by Alix Baboin-Jaubert, Florence Humbert, Mary Hyman, Philip Hyman, Collectif · Larousse · tapa dura · ISBN 9782035604507
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«Larousse des cuisines régionales» is the gastronomic encyclopedia by several authors, published by Larousse in hardback (519 pages, in French).
The work covers forty gourmet terroirs of France and its overseas territories, with five hundred recipes ranging from classics like quiche lorraine or bouillabaisse to lesser-known dishes, and includes two hundred regional products, producer testimonials, market maps, and forty recipes by chefs who reinterpret terroir cuisine.
Subtitle: «500 recettes, 200 produits, 40 chefs». Authors: Alix Baboin-Jaubert, Florence Humbert, Mary Hyman, Philip Hyman and Collectif.
For fans of French cooking, home cooks, and readers interested in regional gastronomy and terroir products.
