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Larousse is France's great dictionary publisher and has been publishing books on food ever since Larousse Gastronomique appeared in 1938. This is its collection of French home cooking, with more than 130 recipes.
The book is arranged by region, which is the only sensible way to organise French cooking. Cassoulet from Toulouse, pissaladière from Provence, moules marinière from the northern coast, soupe au pistou from the south. In between are the everyday classics, including Lyonnaise onion soup and quiche lorraine.
There is also what you cook when someone needs to be impressed, such as seven-hour lamb and poule au pot, along with the desserts: crème brûlée, Alsatian kougelhopf and madeleines.
The most iconic dishes are explained step by step with photographs, and the recipes are interspersed with sections on regional specialities and traditions.
If you have New Larousse Gastronomique, this is the working version of the same approach, in a book that fits on the kitchen counter. If you do not, this is the sensible place to start.
Format: Hardback
Number of pages: 352
Language: English
First published: 2025
