Anne Willan has more than 30 years of experience as a teacher, cookbook author, culinary historian and food columnist.

Chef Willan as a Cookbook Guru

As a respected culinary master, Chef Willan has written more than two dozen books, including the influential La Varenne Pratique and the 17 volume, photo-illustrated Look and Cook series. With books published in two dozen countries and translated in 24 languages, Chef Willan is the most internationally renowned of today's cooking authorities. Other recent works include Quick Fixes and Kitchen Tips (2005) and The Good Cook (2004). Currently, Chef Willan is working on a history of cookbooks based on the antiquarian cookbook collection she and her husband, Mark Cherniavsky, have gathered (to be published by the University of California Press in 2009). She also writes a food column for the Tribune Media Services International food syndicate.

Earning Culinary Recognition and Accolades

Chef Willan was honored in 1995 as Grande Dame of Les Dames d'Escoffier International. In 1999, The International Association of Culinary Professionals honored her with their prestigious Lifetime Achievement award. Meanwhile, the Australian World Food Media awards inducted her in their Hall of Fame. In 2000, Bon Appétit named Chef Willan Cooking Teacher of the Year, and in 2001, the Philadelphia Book and Cook Festival honored her with their Toque Award. Chef Willan is currently an honorary trustee of the Culinary Trust and serves on the Advisory Council of The Julia Child Foundation. She divides her time between Santa Monica, California and Burgundy, France.

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A Taste of Chef Willan: THE COUNTRY COOKING OF FRANCE

French country cooking has invigorated food lovers (and their pallets) for centuries, and Chef Ann Willan can demonstrate why. The founder of the acclaimed La Varenne Cooking School, Chef Willan says the answer lay in the region's fresh produce, specialty foods, and unique culinary culture, which give rise to nuanced and traditional favorites like Soupe au Pistou and Le Vrai Coq au Vin.

Bring French Country Cooking to Your Kitchen

In her latest cookbook, THE COUNTRY COOKING OF FRANCE (Chronicle Books; October 2007), Chef Willan brings the intoxicating flavors and aromas of French cooking to your kitchen. Drawing on her years of hands-on expertise combined with extensive research and a deep appreciation of French food, she has created the definitive French country cookbook.

A Cookbook Both Novice and Pro Chefs Can Enjoy

THE COUNTRY COOKING OF FRANCE provides easy-to-follow instructions for preparing delicious dishes while demystifying the art of cooking authentic French country food in over 200 mouth-watering recipes. Dishes are organized into chapters by dish or food group such as Soups—The Staff of Life, Indispensable Eggs & Cheese, Favorite Fish Stews, Rustic Sauces, Prime Poultry, and The Best of Beef, Lamb, & Veal; and, it wouldn't be a French cookbook without dessert.

Using ingredients you can find at just about any supermarket or farmers' market, Willan offers healthy and deeply satisfying recipes. No matter where your readers live, they, too, will be enchanted by the simple delights of cooking delicious French cuisine, and captured by the vitality of stunningly beautiful full-color photography by France Ruffenach.

Purchase THE COUNTRY COOKING OF FRANCE