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Cooking With Wine Hardcover – October 1, 2001

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Product Details

  • Hardcover: 288 pages
  • Publisher: Harry N. Abrams; First Edition edition (October 1, 2001)
  • Language: English
  • ISBN-10: 0810940833
  • ISBN-13: 978-0810940833
  • Product Dimensions: 9.2 x 1 x 12.2 inches
  • Shipping Weight: 4.2 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #806,153 in Books (See Top 100 in Books)

Editorial Reviews Review

Wine, food's natural partner, is also integral to much of the world's best cooking. Recognizing this, Ann Willan's Cooking with Wine offers 200 delectable recipes for dishes both casual and sophisticated; almost better, it provides direct, accessible information on choosing wine; cooking with it (for example, heat changes its character depending on degree); how American vintages stack up against French; and much more. Willan, founder of the renowned La Varenne cooking school and part-time Burgundy resident, is the ideal person to present her fascinating subject; the large-format book, illustrated throughout with color photos, proves to be a perfect vehicle for her lucid investigation.

Providing a full range of recipes, from appetizers and soups through desserts, condiments, and chutneys, the book offers such unusual temptations as Crisp-Skinned Salmon with Leek, Red, and White Butter Sauces, Lentil and Portabella Stew with Arugula, and Chicken Salad with Walnuts in a White-Wine Dressing. Earthier fare is also included, and readers will enjoy trying their hand at an exemplary version of Beef Bourguignonne, Classic Osso Bucco, and Chili on the Go, a savory rendition that can be quickly composed using ready-cooked beans. Desserts like sweet-wine pastry dough and a red wine and walnut tart with cinnamon include wine in interesting and successful ways, while traditional wine-based sweets like zablione and tiramisu also receive their due. With portraits and recipes from 24 American winemakers like Rhode Island's Sakonnet Vineyards, tips, and a marvelous chart detailing American wines and their counterparts, the book does its subject tempting justice. --Arthur Boehm

From Publishers Weekly

"This roast chicken looks perfectly sober," quips a photo caption for Drunken Chicken, adding a sense of humor to an otherwise stuffy text. Willan (La Varenne Pratique; Anne Willan's Cook It Right) teams up with the American Center for Wine, Food & Arts to offer us both recipes made with wine and wines to accompany those recipes. This high-concept book suffers a bit from too-much-of-a-good-thing syndrome (Drunken Chicken requires two types of wine and brandy in the marinade). Nonetheless, an extremely helpful introduction explains the ins and outs of tannins, evaporation and the chemistry of cookware. Many recipes are Willan's own and have a distinctly French feel, such as Stuffed Quail with Raisins, Fennel and a Walnut Pesto, Coquilles St. Jacques Parisienne and Taillevent's Spiced Veal Stew with Red Wine. Other less labor-intensive recipes come from vineyards in places like Livermore, Calif. (Lentil and Portabella Mushroom Stew with Arugula), or from Willan's acquaintances, such as Laura Calder's Grown-Up Cottage Pudding with Chocolate Wine Sauce and Randall Price's Spiced Red Cabbage. Those looking to replicate the Cook It Right experience will be disappointed: for Poached Eggs in a Red Wine Sauce the only guidance on egg poaching is to drop the eggs "into the places where the liquid is bubbling." A brief chart in the back lists American wines and some European counterparts, and recipes contain information on varieties and regions. 150 color photos not seen by PW.

Copyright 2001 Cahners Business Information, Inc.

Customer Reviews

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Most Helpful Customer Reviews

14 of 17 people found the following review helpful By A Customer on December 17, 2001
Format: Hardcover
What a great book! Once again Anne Willan inspires both the experienced chef and the novice student of fine french cooking. Being of the later, I found myself challenged but not intimidated by the recipes. Equally enjoyable are the introductions to the recipes, complete with wine insights appropriate to the dish. Finally, I would like to applaud Ms. Willan, who certainly appreciates French wines, for her celebration of the American Vintner. You will yearn for a road trip accross the country to see first hand the vineyards that are so well depicted in the book. Thank-you! A beautiful book!
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1 of 1 people found the following review helpful By Victoria Kolyvas on May 10, 2011
Format: Hardcover
Wonderfully comprehensive about how wine should be used in cooking ... more than just recipes ... a true instruction book.
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Format: Hardcover Verified Purchase
Bought a copy for my son's fiancee who knows wines and is an adventurous cook. Bought myself a copy, too. I was delighted to see the variety of dishes included in this book. Am looking forward to trying out the recipes.
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By Marie Scallan on October 11, 2014
Format: Hardcover Verified Purchase
Great product.
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More About the Author

Anne Willan has had an extraordinary career in the culinary arts and is recognized as one of the world's preeminent authorities on French cooking. She founded École de Cuisine La Varenne in Paris in 1975.

Inducted into the James Beard Foundation Awards Hall of Fame for her "body of work" in May, 2013, Anne has more than 50 years of experience as a teacher, author and culinary historian. She has written more than 30 books, including the influential La Varenne Pratique and the 17-volume, photo-illustrated Look and Cook series, showcased in a 26-part PBS program which she hosted. Her books have been translated into more than two dozen foreign language editions.

In July, 2014, Anne was awarded the rank of Chevalier of the French Legion of Honor for her accomplishments in promoting the gastronomy of France. Much in demand as a teacher, Anne has given cooking demonstrations and lectures throughout North America as well as Europe, Australia, New Zealand, South Africa, and Chile, and appeared often on The Martha Stewart Show. Anne's book, The Cookbook Library: The Cooks, Writers, and Recipes That Made the Modern Cookbook (University of California Press, 2012), has received many accolades, including the prestigious Gourmand Hall of Fame Award and the Jane Grigson Award from the International Association of Culinary Professionals (IACP). Anne's recent induction into the James Beard Foundation Awards Hall of Fame for "body of work" puts her alongside less than 20 other fellow inductees including Julia Child and Elizabeth David. Anne's memoir, One Soufflé at a Time: A Memoir with Recipes (St. Martin's Press, 2013), won the 2014 IACP Award for Literary Food Writing.

Born in Newcastle, England, Anne received her master's degree from Cambridge University, then studied and taught cooking in London and Paris before moving to the United States, becoming a citizen in 1973. Early in her career Anne was an associate editor at Gourmet magazine and was the food editor at the Washington Star newspaper. From 1994-2010, Anne wrote food columns for the Los Angeles Times and Tribune Media Services International. She was elected to the Who's Who of Food and Beverage in America in 1986 and was honored in 1995 both as Grande Dame of Les Dames d'Escoffier International and with the Silver Spoon Award from Food Arts magazine. In 1999, the IACP recognized Anne with its prestigious Lifetime Achievement award, and she was elected to the World Food Media Hall of Fame in Australia. Bon Appétit named Anne Cooking Teacher of the Year and the Philadelphia Book and Cook Festival honored her with their Toque Award in 2000.

Anne is an honorary trustee of the IACP's Culinary Trust and serves on the Advisory Council of The Julia Child Foundation for Gastronomy and the Culinary Arts, as well as on the Advisory Board of Zester Daily, a website reporting on the culture of food and drink around the world. She was President of the IACP from 1990-1991 and Treasurer of the IACP Foundation (now the Culinary Trust) from 1999-2003. Anne and her husband Mark have five grandchildren and divide their time between Santa Monica, California and France. For more information about Anne, her books, and La Varenne, please visit Follow Anne on Twitter @AnneWillan.