Podcast appearances and mentions of Anne Willan

Who taught you how to cook? Perhaps it was a favorite family member or Julia Child on public television. Maybe you devour cookbooks on the weekend just for fun. The education of a professional chef can be just varied – be it a formal degree or on-the-job training. On this week's show, we explore culinary learning. We begin at one of Louisiana's educational treasures, the New Orleans Center for Creative Arts, which celebrates its 50th anniversary this year. To mark this milestone, we revisit our trip to the school's Marigny neighborhood campus. There, chefs Emeril Lagasse and Dana D'Anzi Tuohy explain the origins of NOCCA's celebrated Culinary Arts program. Then, chef and cooking school director Dee Lavigne talks with us about African American chef and entrepreneur Lena Richard. By the 1940s, Richard had become the Crescent City's premier caterer, educator, and the first local TV food personality. Finally, we look outside of the state to learn how Anne Willan achieved legendary success on both sides of the pond. Founder of the prestigious La Varenne Cooking School, which operated in Paris and Burgundy, France from 1975 until 2007, Anne's also a prolific author whose award-winning cookbooks are available in 35 different languages. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Who taught you how to cook? Perhaps it was a favorite family member or Julia Child on public television. Maybe you devour cookbooks on the weekend just for fun. The education of a professional chef can be just varied – be it a formal degree or on-the-job training. On this week's show, we explore culinary learning. We begin at one of Louisiana's educational treasures, the New Orleans Center for Creative Arts, which celebrates its 50th anniversary this year. To mark this milestone, we revisit our trip to the school's Marigny neighborhood campus. There, chefs Emeril Lagasse and Dana D'Anzi Tuohy explain the origins of NOCCA's celebrated Culinary Arts program. Then, chef and cooking school director Dee Lavigne talks with us about African American chef and entrepreneur Lena Richard. By the 1940s, Richard had become the Crescent City's premier caterer, educator, and the first local TV food personality. Finally, we look outside of the state to learn how Anne Willan achieved legendary success on both sides of the pond. Founder of the prestigious La Varenne Cooking School, which operated in Paris and Burgundy, France from 1975 until 2007, Anne's also a prolific author whose award-winning cookbooks are available in 35 different languages. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Bio Caroline Wright is a cook, writer and terminal brain cancer patient. During her undergraduate education in Paris, Caroline was inspired to turn a life-long interest and passion for food into a career. Caroline attended the La Varenne culinary program with Anne Willan in Burgundy, then started her career writing and styling recipes as a food editor for Martha Stewart's Everyday Food magazine, which folded in 2012. Her original recipes have appeared in a variety of national magazines since, including Cooking Light, Southern Living, Every Day with Rachael Ray, Real Simple and Health. While writing articles, she authored three cookbooks: Twenty Dollar, Twenty-Minute Meals (Workman 2013) and Cake Magic! (Workman 2016), two personal books that capture her fresh and friendly recipe style, plus another that transformed the recipes of a Catalan chef and restauranteur into home cooking, Catalan Food (Clarkson Potter 2018). Then, in 2017, Caroline was diagnosed with terminal brain cancer. After her diagnosis, Caroline shifted her diet, started a vegan soup club for her friends in Seattle who cooked for her when she was sick. She began writing personal essays regularly about her cancer as it relates to food on her blog called “The Wright Recipes,” as well as on other major online publications including Food52, The Kitchn and Bon Appétit. She wrote a children's book for her sons about her enduring love, entitled “Lasting Love,” published by Rodale Kids (a Random House imprint) in August 2019, and has another children's series about baking by HarperCollins called Little Bakers that was released in Fall 2021. Caroline lives in Seattle, Washington with her family. Website http://carolinewrightbooks.com/ Caroline Wrights Amazon Book Page https://www.amazon.com/Caroline-Wright/e/B00404MFZU/ref=dp_byline_cont_pop_book_1 This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

September 24, 1902. A new cooking school is set to open at Boston's 30 Huntington Avenue. The rooms will soon be filled with trainee cooks, who will watch in awe as the school's namesake and principal, Fannie Farmer, lectures on everything from boning meats to baking the perfect reception rolls. Farmer is an innovative cook, and a pioneer in a thriving women's culinary movement known as "domestic science." But her school stands at a crossroads of that very movement and begs the question, what is the purpose of food? Who was Fannie Farmer, “the mother of level measurements”? And how did she shape the way we cook and eat today?Special thanks to our guests, Laura Shapiro, author of Perfection Salad; Danielle Dreilinger, author of The Secret History of Home Economics; and Anne Willan, author of Women in the Kitchen. See acast.com/privacy for privacy and opt-out information.

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook is a gorgeous step back in time, telling us what our ancestors ate--particularly the aristocracy of each century--is this wonderfully written book by Anne Willan and her husband Mark Cherniavsky with Kyri Clafin. The power cooking duo are also cultivated historians with an immense cookbook collection. Anne Willan, founder of La Varenne Cooking School, is the author of many cookbooks including the James Beard Award winner, The Country Cooking of France. Mark Cherniavsky has collected antiquarian cookbooks for more than fifty years. Kyri Claflin is coeditor of Writing Food History: A Global Perspective. This episode is also available as a blog post: http://janeammeson.blog/2021/08/31/odd-antique-meals-and-the-strong-stomachs-of-our-ancestors/ --- Send in a voice message: https://anchor.fm/jane-ammeson/message Support this podcast: https://anchor.fm/jane-ammeson/support

Some might know Anne Willan as the doyenne of La Varenne, the influential culinary school she ran in Paris and Burgundy, but she’s also the author of more than 30 cookbooks, including her latest, 'Women in the Kitchen,' '12 Essential Cookbook Writers who Defined the Way We Eat, from 1661 to Today.' Anne joins host Kerry Diamond to talk about everything from the early days of La Varenne to her friend Julia Child and the antiquarian cookbook collection that Anne and her husband, the late Mark Cherniavsky, donated to the Getty Research Institute in Los Angeles. Anne reflects on her life as an author, historian, and teacher and you don’t want to miss it. Today’s show is supported by the sponsors of The Julia Jubilee: Kerrygold, Crate&Barrel, Whole Foods Market, Le Creuset, San Pellegrino, and Kobrand Fine Wine & Spirits.

I take a tour through culinary historian Anne Willan's "Women in the Kitchen" food history book. It features twelve women chefs, from 1661 to the present day, including Julia Child, Anne Waters, Irma Rombauer, Edna Lewis Fannie Farmer and more. (Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you)Shop for "Women in the Kitchen" at the Cookbook Divas shop:https://www.cookbookdivas.com/product/women-in-the-kitchen-twelve-essential-cookbook-writers-who-defined-the-way-we-eat-from-1661-to-today/Cookbook Divas:https://www.cookbookdivas.com/Cookbook Divas on Facebook:https://www.facebook.com/cookbookdivasCookbook Divas on Instagramhttps://www.instagram.com/cookbookdivasCookbook Divas on Pinteresthttps://www.pinterest.com/cookbookdivas/Cookbook Divas on YouTubehttps://www.youtube.com/cookbookdivas

Women in the Kitchen, 12 Essential Cookbook Writers Who Defined the Way We Eat Anne Willan Women cookbook writers have had an enormous influence on the way we eat today. In her latest book, Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today, Anne Willan profiles twelve of these women–from Hannah Woolley in the mid-1600s to Fannie Farmer, Edna Lewis, Alice Waters, and her dear friend, Julia Child. From her home in London, via Zoom, Anne will discuss the lives and works of these women, whose landmark books have defined cooking over the past three hundred years. Highlighting their historical contributions and most representative recipes, Anne shows how they created the foundation of the American table. Anne will discuss these topics in a conversation with CHC President Scott Warner, and will gladly take your questions at the end of her program.. Biography: Anne Willan has more than 50 years of experience as a cooking teacher, author, and culinary historian. The founder of renowned French cooking school La Varenne, Anne was inducted into the James Beard Foundation’s Hall of Fame for her “body of work” in May, 2013. She has also received the International Association of Culinary Professionals Lifetime Achievement Award, multiple James Beard Foundation Awards for her cookbooks, and was named Bon Appétit magazine’s Cooking Teacher of the Year in 2000. In July 2014, Anne was awarded the rank of Chevalier of the French the Légion d’Honneur for her accomplishments in promoting the gastronomy of France. Her more than 30 books include La Varenne Pratique, (1989); The Country Cooking of France, (2007); and The Cookbook Library, (2012). Recorded on November 28, 2020 via Zoom www,CulinaryHistorians.org

Imogen Church’s lively narration pairs well with Anne Willan’s informative and playful survey of women cookbook writers who changed culinary history. Host Jo Reed and AudioFile’s Robin Whitten discuss Church’s deliciously entertaining and painlessly educational performance that serves up fascinating insights about food and its preparation. Trace changes in kitchens from Hannah Wooley’s hearth fires in the mid-1600s to today’s stovetops presided over by Julia Child and Alice Waters. Church’s amiable British voice exudes enthusiasm; her beautiful pacing helps listeners digest many historical insights. Listen as you prepare your favorite dishes over the stove. Published by Simon & Schuster Audio. Find more audiobook recommendations at audiofilemagazine.com Support for AudioFile's Behind the Mic comes from PENGUIN RANDOM HOUSE AUDIO, dedicated to producing top-quality fiction and nonfiction audiobooks written and read by the best in the business. Visit penguinrandomhouseaudio.com/audiofile now to start listening. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Grand Dame herself, Anne Willan joins us this week to tell us about her new book, Women in the Kitchen. She reminisces about the old days at Greenbriar and gives advice to new cookbook authors.Find Anne’s books on Amazon.Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.Visit our podcast website, join our Facebook Group and like our Page, get links to past episodes on our community website, follow us on Instagram or drop us a line!Denise Vivaldo, host and producer. Denise’s books on Amazon.Producer, editor, and everything even remotely techie is handled by Cindie Flannigan. See Cindie’s work here.

"The thread of all good cooking: the right ingredients, fresh and the way they should be - not fancy or expensive." —Anne Willan, author of Women in the Kitchen and founder of La Varenne Cooking School in Paris One of the world's preeminent authors on French cooking, a James Beard Award-winning author and the founder of La Varenne Cooking School in Paris, Anne Willan joins me on the podcast today to talk about her new book Women in the Kitchen: Twelve Essential cookbook Writers Who Defined the Way We Eat, from 1661 to Today. In today's episode we will talk about seven of the women featured in the book, as well as talk about Anne's time managing and founding La Varenne and much more.  

Anne Willan has more than 60 years experience as a teacher, author, and culinary historian, and over 30 books to her name. Speaking to me around the release of her new book, Women In The Kitchen: Twelve Essential Cookbook Writers Who Defined The Way We Eat from 1661 to Today (Simon & Schuster), she shared some stories from her amazing life in food. I would be really grateful if you could spare a couple of minutes to fill out the Lecker Listener Survey (https://forms.gle/boff8CJJj48C8ZHWA) !

My guest today is a multi-award winning culinary historian, cookbook author, and founder of La Varenne Cooking School in Paris, which operated from 1975 to 2007, the classes continued in California through 2017. She has written over 30 cookbooks, and her latest cookbook Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined The Way We Eat From 1661 to Today" was lunch in August 2020. She was inducted into the James Beard Foundation Hall of Fame, and also awarded The Rank of Legion of Honor for her accomplishments in promoting the gastronomy of France. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/davide-martins/support

This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes cookbook author, teacher and culinary historian Anne Willan. Todd and Anne discuss her new book, Women in the Kitchen, and how women defined American cooking. Plus, Anne shares her #JuliaMoment. Heritage Radio Network is a listener supported nonprofit podcast network, support Inside Julia's Kitchen by becoming a member! Photo by Orlando GiliInside Julia's Kitchen is Powered by Simplecast.

In this rebroadcast from May 12, 2019, Denise tells us about her trip to London, her visit with Anne Willan and roasting a chicken with her mentor and idol. Correction Corner: Willem Dafoe plays Van Gogh in the film At Eternity’s Gate, not William Devane. It’s an absolutely stunning movie and you should definitely watch it. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington. They bring their own lively, humorous, and experienced viewpoints to the topics they discuss. The podcast covers wide-ranging subjects of importance to older women.  Links to the things mentioned on this episode: Anne Willan’s books on Amazon:https://www.amazon.com/Anne-Willan/e/B000APAA8W?ref=sr_ntt_srch_lnk_1&qid=1556820322&sr=8-1 John and Norma’s Homestay B&B:http://www.74coniston.com/ Please subscribe and give us a nice review! Or even better—5 stars! Reach out to us on our Facebook Group or Facebook Page. Email us your comments, stories, questions or ideas for what you’d like to hear on future podcasts to WomenBeyond@icloud.com. We are on Instagram @womenbeyhondacertainage. We so look forward to spending time with you! Diane is an expert on California and American cuisine. She is the author of over 20 cookbooks and has twice won the James Beard Award. She is a nationally syndicated food columnist and an award-winning radio show host. You can find out more about her at: https://seriouslysimplefood.com Her books are on Amazon at: https://www.amazon.com/Diane-Rossen-Worthington/e/B000APOMUE/ref=sr_ntt_srch_lnk_1?qid=1546204440&sr=8-1  Denise is an award-winning food stylist and author of The Food Stylist's Handbook as well as 8 other books. She also blogs for the Huffington Post. You can find out more about her at: https://denisevivaldo.com Her books are on Amazon at: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA/ref=sr_ntt_srch_lnk_1?qid=1546204547&sr=1-1  Podcast credits: Cindie Flannigan does everything technical and internet-related. You can find out more about her at: https://denisevivaldogroup.com/team/  or https://www.linkedin.com/in/cindie-flannigan-27a29a133/

Episode 144 - Caroline Wright. Dan Sterenchuk and Tommy Estlund are honored to have as our guest, Caroline Wright. Caroline Wright is a cook, writer and terminal brain cancer patient. During her undergraduate education in Paris, Caroline was inspired to turn a life-long interest and passion for food into a career. Caroline attended the La Varenne culinary program with Anne Willan in Burgundy, then started her career writing and styling recipes as a food editor for Martha Stewart's Everyday Food magazine, which folded in 2012. Her original recipes have appeared in a variety of national magazines since, including Cooking Light, Southern Living, Every Day with Rachael Ray, Real Simple and Health. While writing articles, she authored three cookbooks: two personal books that capture her fresh and friendly recipe style, plus another that transformed the recipes of a Catalan chef and restauranteur into home cooking. Then, in 2017, Caroline was diagnosed with terminal brain cancer. After her diagnosis, Caroline shifted her diet and began writing personal essays regularly about her cancer as it relates to food on her blog called “The Wright Recipes,” as well as on other major online publications including Food52 and The Kitchn. She wrote a children's book for her sons about her enduring love, entitled “Lasting Love,” published by Rodale Kids (a Random House imprint) in August 2019. Caroline lives in Seattle, Washington with her family. Blog: The Wright Recipes: www.thewrightrecipes.com Website: Caroline Wright Books: www.carolinewrightbooks.com The Curiosity Hour Podcast is hosted and produced by Dan Sterenchuk and Tommy Estlund. Please visit our website for more information: thecuriosityhourpodcast.com The Curiosity Hour Podcast is listener supported! To donate, click here: thecuriosityhourpodcast.com/donate/ Please visit this page for information where you can listen to our podcast: thecuriosityhourpodcast.com/listen/ Disclaimers: The Curiosity Hour Podcast may contain content not suitable for all audiences. Listener discretion advised. The views and opinions expressed by the guests on this podcast are solely those of the guest(s). These views and opinions do not necessarily represent those of The Curiosity Hour Podcast. This podcast may contain explicit language.

Molly Stevens has always been one of my favorite cookbook authors. Her cookbook "All About Braising" remains a desert island disc for me (that's a reference to another podcast) and her new cookbook "All About Dinner" is full of the kinds of recipes everyone should be making now to comfort themselves and their families. With mandatory social distancing, I was super disappointed that Molly's book tour was postponed and that she wouldn't be able to come to Lunch Therapy headquarters in person; but then I hit upon an idea: what if we used FaceTime? So in today's first-ever FaceTime Lunch Therapy session, Molly and I talk about her growing up in Buffalo, being the third of four children, seeking solace in the kitchen, her love for technique, and how she wound up in Vermont. We also cover her literary ambitions, how a food career crept up on her, working at Anne Willan's cooking school in France, realizing that a career in food could be meaningful, and how she got into publishing her own cookbooks. PLUS: as a bonus, my parents make a cameo from Boca in today's intro. See acast.com/privacy for privacy and opt-out information.

With the variety of ways she's worked ing the food industry, there's a special thread that runs through the many roles Elizabeth Weinstein has held -- from assistant to the famous cookbook author and founder of La Varenne, Anne Willan, to the creative food mind as a produce maven at Melissa's Produce. As early as childhood, she has a special appreciation for nature's bounty, especially for the things we eat. And -- even a romantic connection to trees. Elizabeth shares her story with author and chef Rozanne Gold.  

With the variety of ways she's worked ing the food industry, there's a special thread that runs through the many roles Elizabeth Weinstein has held -- from assistant to the famous cookbook author and founder of La Varenne, Anne Willan, to the creative food mind as a produce maven at Melissa's Produce. As early as childhood, she has a special appreciation for nature's bounty, especially for the things we eat. And -- even a romantic connection to trees. Elizabeth shares her story with author and chef Rozanne Gold.

With over 30 books, Anne Willan is truly one of the world's preeminent authorities on French cooking and she is one of the nicest and most gracious people you will ever meet. I first met Anne at the International Association of Culinary Professionals conference in Chicago during 2014 at a book signing for her outstanding memoir One Souffle at a Time. In February 2015, Chef Jaime Laurita and I enjoyed an afternoon tea in Anne's kitchen.

International Association of Culinary Professionals (IACP) is "taking it to the next level" under the leadership of its new CEO, Tanya Steel.  Some of the founding members of IACP include Julia Child, Jacques Pepin, Nathalie Dupree and Anne Willan.  Steel's impressive resume includes being Editor in Chief of both Epicurious and Gourmet, a best selling cookbook author, the award director for Julia Child Award, adjunct professor at New York University along with many other accolades.  Recently, Steel joined Chef Jaime Laurita and me in the Middleby Residential showroom in New York City for a Kitchen Chat to discuss the upcoming conference in Santa Fe.    She is dedicated to giving this group of culinary professionals a national voice and has created a platform of Eat, Engage and Empower for IACP.

Denise tells us about her trip to London, her visit with Anne Willan and roasting a chicken with her mentor and idol. Correction Corner: Willem Dafoe plays Van Gogh in the film At Eternity’s Gate, not William Devane. It’s an absolutely stunning movie and you should definitely watch it. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington. They bring their own lively, humorous, and experienced viewpoints to the topics they discuss. The podcast covers wide-ranging subjects of importance to older women.  Links to the things mentioned on this episode: Anne Willan’s books on Amazon:https://www.amazon.com/Anne-Willan/e/B000APAA8W?ref=sr_ntt_srch_lnk_1&qid=1556820322&sr=8-1 John and Norma’s Homestay B&B:http://www.74coniston.com/ Please subscribe and give us a nice review! Or even better—5 stars! Reach out to us on our Facebook Group or Facebook Page. Email us your comments, stories, questions or ideas for what you’d like to hear on future podcasts to WomenBeyond@icloud.com. We are on Instagram @womenbeyhondacertainage. We so look forward to spending time with you! Diane is an expert on California and American cuisine. She is the author of over 20 cookbooks and has twice won the James Beard Award. She is a nationally syndicated food columnist and an award-winning radio show host. You can find out more about her at: https://seriouslysimplefood.com Her books are on Amazon at: https://www.amazon.com/Diane-Rossen-Worthington/e/B000APOMUE/ref=sr_ntt_srch_lnk_1?qid=1546204440&sr=8-1  Denise is an award-winning food stylist and author of The Food Stylist's Handbook as well as 8 other books. She also blogs for the Huffington Post. You can find out more about her at: https://denisevivaldo.com Her books are on Amazon at: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA/ref=sr_ntt_srch_lnk_1?qid=1546204547&sr=1-1  Podcast credits: Cindie Flannigan does everything technical and internet-related. You can find out more about her at: https://denisevivaldogroup.com/team/  or https://www.linkedin.com/in/cindie-flannigan-27a29a133/  

In episode 18 Denise and Diane holiday gifts. Scroll down for recipes and links to books and gifts for people who love to cook. Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington.   Denise is an award-winning food stylist and author of The Food Stylist's Handbook and 8 other books, as well as writing for the Huffington Post. You can find out more about her at: https://denisevivaldo.com Diane is the author of over 20 cookbooks and has twice won the James Beard Award. She is also a nationally syndicated food columnist. You can find out more about her at: https://seriouslysimplefood.com Podcast credits: Cindie Flannigan does everything else. You can find out more about her at: https://denisevivaldogroup.com/team/ Subscribe to us on iTunes and please give us a 5 star rating! Join our Women Beyond a Certain Age Facebook Group and the Women Beyond a Certain Age Podcast page on Facebook (so many Facebook pages!). Follow us on Instagram @womenbeyondacertainage. We want to hear from you! Tell us your experiences (interesting, moving, funny, scary, weird), topics you'd like covered, or ideas for guests, your favorite food memories, your best jokes, whatever you’d like to tell us. Send email to Cindie at: WomenBeyond@icloud.com     Here are Diane and Denise’s recommendations for holiday gifts:   Let’s face it. Holiday shopping can be a tedious, exhausting experience. I’ve done some digging and found some great items in every price range for the cook or wine lover on your list. Take heart, you can order from your bed and have that extra cup of coffee--- a truly stressless experience. Look no further than Amazon.com, Surlatable.com or Williams-Sonoma.com for easy ordering and lots of last minute discounts. I can say that all of these items will bring smiles to those you are gifting. Happy Holidays.   Sur La Table Classic Half Sheet & Grid Set This reasonably priced set comes with a pan featuring superior nonstick dual coating for easy release and a grid for cooling. This commercial-grade aluminized steel of a lighter color provides even baking and a rolled rim for excellent durability. Bake cookies, tarts or sheet pan dinners on this must-have-for-this-season pan.https://www.surlatable.com   Instant Pot Aura Pro, 8 Quart The first thing to know about this latest Insta Pot is that it is NOT a pressure cooker like all of the others. Instead it is an11-in-1 Multi-Use Programmable Multicooker with Advanced Microprocessor technology thatcontrols the time and temperature to ensure consistent cooking results.The Aura Pro replaces 11 commonly used appliances. With the Pro, you can - Sear/Sauté, Bake, Slow Cook, Steam, Stew, Sous Vide, Roast, Yogurt, Rice, Multigrain and Keep Warm, all in one cooker. With 11 Smart Programs your favorite dishes can now be prepared to perfection by simply pushing a button. The interior cooking pot is Food Grade Stainless Steel 304 (18/8)  which is great for sauteeing and cleaning. And, the cooking pot, the lid and the collapsible steam/roasting/sous vide rack are all dishwasher safe. This is the gift to give those that love to cook with little space in their kitchen.https://www.amazon.com   Wüsthof 8-Piece Steak Knife Set in Presentation Box Meat lovers on your list?  They’ll love this beautiful and very useful set of steak knives. The set includes eight 4” steak knives crafted from 18/10 stainless steel. The knives have sharp serrated edges that  are designed to cut easily through thick steaks without tearing. https://www.amazon.com, https://www.surlatable.comor https://www.williams-sonoma.com   All-Clad Pasta Pot, 6 Quart This is an essential item for any pasta lover on your list. It has ample room for pasta to boil and features a handy strainer insert that eliminates the need to use a separate colander. The pot is also perfect for preparing broth and stocks or steaming shellfish and vegetables—simply add the ingredients to the insert and remove when cooking is complete. Constructed of durable and attractive stainless steel, pot features a steel-clad aluminum base that heats evenly and efficiently. https://www.amazon.com   LIFU Wine Opener, Stainless Steel Electric Wine Bottle Opener with Foil Cutter This is still my favorite choice for the wine lovers on your list. It’s a conversation starter as well as a great way to open bottles of wine. It’s easy to use. The electric opener removes a wine bottle cork with the gentle push of a button. It includes the foil cutter. Unlike other electric wine openers, it features a transparent corkscrew shell that makes the cork removal process completely visible. If you want to make it a bigger gift select a bottle of wine to go along with it. https://www.amazon.com     Hestan NanoBond Skillet I love this pan. I have the 11-inch one that has been a workhorse in my kitchen. Unlike other high-end cookware, It has a patented, multilayer structure of titanium-based alloys that bonds directly to stainless steel through an environmentally friendly and chemical-free process. It is not a non-stick surface, yet I have found most of my sauteed dishes slide right out of the pan. The key thing to remember about this pan is to preheat it for best reulsts. It cleans easily and really holds the heat evenly. This is the pan to buy for the fussy cook who proclaims they have it all. https://www.williams-sonoma.com   Stocking Stuffers   Tovolo Measuring System Never lose measuring cups and spoons again with Tovolo’s magnetic measuring system. This complete measuring set was designed with strong magnets that keep the pieces secure, and to stack neatly for compact storage. The set includes 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 2 tbsp, 1/4 cup, 1/3 cup, 1/2 cup, 1 cup and 3 cup measuring pieces. Ideal for wet or dry ingredients, the measuring system also features easy-to-read, etched measurement markings that won't fade. https://www.amazon.com   Drizzle spoons: https://www.amazon.com/Mercer-Culinary-Precision-Decorating-Stainless/dp/B01M5CUDGN/ref=sr_1_3?ie=UTF8&qid=1544903894&sr=8-3&keywords=drizzle+spoons   Microplane Tools This innovative company is always coming up with clever ideas to help cooks in their kitchen. Here are a few ideas:   Microplane 3-grater set: https://www.amazon.com/d/Graters/Kitchen-BUTTERLEE-Stainless-Chocolate-Garlic-Ginger-Nutmeg-Coconut-Spice-Parmesan-Shredder/B07CJQGVQ1/ref=sr_1_2_sspa?ie=UTF8&qid=1544903997&sr=8-2-spons&keywords=microplane+zester&psc=1   Spice Mill Will grind hard spices like cinnamon and nutmeg. Designed for professional chefs and home cooks, the Spice Mill also features storage on the top where whole spices can be stored. https://www.amazon.com   Premium Classic Series Zester Graters The original iconic long and narrow rasp-style design is now available in a rainbow of colors includng torquoise, bright green, baby blue, orange and dark blue. Any one will appreciate one of these kitchen helpers. https://www.amazon.com     Holiday Sweets: Sur La Table Holiday Sampler Each box contains individually wrapped bite-size pieces of the Milk Chocolate Salted Caramel, Dark Chocolate Mexican Spiced Caramel, Milk Chocolate English Toffee and Dark Chocolate Peppermint Bark Bite---YUM!!!  https://www.surlatable.com   Williams-Sonoma Chocolate and Candy and Gift Crates. Select from tasty choices of candy and gift crates. I personally love to give tins of their famous Peppermint Bark. I also love to give decorative cans of Peppermint Cocoa along with a box of marshmallows for families. Whatever you are looking for, you’ll find it on their website. https://www.williams-sonoma.com   Trader Joe’s You’ll find lots of candies, popcorn and cookies in festive holiday wrapping at an affordable prices. Trader Joes close to you.     Book recommendations:   A Treasury of Great Recipoes by Mary and Vincent Price https://www.amazon.com/Treasury-Great-Recipes-50th-Anniversary/dp/1606600729/ref=sr_1_2?ie=UTF8&qid=1544906111&sr=8-2&keywords=vincent+price+cookbook+treasury   Sunday Suppers by Cynthia Graubart https://www.amazon.com/Sunday-Suppers-Simple-Delicious-Gatherings-ebook/dp/B073XSV5NL/ref=sr_1_1?ie=UTF8&qid=1544904706&sr=8-1&keywords=cynthia+graubart   The New Essentials Cookbook by America’s Test Kitchen https://www.amazon.com/New-Essentials-Cookbook-Modern-Cooking-ebook/dp/B07F66KP7M/ref=sr_1_1?ie=UTF8&qid=1544905888&sr=8-1&keywords=america%27s+test+kitchen+new+essentials   The Complete Cookbook for Young Chefs by America’s Test Kitchen https://www.amazon.com/Complete-Cookbook-Young-Chefs-ebook/dp/B07H9DQ1JZ/ref=sr_1_3?ie=UTF8&qid=1544905941&sr=8-3&keywords=america%27s+test+kitchen+kids+cookbook   Everyday Dorie by Dorie Greenspan https://www.amazon.com/Everyday-Dorie-Way-I-Cook-ebook/dp/B078983TNV/ref=sr_1_1?ie=UTF8&qid=1544906015&sr=8-1&keywords=everyday+dorie   Israeli Soul by Michael Solomonov and Steven Cook https://www.amazon.com/Israeli-Soul-Easy-Essential-Delicious-ebook/dp/B078975FXL/ref=sr_1_1?ie=UTF8&qid=1544906057&sr=8-1&keywords=israeli+soul     Out of print books to look for:   La Technique by Jacques Pepin   Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker   A Book of Middle Eastern Food by Claudia Roden and Alta Ann Parkins   Beard on Food by James Beard   La Varenne Pratique by Anne Willan       Recipes:   Chocolate Black Currant Truffles Makes about 4 dozen   Easy, decadent and impressive. These are our holiday gifts to some of the biggest names in Hollywood and truffles are always well-received…especially by celebrity diet cookbook authors. The black currant extract add that little extra something that make these truffles irresistible. Ingredients: 1/4 cup unsweetened cocoa powder 3/4 cup heavy whipping cream2 cups semisweet chocolate chips 2 tablespoons unsalted butter, at room temperature 1 teaspoon black currant extract (optional)Directions: Line a baking sheet with waxed paper and set aside. Place cocoa powder in a small shallow bowl and set aside. Place the chocolate chips in the bowl of a food processor or blender. Pulse until finely chopped. Heat cream in a saucepan until it just starts to boil. Pour into processor over chopped chocolate. Blend until chocolate has completely melted and mixture is smooth. Add butter and pulse until combined. Pour chocolate mixture into a shallow bowl and cover with plastic wrap. Refrigerate until firm, at least 2 hours. Form into rough teaspoon-sized balls, roll in cocoa powder and place on baking sheet. Chill until firm. Refrigerate in an airtight container for up to 2 weeks.   Tip: Recipe can be doubled, tripled or quadrupled. Tip: Place truffles in small candy boxes lined with wax paper.     Limoncello Makes 2 (750 ml) bottles   For best results, buy good quality unflavored vodka. This recipe takes awhile to develop its flavors so start it at least 3 weeks or more before you want to serve it!   Ingredients: 12 lemons, scrubbed 2 (750 ml) bottles 100-proof vodka 4 cups superfine sugar 4 cups filtered water   Directions: Using a microplane grater, grate the zest from all the lemons, being careful not to include any of the bitter white pith. Place in a gallon sized glass jar. Add vodka, cover tightly and let stand at room temperature for at least 2 weeks or up to 4 weeks. Place sugar and water in a large saucepan, stirring to combine. Bring to a boil over high heat. Reduce heat and let simmer for 7 minutes. Remove from heat and let cool. Add to vodka mixture and let stand for an additional 1-4 weeks. Strain through cheesecloth or a fine mesh strainer into decorative bottles. Serve cold.   Tip: This recipe can be doubled. Tip: Pour finished limoncello into small decorative bottles to give as gifts.     Lemon Lavender Shortbread Makes 32 cookies.   We make these cookies when we teach at Rancho La Puerta and they are always a big hit.   Ingredients: 2 cups all purpose flour, plus more for dusting 2 cups all purpose flour 1 1/2 teaspoons sea salt 1 teaspoon baking powder 2 tablespoons fresh lavender, finely chopped 1 tablespoon lemon zest 3 sticks unsalted butter, at room temperature 1 1/4 cup powdered sugar 1 cup granulated sugar   Directions: Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper. Place flours, salt, baking powder, lavender, and lemon zest in a large bowl and whisk to combine. Place butter, powdered sugar, and 1/3 cup of the granulated sugar in the bowl of an electric mixer and mix until combined at low speed. Add flour and continue mixing until dough resembles coarse cornmeal. Gather dough into a ball and place on a lightly floured work surface. Knead briefly, just until dough comes together. Divide dough into 4 pieces and roll out to 1/2-inch thick. Place on prepared baking sheets. Score shallow cut marks (8 wedges) into top of shortbread. Sprinkle with remaining granulated sugar. Bake until lightly golden, about 22 minutes. Remove from heat and cut through, following score lines, while still warm.   Tip: Recipe can be doubled, tripled or quadrupled. Tip: Line clear Chinese take-out containers (available at restaurant supply stores) with wax or parchment paper and fill with cookies.              

This week, it's all about the Julia Moment on a special episode of Inside Julia’s Kitchen for Julia's 106th birthday on August 15. To celebrate, host Todd Schulkin welcomes Julia’s friends and family to share their own #JuliaMoment. Tune in to hear personal Julia stories from her niece Phila Cousins, television producer Geoffrey Drummond, and cookbook author Anne Willan. Inside Julia's Kitchen is powered by Simplecast

What turns an ordinary woman into a legend On this week s Louisiana Eats , we attempt to answer that question by taking an in depth look at four inspiring women who have conquered life s challenges and become legends in their own time. We begin with a conversation with media darling Terry Flettrich Rohe, a pioneer of New Orleans radio and television. Those who grew up in the Crescent City in the 1950s may remember Terry as "Miss Muffin" on a WDSU TV daily children s program that she hosted for almost a decade. She was also the producer and host of "Midday," one of the network s most popular programs. With her centennial approaching, Terry remembers a life well spent and relates some previously untold tales about her behind the scenes influence on the culinary world. Another New Orleans nonagenarian, Leah Chase, is a culinary giant and winner of the 2016 James Beard Lifetime Achievement Award. Leah takes us back to her childhood growing up on a strawberry farm in Madisonville, Louisiana, where she developed her amazing character and strong work ethic. She shares her wisdom and expounds on the power of women. Then, we look outside of Louisiana to learn how Anne Willan achieved legendary success on both sides of the pond. Founder of the prestigious La Varenne Cooking School, which operated in Burgundy, France from 1991 until 2007, Anne s also a celebrated author who has received two James Beard cookbook awards. Finally, we speak with Ella Brennan, the doyenne of New Orleans dining and matriarch of the Brennan dynasty. Ella reminisces about her brother, Owen, founder of the original Brennan s restaurant and discusses her life in restaurants, helping launch the careers of superstar chefs in the Commander s Palace kitchen, including Paul Prudhomme and Emeril Lagasse. It s all woman and all winners on this week s Louisiana Eats Leah Chase s Crab SoupServes 8 1 lb. gumbo crabs cleaned 4 6 crabs 1 4 cup vegetable oil 1 8 cup flour 3 4 cup chopped onions 1 4 cup chopped celery 1 2 cup chopped bell pepper 1 1 2 qt. water 1 clove garlic, mined 1 tsp. thyme 1 2 tsp. cayenne pepper 1 tsp. paprika 1 tbs. chopped parsley 2 tsp. salt 1 lb. white crab meat Clean crabs and cut in halves. Heat oil in a heavy soup pot. Add crabs and fry in hot oil for 10 minutes. Lower heat, remove crabs and set aside. Add the flour and stir together constantly until the flour is a light brown. Add the onions and cook together another five minutes before adding the celery and bell pepper. Slowly pour in the water, stirring constantly. Return the crabs to the pot and then add the garlic, thyme, cayenne, parsley and salt. Simmer for 30 40 minutes. When ready to serve, add the crab meat and return to a simmer before serving.

This week on A Taste of the Past, host Linda Pelaccio takes listeners along to the recent International Association of Culinary Professionals Conference held in Washington, DC, and chats with the distinguished Anne Willan. 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 and even founded École de Cuisine La Varenne in Paris in 1975. Inducted into the James Beard Foundation Awards Hall of Fame for her “body of work” in May, 2013, Anne has more than 50 years of experience as a teacher, author and culinary historian. She has written more than 30 books, including the influential La Varenne Pratique and the 17-volume, photo-illustrated Look and Cook series, showcased in a 26-part PBS program which she hosted. Her books have been translated into more than two dozen foreign language editions. Tune in asLinda speaks with this living culinary legend, live on the scene, about her new book “Secrets from the La Varenne Kitchen: 50 Essential Recipes Every Cook Needs to Know,” plus a lot more! This program was brought to you by Cain Vineyard & Winery.

Anne Willan, the founder of La Varenne Cooking School, and co-author Amy Friedman share stories, pictures and secret ingredients to a life well-lived as they discuss Willan's autobiography, “One Souffle at a Time: A Memoir of Food and France.” This event is sponsored by the UC San Diego Library. Series: "Library Channel" [Humanities] [Show ID: 25903]

Anne Willan, the founder of La Varenne Cooking School, and co-author Amy Friedman share stories, pictures and secret ingredients to a life well-lived as they discuss Willan's autobiography, “One Souffle at a Time: A Memoir of Food and France.” This event is sponsored by the UC San Diego Library. Series: "Library Channel" [Humanities] [Show ID: 25903]

On this episode of A Taste of the Past, Linda Pelaccio is talking with cooking instructor, author and founder of LaVarenne Cooking School, Anne Willan. Anne’s cookbook, The Cookbook Library, includes cooking instructions from four centuries of recipe history. Tune in to hear about cooking instructions from all over Europe throughout the ages, the history of dining utensils, and the role of illustrations in cooking manuals. Hear about some of the difficulties involved with recreating dishes from the 15th or 16th century. Anne has collected over 5,000 cookbooks, and you can find some excerpts of these gems of cookbook history in The Cookbook Library! This program has been brought to you by White Oak Pastures. “It’s wonderful because the whole of Europe was interested in writing down and recording what they were eating.” “The oldest recipes were the most difficult to recreate because hard to know just what ingredients tasted like and what people were getting, so it was kind of a bit of a guess. What I wanted to do was to present something that’s feasible in a modern kitchen.” —Anne Willan on A Taste of the Past