Régine Rossi-Lagorce delivers her culinary know-how, the gestures and expressions of cooking in a book with the delicious smell of a feast

If you're from here, this is a book that will take you back to your childhood, conjuring up smells of baked apples, brejaude and apple and chestnut delights. Typically Limousin recipes that smell of local products and the know-how of cooks used to preparing them.

Those who are not from here can rest assured: the good local products presented in the Gourmet dictionary from Limousin and elsewhere may also suit their palate. And as its title indicates, there are also recipes from elsewhere in this dictionary cooked up by Régine Rossi-Lagorce.

As an expert in Limousin cuisine, Régine Rossi-Lagorce gives us her recipes and, as usual, gives us a little more than the recipe. She also tells us about the know-how, the gestures, the expressions of cooking.

His advice for making the recipe for quarter d'écu or brandade limousine, his ideas for combining egg with wine sauce or lemon cream with other dishes, his explanations on onions, prunes or flowers in cooking are all little pieces of culinary culture.

If you yourself have no culinary culture, perhaps now is the time to learn both vocabulary and techniques, in this book which explores “matrimony and culinary heritage”, according to the terms of Régine Rossi-Lagorce. Some giblets here, a salamander and a kalou there, and here you are, cooking.

And what will it be for you? A quinori in paupiette? Scalded salty dishes? Or more simply a stuffed trout? Régine Rossi-Lagorce offers more than 140 recipes in this Gourmet Dictionary from Limousin and elsewhere. And it's only volume 1…

The book: Gourmet dictionary of Limousin and elsewhere, volume 1, by Régine Rossi-Lagorce, Mon Limousin editions, 295 pages, €25.