La Varenne Pratique

By Anne Willan

Original Publisher
Clarkson Potter
Date of publication


Anne Willan, founder and director of the prestigious La Varenne Cooking School in Paris, deconstructs kitchen essentials, techniques, and ingredients to create an all-encompassing manual for modern cooking. Every genre of cuisine is addressed, from filleting fish to making hollandaise to roasting all kinds of meats.

Recommended by

Jennifer McLagan


This book covers everything especially technique and when the lessons of cooking school are hazy I turn to this book to remind me.

John Martin Taylor

Culinary historian

Provides quick answers to technical questions as well as classic proportions for recipes. It's more a dictionary than a cookbook.

Trine Hahnemann

Food writer, Chef and owner of Hahnemannns Køkken

Kind of my school book. My favorite go to cookbook for all basic stuff.

Jennifer Chandler

Cookbook author and restaurateur

My go-to for over 20 years for cooking techniques

Aglaia Kremezi

Food writer and journalist

Árni Ólafur Jónsson

Chef and TV presenter

Candy Argondizza

ICC's Vice President of Culinary and Pastry Arts

Sri Owen

Food writer and cook