Anne Willan

Chef

Born in Newcastle, England, Anne Willan has been an associate editor of Gourmet and food editor of the Washington Star, and currently contributes a column to the Tribune Media Services International as well as writing for the Los Angeles Times.

In 1999, the International Association of Culinary Professionals recognized Anne with their prestigious Lifetime Achievement award, and in Australia at the World Food Media ceremonies, she was inducted into their Hall of Fame. In 2000, Bon Appétit magazine named Anne “Cooking Teacher of the Year.”

She has written over a dozen internationally published cookbooks, her newest release being The Country Cooking of France. Anne’s international outreach, with books published in 24 countries and translated into 18 languages, makes her one of the most internationally renowned of today’s cooking authorities.

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	The Best of Burgundy It’s hard not to be biased when it comes to Burgundy because I’ve lived here over twenty-five years. I’ve come to know the landscape like the back of my hand. More.
	Tomatoes Stuffed with Goat Cheese I was given this recipe by a producer of goat cheese, a savvy marketeer who hands out recipe leaflets with every cheese he sells. Ironically named Monsieur Cochon (Mr. Pig), he is an idealist, raising his herd of 150 goats on herbage from his own farm, with the help of his wife, Véronique.More.
	Light Chocolate Cake I think of this cake as a chocolate mousse miraculously held together by potato starch so the outside is crisp and the interior soft and tender. The Gâteau is served at room temperature and cuts like a sponge cake, though it tastes more like a luxurious dessert.More.
	Côtes de Veau Dijonnaise Veal Chops with Mustard Veal chops, particularly with this creamy sauce, suggest to me a similarly luxurious vegetable, fresh asparagus perhaps, or fine green beans.More.