This book is one of the new most user-friendly cookbooks from Larousse editions. It contains 500 essential recipes, written alphabetically, ensuring success, with step-by-step instructions for their completion and photographs for each recipe.
Each recipe also includes 3 complementary variations, bringing their total to 1500. Additionally, there are tables with ideas for menus combining main dishes, wines, and appetizers.
In the early chapters of the book, the reader learns with the help of the tables when to buy a product, how to preserve it, which utensils to use in their kitchen, how to cook with herbs and spices, and how to pair it with appetizers, wines, etc.
The book also features chapters on cutting meats, various cooking methods, such as boiling, steaming, ragu, simmering, en papillote, frying, sautéing, baking, grilling, and importantly, it includes recipes for singles, vegetarians, as well as menus for every season and every occasion (festive table, dinner with friends, dinner for two, meal in the countryside, budget meal, light meal...)
