“Timeless Flavors”
best work from home lt=”" width=”175″ height=”122″ />A great new review of The Cookbook Library in Shafer Vineyards’ food & wine publication reminds me that “Nearly everyone has a treasured...
View ArticleZester Daily Makes Me Blush
I hate to talk about myself, a trait that was probably bred into me at Cheltenham Ladies’ College in England. That said, I can’t help but share the link to the very kind piece that Corie Brown,...
View ArticleReservations Now Being Taken for the 2012 La Varenne Celebrity Chef Series!
Great news! It’s time to announce the 2012 La Varenne Celebrity Chef Series, this year with more California Flair than ever. These demonstration-only classes are limited to 14 students, feature ample...
View ArticleAn Interview for French Affaires
Last week, I had a very pleasant chat with Elizabeth New Seitz–a true Francophile and the founder of French Affaires, an organization celebrating all things French. I met Elizabeth in Dallas this May,...
View ArticlePetits Propos Culinaires Reviews “The Cookbook Library”
“What we have here is a clear and enlightened account of cookbooks up to the Victorian era.” — Tom Jaine in Petits Propos Culinaires Petits Propos Culinares is an excellent source of information on...
View ArticleAustralian Book Review Features “The Cookbook Library”
“This authoritative volume, which reminds us of our culinary heritage, is like a breath of fresh air….a most rewarding read…” — Christopher Menz in Australian Book Review I was so happy to see a...
View ArticleTimeless Sugar
Of all the culinary specialties, sugar has changed the least in four centuries. Sugar dissolves in water in the same way it always did, boiling and then cooking to the same crucial stages, the thread,...
View ArticleChristmas at Home
Hard to believe that we are preparing for yet another California Christmas. After five years in Los Angeles, I still find it a shock to wake up to blue skies and palm trees on Christmas morning....
View ArticleFall Alumni News
The Fall 2012 Alumni News is finally here! Catch up with La Varenne alumni around the world.
View ArticleHappy Memories
I just found this picture while cleaning out an old box in the closet. Julia Child and Chef Chambrette — a happy memory from the good old days in France!
View Article“Serious Shelf Life”
When Mark and I created The Cookbook Library, we hoped it would be a resource for generations of future cookbook lovers. So when I saw the headline of the review that ran in the Wall Street Journal...
View Article“God Preserve Me From Forks!”
M cheap viagra online any people don’t realize that forks are a relatively recent innovation. Before the late 15th Century, most people around fine tables used just spoons; a knife would have been...
View ArticleChristmas at Home
Hard to believe that we are preparing for yet another California Christmas. After five years in Los Angeles, I still find it a shock to wake up to blue skies and palm trees on Christmas morning....
View ArticleHappy Memories
I just found this picture while cleaning out an old box in the closet. Julia Child and Chef Chambrette — a happy memory from the good old days in France!
View ArticleBaking Tips and Tricks
It has been holiday season in the La Varenne Kitchen. Between baking a dozen loaves of yule bread for neighbors and spicy mince pies for family and friends, I’ve found time to decorate gingerbread...
View ArticleThe Cookbook Library Recognized by American Association of University Presses
The Cookbook Library was chosen by the American Association of University Presses for their 2013 Jacket and Journal show in the category of Scholarly Illustrated.
View ArticleThe Times of Northwestern Indiana Features “The Cookbook Library”
“For food historians and even those just appreciative of a good meal, the book is fascinating…I wonder about covering a dinner where birds flew out of towering pastries, seals were served and eels...
View ArticleA New Article on Zester Daily
I’m on a campaign to revive white sauce! A wonderful and delicate thing that seems to have been lost in the 21st century. Many thanks to Corie Brown, General Manager of Zester Daily, for allowing my...
View ArticleMy Ypocras on Food52
I was so happy to see my Ypocras featured on the wonderful Food52. This medieval spiced wine makes a warming winter treat. It can also be used to poach fruit when diluted with an equal amount of water....
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