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. Anne’s accolades include the IACP Lifetime Achievement Award, James Beard Award, and Bon Appétit Teacher of the Year Award. She is also the author of more than 30 cookbooks. Notable titles include La Varenne Pratique; the 17-volume Look and Cook series; and The Country Cooking of France, which won two 2008 James Beard Foundation Book Awards.

Anne’s newest book, The Cookbook Library: The Cooks, Writers, and Recipes That Made the Modern Cookbook, was released in April 2012 by University of California Press and is based on Anne and her husband Mark Cherniavsky’s extensive antiquarian cookbook collection. Anne is currently working on a memoir, to be published in Fall 2013 by St. Martin’s Press.

Born in Newcastle, England, Anne now divides her time between Santa Monica, California and France. For more information about Anne, her books, and La Varenne, please visit www.lavarenne.com. Follow Anne on Twitter @AnneWillan.

Photo Credit © Siri Berting

Areas of Expertise

Education

Certifications

• Baking
• Cheese/Dairy
• Desserts
• Entertaining/Parties
• French
• History of cooking and cookbooks
• Cooking with wine

• Cheltenham Ladies’ College, Cotswolds, U.K., 1950 – 1956
• Girton College, Cambridge University, Cambridge, U.K., 1956 – 1959, M.A., Economics
• École du Cordon Bleu, Paris, France, 1961 – 1962, Grand Diplôme

• IACP Certified Culinary Professional
• Advanced Certificate, London Cordon Bleu (1960)

Cookbooks

Articles

Articles By Anne

• “Ferran Adrià’s Second Act”, Saveur March 2011
• Chicago Tribune
• LA Times
• “Drink What the Mayans Drank,” Chicago Tribune 2010
• “Countdown to a Christmas Brunch”, LA Times
• “Recipe: Tarte Tatin”, LA Times
• “Classic French Onion Soup,” Fine Cooking
• “Wine: A ‘magic’ trick for many cooks” Washington Post, 2001

Articles About Anne

• “Anne Willan: A top authority on French cuisine carves out a niche in Santa Monica.” By Christy Hobart, Westside Magazine, 2011
• “Anne Willan’s movable feast hits L.A.” By Russ Parsons, Los Angeles Times, 2008
• “A guiding hand: ‘Good Cook’ slices through trends to concentrate on technique” By Bill Daley, Chicago Tribune, 2005
• “Best cookbooks of a great season” By Regina Schrambling, Los Angeles Times, December 2007
• “Read All About It…La Varenne Pratique” by Joan Drake, Los Angeles Times, 1989

Complete Bibliography

• Entertaining Menus US, 1974 and 1980 UK
• Great Cooks and Their Recipes: UK and US, 1992 (reissue of 1977 edition)
• La Varenne’s Basic French Cooking: US, 1980 and UK, 1983
• The La Varenne Cooking Course: US, 1982 (published in UK as The Observer French Cookery School, 1980)
• French Regional Cooking: UK and US, 1981
• La Varenne’s Paris Kitchen: US, 1981
• Classical French Cooking: UK, 1986 and US, 1987
• Anne Willan’s Dessert and Pastries: UK, 1988
• Real Food: UK, 1988
• In & Out of the Kitchen in 15 Minutes or Less: US and UK, 1995
• La Varenne Pratique: US, 1989 (published in UK as Reader’s Digest Complete Guide to Cookery)
• La France Gastronomique: UK and US, 1991
• Chateau Cuisine (recipes from French chateaux): UK, 1992 and US, 1993

• Cook It Right: US, 1998 (UK version: Cooked to Perfection)
• From My Chateau Kitchen: US, 2000 (UK version: A Kitchen in Burgundy)
• Cooking with Wine: US and UK, 2001
• Good Food No Fuss: US and UK, 2003
• The Good Cook: US, 2004
• The Country Cooking of France (Chronicle Books, October 2007) Recipient of two 2008 James Beard Foundation Book awards and nominated for an IACP International Cookbook award
• The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (California Studies in Food and Culture) (University of California Press, April)
• Sauces, Marinades and Dressings: UK, 1985
• The Cooking of Burgundy: UK, 1987
• Bistro Cooking: UK, 1997
• Quick Fixes and Kitchen Tips: US, 2005

• AnneWillan’s Look and Cook (a 17 volume pictorial series), US and UK, 1992-95. Basis for 1994 PBS television series, syndicated internationally.
  • 1992: Chicken Classics, Chocolate Desserts, Meat Classics, Perfect Pasta, Main Dish Vegetables, Fruit Desserts
  • 1993: Delicious Desserts, Fish Classics, Creative Casseroles, Creative Appetizers, Superb Salads, Italian Country Cooking
  • 1994: Asian Cooking, Perfect Pies and Tarts, Splendid Soups
  • 1995: Classic Breads, French Country Cooking