.Treat yourself to a trip to Paris for cooking lessons at the most prestigious cooking school in Europe...

{HISTORY}

Founded by Anne Willan in 1975 in an old Paris building that once housed a neighborhood cafe, L'Ecole de Cuisine La Varenne quickly became a preeminent cooking school for anyone wanting to learn traditional French cooking. For the next 15 years, culinary students from around the world would flock to this Paris school to learn all the foundational techniques that made French cooking so esteemed. With instruction in both English and French, students graduated with professional culinary degrees and many went on to pursue culinary careers in all facets of the food industry from caterers to restaurant owners, food writers to line cooks, and everything in between.

Popularity of the school saw branch programs open in rural France; Venice, Italy, Santa Monica, CA and at the Greenbrier in White Sulpher Springs, WV.  The last of these satellite programs closed in 2017 in California, but Anne Willan, a decorated and beloved cook herself, published several books about her La Varenne experiences that not only shared details about running the school but also included recipes too.

The first of Anne's La Varenne books was this one, La Varenne's Paris Kitchen, published in 1981.  Offered as a course of study for home cooks who didn't have the opportunity to attend class in France, this condensed syllabus shared information with cooks in the same style of instruction that they would have experienced at "L'Ecole," in Paris.

Laid out in a fun and unique way - a tour of the school on paper  - this is not your typically arranged cookbook. Introduction to seven of the school's chefs replace chapter titles. A variety of menus inform the recipe selection. And a tour of the school, photo album style offers an intimate glimpse into culinary school life. 

The recipe layouts included in La Varenne's Paris Kitchen are made up of individual classes - coursework if you will -  taught in seven different styles by seven different professional chefs all of whom were actual instructors at the school in Paris, including Anne herself. Throughout the book, each chef creates their own unique menu, discussing the recipes and cooking techniques in book format in the same way they would teach their in-person classes.   It's a study abroad program without ever leaving your kitchen.

Photos of the school, the chefs, the students, and a celebrity guest appearance (Julia Child) add fun and interest and highlight the sense of camaraderie that the school was known for. Julia Child loved the idea of La Varenne so much that she became one of its first financial backers.  And she would visit often when in Paris to look in on the students to see how they were faring.

So fun for anyone interested in food, Paris, and the study of gastronomy, this cookbook is sheer joie de vivre for any kitchen lover. 

{SPECIAL FEATURES}

• Published in 1981, stated first edition
• 256 pages including detailed index
• Interesting recipes include Asparagus in Puff Pastry, Bearnaise Sauce, Chicken Breasts with Port, Tangerine Tart, Volcano Salad, Coffee Bavarian Cream, Veal Paupiettes with Lemon Stuffing, Light Apple Tart, Orange Chanteclaire, Stuffed Tomatoes and Eggs Maintenon
• Illustrated with black and white photos of the school and instructors

{CONDITION}

In beautiful vintage condition, this book is very clean and bright throughout. There are no cooking spots, stains, or notations.  The dust jacket is completely intact with no ripped edges or chippy areas. the spine is tight and all pages are intact

{SIZE}

Measures 9.5" (length) x 7" inches (width) 1" inch (thickness) and weighs 1.5 lbs