Title
La Varenne Pratique,Used
Delivery time: 8-12 business days (International)
Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert. Written by the founder and director of Paris's prestigious La Varenne cooking school and compiled using La Varenne's extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking.Here in one volume is the answer to every cooking question: how to make a hollandaise sauce (and why egg yolks will only absorb so much oil before the sauce selfdestructs); the difference between entrecote and porterhouse; what marinades to use for lamb; which herbs will turn bitter if added at the beginning of a recipe; how to bone a chicken; the roasting times for venison, pheasant, and even squirrel; how to fillet a fiat fish; when to use a bain marie; and much more.La Varenne Pratique is divided into 22 chapters, among them Meat and Charcuterie; Poultry and Game Birds; Milk, Cheese, and Eggs; Pastry and Cookies; Preserving, Stocks, and Soups; and Microwave Cooking. Each chapter offers an overview of the food discussed and then explains how to choose, prepare, store, cook, and present it. Recipes are included wherever an important cooking technique requires a specific examplethey are carefully chosen not only to illustrate a particular dish but also to illuminate a way of cooking. In addition, La Varenne Pratique includes a guide to kitchen equipment and a glossary of culinary terms.The photographic illustrations in La Varenne Pratique are beyond comparison. Throughout the book, techniques are clearly illustrated with specially commissioned stepbystep photo sequences that set new standards for culinary photography. Readers can actually see what texture a sauce should be, exactly where to make the first cut when boning a Chicken, what the 'crust' on a clarifying broth will look like, and what larding a roast really entails.There has never been a book like La Varenne Pratique. Comprehensive, authoritative, and eminently practical, it demands a place in the kitchen of every serious cook.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
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Frequently Asked Questions
- Q: What is 'La Varenne Pratique' about? A: 'La Varenne Pratique' is a comprehensive culinary reference book designed for both novice and expert cooks. It covers essential cooking techniques, ingredients, and equipment, providing practical insights and clear instructions to enhance your cooking skills.
- Q: Who is the author of 'La Varenne Pratique'? A: The book is authored by Anne Willan, the founder and director of the prestigious La Varenne cooking school in Paris.
- Q: How many pages does 'La Varenne Pratique' have? A: 'La Varenne Pratique' contains 528 pages filled with detailed explanations and illustrations related to various cooking techniques and recipes.
- Q: What is the binding type of 'La Varenne Pratique'? A: 'La Varenne Pratique' is available in a hardcover binding, ensuring durability and a quality feel for your culinary library.
- Q: When was 'La Varenne Pratique' published? A: 'La Varenne Pratique' was published on September 17, 1989, and is recognized as a first edition culinary guide.
- Q: Does 'La Varenne Pratique' include recipes? A: Yes, the book includes a variety of recipes that illustrate important cooking techniques, helping readers understand how to apply the methods discussed.
- Q: What topics are covered in 'La Varenne Pratique'? A: 'La Varenne Pratique' is divided into 22 chapters covering topics such as meat and charcuterie, poultry, game birds, dairy, pastries, and microwave cooking among others.
- Q: Are there illustrations in 'La Varenne Pratique'? A: Yes, 'La Varenne Pratique' features specially commissioned photographic illustrations that demonstrate cooking techniques and help readers visualize the processes.
- Q: Is 'La Varenne Pratique' suitable for beginners? A: 'La Varenne Pratique' is suitable for both beginners and experienced cooks, providing clear instructions and detailed explanations that cater to all skill levels.
- Q: What sets 'La Varenne Pratique' apart from other cookbooks? A: 'La Varenne Pratique' stands out due to its comprehensive coverage of culinary techniques, authoritative guidance, and exceptional photographic illustrations, making it a valuable resource for serious cooks.