combine your dishes with good oils, learn to cook while fun and discover the French culinary heritage with our selection of cooking books!
Gourmet stages, a gastronomy tour
Nathalie Helal, a gastronomic journalist, invites us to discover, in her latest book, La cuisine des terroirs and the French culinary heritage.
It travels France, its cities and its villages and tells at each stage, the history of regional specialties, paying tribute to producers, breeders, farmers and winegrowers.
Do you know what is the story of the Nantes cake? Who invented the Madeleine of Commercy? How has the Galette-Saucisse become the pillar of Breton football stadiums? How many variants of Cassoulet is home to the Midi-Pyrénées region?
The answers are in Gourmet stages, a gastronomy tour (Michel Lafon) in which you will find recipes and anecdotes.
The big food, the recipes to learn to cook by fun
You may have already seen a Sandy Ramier recipe on Instagram or Tik Tok. Same principle with his book The big foodat First editions: get behind the stoves without taking yourself too seriously.
This book is addressed all those who want to get up with the sleeves, put their hands on the dough and also the feet in the dish, to the experienced cooks as in the beginner who has just learned to peel an onion.
The recipes we want to try? Gnocchi too good sauce, Melanzane al ventoglio, jamon croquetas, eggplant curry, tuna onigiri and spicy mayo …
Put oil: 50 recipes with perfect chords
This book invites you to discover the art of using La Tourangelle brand oils (classic oils like olive or nuts, with most exotic such as argan or sesame) to sublimate its dishes, whether salty or sweet.
Learn to choose and combine these oils while respecting their nutritional specificities through 50 recipes for hot and cold starters, dishes and savory recipes and desserts.
