A Book to Savor: French Regional Food by Joël Robuchon & Loïc Bienassis

Beautifully written & illustrated, French Regional Food ($40) is a treasure trove of France's rural culinary traditions and recipes. Transporting the reader to Alsace, Burgundy, Corsica and beyond, French Regional Food is an essential if you're smitten with France and its cuisine. A collaboration between culinary icon Chef Joël Robuchon (he has more Michelin stars than any chef in the world!) and French historian Loic Bienassis, French Regional Food is like a master class contained in 312 hardcover pages. Twenty years of research went into this book and the richness of detail and vivid photos express that commitment.

Highlighting 27 distinctive regional cuisines, French Regional Food makes a special effort to showcase the lesser known specialties. So instead of a recipe for the delicious but ubiquitous Quiche Lorraine, you'll learn about delicacies like Lard Nantais (Nantes bacon) and La Roulette de Bugey (rolled pork breast). I've spent a few hours just flipping through the pages of French Regional Food and it has a classic & accessible feel that is missing from many of today's gastronomy books - even the cover has a simple yet elegant vintage feel. The recipes are easy to follow and the historical information is conveyed in a lively, almost conversational matter. French Regional Food is a book to ooh la la about!