Willan

Dr. Willan, as I may say, for the benefit of those who do not follow music, and we all have our own interests of course, Dr. Willan is one of the most scholarly living musicians, as well as being a very great organist.

History of Christmas Music 1940

Go to Cooking School Learn at the knee of a culinary legend this summer, when Anne Willan, longtime proprietor of La Varenne cooking school in Burgundy, France, opens her Santa Monica home to small classes with local chefs.

Your Guide to the Best in Summer Food 2011

The program has helped cut managers' supervisory work by half, giving them more time to meet with clients, says Chief Executive Willan Johnson .

It's 10 a.m. Here's How to Find Your Workers. Alina Dizik 2011

In Spain they are roasted or sautéed with olive oil and salt, and are served alone, or with anchovies or other ingredients to make tapas. $15 a pound, tienda.com iStockphoto Anne Willan opens her Santa Monica home to small classes with local chefs this summer.

Your Guide to the Best in Summer Food 2011

The question rattled around my mind for a while until the moment I was reading an Anne Willan cookbook and turned the page to a zucchini and yellow squash salad.

At My Table 2008

The question rattled around my mind for a while until the moment I was reading an Anne Willan cookbook and turned the page to a zucchini and yellow squash salad.

Archive 2008-02-01 2008

The celebrated Canadian composer Healey Willan was one of the founders and the inspiration for the college.

Christmas Luncheon 1999

It is popularly used as a farm border and a roadside tree and grows well at altitudes below 200 metres (Willan et al. 1990).

4. Case studies of small-scale semi-industrial neem processing in Kenya, Thailand, the Dominican Republic and Nicaragua 2000

In Great Cooks and Their Recipes from Taillevent to Escoffer, Anne Willan argues that it is not by La Varenne, first, because “the profession of the pâtissier was completely separate from the cuisinier” and, second, because she finds it “hard to believe that two years after writing the Cuisinier françois, the same author could turn out a second book so different in style and content.”

Savoring The Past Wheaton Barbara Ketcham 1983

Among the cooks and restaurateurs who have attempted to write the history of their craft the most valuable contributions have been made by Bertrand Guégan, Raymond Oliver, and Anne Willan.5 In the first volume of his two-volume La Fleur de la cuisine française 1920-21 Guégan gives extracts from important cookbooks and related works from the Middle Ages to 1800.

Savoring The Past Wheaton Barbara Ketcham 1983