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Anne Willan has more than 50 years of experience as a cooking teacher, author, and culinary historian. The founder of famed 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 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 Legion of Honor 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); The Cookbook Library, (2012), One Soufflé at a Time, (2013); and Secrets from the La Varenne Kitchen, (2015).

While on the move, executive chef Max Beyer of the Viking river boat Heimdal takes regular visits to local markets. Credit: Copyright 2016 Miguel Altamirano

Cooks have long been travelers, moving from royal court to papal conclave, and Austrian-born Max Beyer is a great example of this restless spirit.

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The Château de Versailles, which was lovingly restored by the Van der Kemps during a 35-year period. Credit: Copyright 2012 Michal Osmenda/Creative Commons

It was November 1963 and I was living in the Château de Versailles overseeing catering for the American socialite, Florence Van der Kemp, who

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Jam tarts are a staple on English tea tables and need only pastry and fruit jam, both preferably homemade. Credit: Copyright 2015 Nicole Litvack

I've just come across an old friend I have not seen for half a century, "The Olio Cookery Book." The book itself must date

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Musso & Frank's lobster thermidor: A classic done right. Credit: Elizabeth Weinstein

Along a neon strip of Hollywood Boulevard, sandwiched between the Cabo Cantina and a male strip joint called the Hollywood Men, the Musso &

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Lollies from The Fat Duck restaurant. Credit: La Varenne archive

What can a home cook take away from the Modernist Cuisine's food movement? Personally speaking, I have not bought a Pacojet or a whipping

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A beautiful rose is shaped with a knife from a single apple at elBulli. Credit: La Varenne archive

It was almost 40 years ago in Paris that I opened La Varenne Cooking School, and the nouvelle cuisine movement was sweeping France. Today

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Printer Norman Clayton of Classic Letterpress in Ojai, Calif. Credit: Maria Hilgado

I was lying in bed, thinking about the family tree hanging in my closet, when I hit on the concept of The Cookbook Tree

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Anne Willan and Julia Child at the Greenbrier in West Virginia. Credit: Courtesy of the Greenbrier

It was a sweltering day outside the classroom at The Greenbrier when Julia Child came to visit. She would come each year to teach

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