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How are you going to cook that small rib steak you brought home? You'll be guided to the quick sauté as the best and fastest way. 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Anne Willan, who is a scholar and founder of the La Varenne Cooking School in Paris, describes the story of their background, techniques and innovations. Each recipe appears translated or transcribed in its original form alongside a modern version that is easily achievable in today's kitchen. This edition has been illustrated with specially commissioned colour photographs together with contemporary paintings and engravings. 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