Anne Willan talked about the wine and cheeses of five regions of France duringCentral Market's "Passport to France"
Photo by Clifford Pugh
Anne Willan, cookbook author
Photo by C. Siri Berting
Anne Willan's latest book, The Cookbook Library: Four Centuries of the Cooks,Writers and Recipes that Made the Modern Cookbook traces the history of cooking.
New York Times Chief WIne Critic Eric Asimov discussing wine with Lake AustinSpa guests.
Photo by Jessica Dupuy
Lake Austin Spa guests sipped and savored poolside Saturday evening with aspecial tasting of food and wine.
Photo by Jessica Dupuy
A delicate Oregon Pinot Gris was the perfect fit for chef Corinne Trang's tigershrimp with sweet and spicy peanut sauce.
Photo by Jessica Dupuy
A French white Burgundy was beautiful with chef Stephane Beaucamp's crepes andprunes while a rich and robust Carmenere from LaPostalle was perfect for hiscumin-crusted sirloin.
Photo by Jessica Dupuy
French Sancerre and an Oregon Pinot Noir hit the right notes with chef HossZare's Persian-inspired menu.