traditional specialties of each region – first courses, main dishes, desserts, breads and cakes – are described and illustrated.

École de Cuisine La Varenne was founded in Paris in 1975 by British-American food writer and cooking teacher Anne Willan. It is named in honor of François Pierre de la Varenne, the 17th century Burgundian author of Le Cuisinier françois (1651), one of the founding texts of modern French Cuisine. La Varenne was one of the first professional cooking schools in France to offer simultaneous instruction in French & English and accredited, professional culinary degrees. The school attracted a global student body, including a large number of Americans, many of whom have become well known in their respective spheres of the contemporary food world. La Varenne alumni include professional chefs, restaurateurs, caterers, food writers and cookbook authors.


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French Regional Cooking by Anne Willan HCDJ © 1981 1st Ed. Pub. W. Morrow & Co. USA, Signed by Author, VG


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