► “To drink and eat. Mouth watering” by Guillaume Long
It is – your choice – the first cookbook that you can read in bed or the first comic book that you will stain while cooking. Guillaume Long has been sharpening his pencils and knives for fifteen years to offer, on his gastronomic blog available in albums, “To drink and to eat”, recipes that will tempt the lips and excite the zygomatics. Or the opposite. In this fifth volume, the designer in a chef's apron gives us the secrets of his spaghetti with clams or the best lemon meringue pie in the world. At the table!
Gallimard, 144 p., 24 €
► “Delicious Traditional French Cuisine” by
With elegance and without pomp, Lyon chef Joseph Viola, Meilleur Ouvrier de France and emblematic chef of Lyon, revisits 150 recipes from French culinary heritage. Classics that we have already tested, others that still impress, but all of which are offered here with the simplicity and assurance that experience gives. We are therefore happy to try other ways of doing things, to taste subtle variations. This book will delight beginners and more experienced alike.
Joseph Viola, photographs Jean-François Mallet, texts Philippe Toinard, Ed. La Martinière, 400 p., €45.90
► Sweet Christmas
Christmas cookies and cakes
Even the most rushed and disenchanted can end up giving in to the pleasure of cooking for the Christmas holidays. This illustrated book will help them. It offers 26 cookie and cake recipes, guided “step by step” with photos. There is something for all levels: “easy” (vanilla kipferls, speculoos shortbread, etc.), “advanced” (Christstollen, rose-citrus pavlova, etc.), “expert” (coffee-chocolate Vacherin, blueberry royal log, etc.). ), “like a chef” (mango log with raspberry insert, gingerbread house, etc.). From the same publisher, Gourmet Christmas mealby Sandra Mahut, offers original ideas for concocting a whole menu.
Marie-Laure Tombini, Mango éditions, 144 p., €15
► Grandmothers’ recipes
Grandmas Project
Originally, Grandmas Project is a documentary web series imagined by Jonas Parienté to celebrate grandmas’ recipes and their life journeys. From his Egyptian “Nano”, he shares the recipe for cheese borekas, “delight that is eaten without hunger and without end”. From his Polish “Mémé”, krepleh, ravioli with meat stuffing served in broth. The book inspired by the series carries this taste for transmission, revealing the specialties of the ancestors of the project's fellow travelers: directors, graphic designers… A comforting book like hot chocolate by the fire.
By Jonas Parienté, Hachette Cuisine, €35
