Small-La-Varenne

La Varenne Pratique (Digital Version)

Anne Willan

Anne Willan, Inc.
September 1989/eBook Spring 2014
$6.99/eBook (per part)
ISBN-13: 9780991134632

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Anne Willan graduated from the Cordon Bleu in London and in France. She was an editor at Gourmetand food editor of the Washington Star. As the founder of La Varenne Cooking School in Paris, Anne helped train many well-known chefs & food writers including Steve Raichlen, Jonathan Waxman, Nina Simonds and Amanda Hesser. Anne has authored more than 30 cookbooks, including the 17-volumeLook and Cook series. Her most recent books include the James Beard award-winning The Country Cooking of France, The Cookbook Library: The Cooks, Writers, and Recipes That Made the Modern Cookbook, and most recently, One Soufflé at a Time: A Memoir of Food and France.

In May 2013, Anne was inducted into the James Beard Foundation’s Cookbook Hall of Fame for “body of work,” honoring her career achievements as a cooking teacher, cookbook author and culinary historian. She lives in Santa Monica, California.

The eBook edition of LA VARENNE PRATIQUE brings this out of print classic back to life in a more accessible, affordable and user friendly way. With its step by step techniques, in depth background information and five hundred recipes, LA VARENNE PRATIQUE gives every cook the fundamental building blocks to success in the kitchen. Each part is completely searchable, its images can be enlarged or viewed independently and formatting can be adapted (to the extent allowed by the user’s e-reader). Comprehensive, authoritative and practical, LA VARENNE PRATIQUE is the ultimate culinary guide for home cooks, culinary students and professionals alike.

Baked Fennel with Lamb and Coriander

Serves 4

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The musky, orange aroma of coriander seed complements the anise-flavored fennel. Serve with couscous or boiled rice.

1 1/2 lb/750 g fennel bulbs
2 teaspoons oil
1 lb/500 g ground lamb
3 cloves garlic, chopped
1tablespoon ground coriander seed
Salt and pepper
2 cups/500 ml French tomato sauce
3-4 tablespoons chopped parsley (more for serving)

Trim the fennel, peeling off outer strings. Cut it in 1/4 in/6mm slices through the root. Cook the fennel in a large pan of boiling salted water until almost tender, 10-15 minutes, and drain. Heat the oven to 350̊ F/175̊ C.

Heat the oil in a frying pan and add the lamb, garlic, coriander seed, salt and pepper. Cook, stirring constantly, until the lamb is browned and broken up, about 5 minutes. Take from the heat. Stir in the tomato sauce and parsley and taste for seasoning.

Spoon half the lamb mixture into a buttered, shallow baking dish. Arrange the cooked fennel overlapping on top and cover with the remaining lamb. Cover with aluminum foil and bake in the preheated oven until the fennel is tender, 35-45 minutes. Serve hot or at room temperature, sprinkled with more parsley.


This recipe may be reproduced with the following credit:

Recipe from La Varenne Pratique by Anne Willan. (Anne Willan, Inc.; September 1989/eBook Spring 2014; $6.99/eBook (per part); ISBN-13; 9780991134632). http://lavarenne.com/

Contact: Nicole Quessenberry
310.396.7464
nicole@lavarenne.com


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