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Real Food: member book reviews

(1 review)

Anne Willan was the founder of the renownedLa Varenne cookery school in Paris.

Her focus is turned firnly away from nouvelle cuisine. Let us not even mention the excesses of molecular gastronomy which was mercifully unheard of in 1988. This is no-nonsense (but by no means unsphisticated), honest food that respects the ingredients and the diner.

The recipes are varied: some simple, some fairly complicated; some traditional (one originated with Taillevent), some more recent like Pineapple Pavlova; although heavily weighted towards French cuisine she includes recipes from other traditions like sate kebabs.

The recipes are all preceded by a commentary giving a historical context.

(edited 4th April 2010) report

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