Rating: 
Summary: A must have!!!
Review: Beautiful full-page color photos of French settings and completed dishes accompany dishes from the celebrated 17th century chateau Le Fey, in Burgundy. Anne Willan's life in the chateau accompanies a treatise on classic French cooking and the cuisine of the surrounding region, making for a personal and appealing guide.
Rating:
Summary: A personal and appealing guide to classic French cooking.
Review: Beautiful full-page color photos of French settings and completed dishes accompany dishes from the celebrated 17th century chateau Le Fey, in Burgundy. Anne Willan's life in the chateau accompanies a treatise on classic French cooking and the cuisine of the surrounding region, making for a personal and appealing guide.
Rating:
Summary: Exquisite French Countryside Cooking!
Review: Exquisite and sumptuous describes both this cookbook and food from it. The layout, accompanying text and color photos are just fabulous, showing the history of Ann and her family moving to the Chateau in the French Burgundy area, and the subsequent game, produce and food products of the area which she utilizes in her cooking, in her cooking school and for these recipes.Each recipe is given after its introduction into Ann's life, and this is just so unique in the delightful manner that she presents it. Just a sampling of such: Gratin of Potatoes with Bacon and Cream (and Monsieru Milbert's potatoes); Poached Figs with Pistachio Frangipane (and Madame Andrea's discovery of "blindness" in fig trees); Poached Trout in White Wine with Spinach (and her fisherman/carpenter foriend Henri); Goat Cheese Puffs (and their accompanying Chablis from Laroche); Crustades of Red Peppers with Goat Cheese (and The Owl's Loft restaurant); and my favorite=Snails with Anise en Croute (and Chef Claude's hunting them in the woods); Whole Tangerine Souffle (which is how I discovered this wonderful lady, seeing her do this with Martha Stewart). Will now want to sample some of her other cookbooks which the other reviewers rave about as well.
Rating:
Summary: Exquisite French Countryside Cooking!
Review: Exquisite and sumptuous describes both this cookbook and food from it. The layout, accompanying text and color photos are just fabulous, showing the history of Ann and her family moving to the Chateau in the French Burgundy area, and the subsequent game, produce and food products of the area which she utilizes in her cooking, in her cooking school and for these recipes. Each recipe is given after its introduction into Ann's life, and this is just so unique in the delightful manner that she presents it. Just a sampling of such: Gratin of Potatoes with Bacon and Cream (and Monsieru Milbert's potatoes); Poached Figs with Pistachio Frangipane (and Madame Andrea's discovery of "blindness" in fig trees); Poached Trout in White Wine with Spinach (and her fisherman/carpenter foriend Henri); Goat Cheese Puffs (and their accompanying Chablis from Laroche); Crustades of Red Peppers with Goat Cheese (and The Owl's Loft restaurant); and my favorite=Snails with Anise en Croute (and Chef Claude's hunting them in the woods); Whole Tangerine Souffle (which is how I discovered this wonderful lady, seeing her do this with Martha Stewart). Will now want to sample some of her other cookbooks which the other reviewers rave about as well.
Rating: 
Summary: food history, great recipes, romance--this has it all
Review: For years, Anne Willan has been known as the voice of authority when it comes to technique and regional cooking and teaching. In FROM MY CHATEAU KITCHEN she opens a window on the region of France where she now runs her school. Burgundy may not be Provence, but it has all the makings of becoming such a destination. It romantic, charming, rich in history. And no one writes a recipe like Anne Willan. I hope readers will share my enthusiasm and find this wonderful to read, beautiful to look at, and just great to cook from.
Rating:
Summary: Reflections on From My Château Kitchen
Review: From My Château Kitchen is both a personal memoir and a book to use in the kitchen. Many of the recipes are my standbys and I make them all the time. I must admit that this was perhaps the hardest book for me to write as to be personal without edging into boredom or sentimentality is tricky. Reading it now, I find myself almost surprised by my close identification with the French countryside, all the more so because I was brought up in the depths of the British countryside, in Yorkshire, and hardly ventured abroad until my mid-20s. But France, not to mention a beautiful, historic property like Château du Feÿ, rapidly gets under your skin, especially if you're a passionate cook! What's my favorite chapter in the book? It has to be Chapter 6, about the comings and goings of what I call the "château mafia", French-style. Throughout the book, on every page, I try to capture life in the Burgundian countryside, as it is here and now. The province of Burgundy has incredible roots in the past, and a great relish for good food and fine living, yet somehow people must adapt to the present, even if they live in a château. I hope I have shown how an ancient property can come to life in the 21st century, even be financially viable for the first time in probably 200 years.
Rating: 
Summary: Traditional beef bourguignon
Review: Served traditional beef bourguignon to 16 people for New Year's Eve dinner last night using the recipe on pages 26-27 of this book. The recipe is a bit complicated because of all the separations (liquid, meat, vegetables), and you definitely need to plan in advance, but the results were superb. None of our guests had ever had this dish with as much flavor as this version, so it was a big success. I used top sirloin, marinated in an inexpensive Cotes du Rhone for two days (yes - two days), browned the beef (big job since I just about doubled the recipe) one evening, and then simmered it in the oven at 300 degrees F the next morning. After letting it cool a bit, I put it in the refrigerator for two days (yes - two days), and then reheated it before our guests arrived. Did I mention the flavor was wonderful? And since I made a ton of it, we'll be able to have it now and again as we take frozen portions out of the freezer. Be sure to make lots - if a recipe is as time-consuming as this is to make, you'll want to have a lot of it that you can later just warm up if you want to.
Rating:
Summary: Potatoes
Review: The creamy potatoes with bacon (near the front of the book) is the best potato dish I have ever eaten. I served it at a dinner party recently and the comment was: "awesome". Also, recently I had the twice baked spinach omelet except mine was made with gruyere cheese only, no spinach. It was cooked one day and re-cooked the next. It was fabulous and it is great to know that it can be made ahead. I love Anne Willan!!
Rating:
Summary: Potatoes
Review: The creamy potatoes with bacon (near the front of the book) is the best potato dish I have ever eaten. I served it at a dinner party recently and the comment was: "awesome". Also, recently I had the twice baked spinach omelet except mine was made with gruyere cheese only, no spinach. It was cooked one day and re-cooked the next. It was fabulous and it is great to know that it can be made ahead. I love Anne Willan!!
Rating:
Summary: Potatoes
Review: The creamy potatoes with bacon (near the front of the book) is the best potato dish I have ever eaten. I served it at a dinner party recently and the comment was: "awesome". Also, recently I had the twice baked spinach omelet except mine was made with gruyere cheese only, no spinach. It was cooked one day and re-cooked the next. It was fabulous and it is great to know that it can be made ahead. I love Anne Willan!!
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