Internationally renowned culinary expert Anne Willan, founder of the La Varenne Cooking School in France and author of more than 20 award-winning cookbooks, shares her special techniques for cooking with wine in this spectacular full-color cookbook. The 221 recipes, as we have come to expect from Anne Willan, are extraordinary--ranging from such classics as Beef Bourguignon, Salmon in Champagne Sauce, and Strawberries Romanoff to elegant contemporary dishes such as Port Wine Gazpacho and Roasted Lobster with Ginger and Sherry Glaze. Also included are suggestions for wines to drink with each dish. Surprisingly, this is the first major cookbook on this popular subject. Cookbook readers will agree: it was worth the wait. Published in association with Copia, the American Center for Wine, Food, and the Arts. Hardcover, 288 pp.