Anne Willan

Heavy Hardcover (2 to 4 lbs)

Virginia

The ultimate step-by-step guide to mastering today's cooking - with success everytime

Illustrated instructions for such Italian creations as gnocchi, antipasti, scaloppine, risotto, braised meat dishes, fruit tarts, and cheesecake.

Italian Country Cooking

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Below, you can find examples of how I rate the quality before they go to their new homes. It's important to know the quality of the book you're getting, so I've taken pictures of any aspect of the book that renders it pre-loved rather than new. 
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Hardcover (1 to 2 lbs)

Vermont

Chocolate Desserts

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Paperback (1 to 2 lbs)

New York

Perfect Italian Country Cooking

Pennsylvania

French Country Cooking

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How to Turn Adversity into Opportunity

A Cook's Book of Quick Fixes and Kitchen Tips

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Hawaii

Sensational one-dish meals--from cassoulet and Indian lamb stew to eggplant parmigiana.

Creative Casseroles

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The step-by-step cookbook that shows you what each dish should look like, teaches you exactly what to do, and tells you how long it will take!

Light Paperback (1 lb or less)

California

The Perfect Cookbook series provides illustrated shopping lists, detailed equipment guides, and fabulous step-by-step recipes for making superb dishes to delight your family and friends. Recipes and variations come from the culinary expertise of Anne Willan, director of La Varenne, Burgundy's prestigious cooking school. Full-color photos.

Perfect Desserts

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Oregon

2 books 

Learn to make show-stopping sweet treats to end every meal on a high note.

Delicious Desserts/ Superb salads

812553e2-b25d-4f84-954a-8c134675488b-0

Oversized Hardcover (4 to 6 lbs)

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 self-destructs); 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 example-they 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 step-by-step 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.

La Varenne Pratique

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New Jersey

Grand Diplome Cooking Course Volume 16 

Grand Diplome Cooking Course Volume 5 

Grand Diplome Cooking Course Volume 14 

Grand Diplome Cooking Course Volume 13 

Grand Diplome Cooking Course Volume 7 

Grand Diplome Cooking Course Volume 12 

Grand Diplome Cooking Course Volume 11 

Grand Diplome Cooking Course Volume 6 

Light Hardcover (1 lb or less)

A world-renowned cooking authority presents more than fifty pasta recipes, accompanied by step-by-step directions and photographs, preparation tips, information on utensils and equipment, and more.

Perfect Pasta

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This book is in good condition sans the inscription in the front (see photo). #hardcover #ancientchefs #cookinghistory 

Texas

From Taillevent to Escoffier

Great Cooks and Their Recipes

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Georgia

Step by Step Guide

Illustrated instructions, preparation tips, and step-by-step photographs accompany a collection of more than forty fish recipes

Fish Classics

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Erica Brown

Florida

A mouthwatering selection of over seventy traditional and innovative recipes reflects strong north African and Italian influences.

Provence Gastronomique

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Anne Willan

Italian Country Cooking

Anne Willan

Chocolate Desserts

Anne Willan

Perfect Italian Country Cooking

Anne Willan

French Country Cooking

Anne Willan

A Cook's Book of Quick Fixes and Kitchen Tips

Anne Willan

Chocolate Desserts

Anne Willan

Chocolate Desserts

Anne Willan

Creative Casseroles

Anne Willan

Perfect Desserts

Anne Willan

Delicious Desserts/ Superb salads

Anne Willan

La Varenne Pratique

Anne Willan

Grand Diplome Cooking Course Volume 16

Anne Willan

Grand Diplome Cooking Course Volume 5

Anne Willan

Grand Diplome Cooking Course Volume 14

Anne Willan

Grand Diplome Cooking Course Volume 13

Anne Willan

Grand Diplome Cooking Course Volume 7

Anne Willan

Grand Diplome Cooking Course Volume 12

Anne Willan

Grand Diplome Cooking Course Volume 11

Anne Willan

Grand Diplome Cooking Course Volume 6

Anne Willan

Chocolate Desserts

Anne Willan

Perfect Pasta

Anne Willan

Great Cooks and Their Recipes

Anne Willan

Fish Classics

Erica Brown; Anne Willan

Provence Gastronomique