Books for better: our Spring 2026 gastronomic selection

Spring is slowly making its way in—terrace cafés, sunshine, and longer days. The perfect excuse to share a (non-exhaustive) list of food books to feast your eyes on over the coming weeks… preferably in the sun.

Recipes from a Great Parisian Bistro

Since 2013, Parisian food lovers have known exactly where to go for great food and atmosphere: Le Bon Georges, in the 9th arrondissement. A top-tier bistro serving classics day and night, seven days a week—œufs mayo, pâté en croûte, hand-cut tartare, entrecôte, beautifully aged meats, and even a more unusual shellfish vol-au-vent.

La cuisine de bistrot: 40 recettes authentiques — published March 12, 2026 by Éditions Marie Claire — 160 pages — €24.90

Bread, the Bocuse Way

You may already know that the Bocuse house has launched its own publishing line—and their next release is all about… bread. Twenty recipes in total, imagined by Meilleur Ouvrier de France 2015 Olivier Couvin, executive chef of the historic restaurant in Collonges-au-Mont-d’Or. During the 2020 pandemic, he even trained as a baker, which inspired these family-style recipes.

Bocuse, du pain & Couvin ! — published March 26, 2026 by Éditions Bocuse — 192 pages — €24.90

Grandmothers’ Cooking, Literally

In Marseille, one restaurant had the brilliant idea of bringing grandmothers into the kitchen—literally. At La Table d’Augustine, they join chef-owner Antonin Portal each week to share their specialties and culinary memories, which then become the dish of the day (that octopus stew? Grandma Maryse).

La cuisine provençale, les mamets à la table d’Augustine — published March 12, 2026 by Éditions Marie Claire — 128 pages — €22

Eggs, Elevated

A key figure in Valrhona’s creative legacy, Frédéric Bau delivers a book that goes far beyond pastry. Eggxtraordinaire uses the egg as a starting point to explore a universal symbol, an artistic motif, and a fundamental ingredient in sweet cuisine. Created alongside the exhibition of the same name with the De Main de Maître association, the book showcases works by 94 contributors across chocolate, contemporary art, and exceptional craftsmanship. A beautiful, multidisciplinary work for both creative minds and food lovers.

Eggxtraordinaire — published April 3, 2026 by Éditions de La Martinière — 192 pages — €55

Lebanon, from the Inside

With this dictionary, Karim Haïdar offers far more than a list of ingredients or recipes—he unfolds a culinary memory. The owner of Parisian restaurants Sama and Les Mots et le Ciel paints a portrait of an intimate, everyday Lebanon, far beyond its most famous dishes. From childhood snacks to festive feasts, from local produce to dining rituals, this book reads like a return home—driven by a desire to pass on both culture and cuisine.

Dictionnaire des saveurs du Liban — published April 3, 2026 by Éditions Cosmopole — 224 pages — €23

Savory Tarts by a World Champion

After working in top restaurants, Yohan Lastre—now a Paris-based caterer with his wife Marion under the name Lastre—made a name for himself with pâté en croûte, becoming world champion in 2012. Now he turns his attention to quiches and savory tarts, with 60 recipes featuring puff pastry, brioche, or soufflé bases. The book includes a technical section to master doughs, baking, and assembly, illustrated with drawings by Madame Lastre.

La tarte salée de nos rêves — published April 16, 2026 by Éditions First — 168 pages — €19.95

Vegetables, According to Jean Sulpice

In Talloires, by Lake Annecy, chef Jean Sulpice treats plants as a language of their own. In his new book, fruits, vegetables, roots, leaves, and flowers become the foundation of a sensitive cuisine inspired by Alpine landscapes and the rhythm of the seasons. The chef of the two-Michelin-starred Auberge du Père Bise shares around a hundred modern, accessible recipes, along with techniques to elevate produce from the earth.

100 créations culinaires inspirées par la terre et le vivant — published April 10, 2026 by Éditions de La Martinière — 256 pages — €45.90

The World’s Best Pastry Chef, Volume 2

We’re talking about Jessica Préalpato, named World’s Best Pastry Chef in 2019 (World’s 50 Best Restaurants). A decade after making waves at Alain Ducasse at the Plaza Athénée with her concept of “naturalness,” she returns with Empreintes: retour à la terre en 50 desserts accessibles. For this project, she collaborates with journalist David Ordono, creator of the hit podcast Chefs.

Empreintes: retour à la terre en 50 desserts accessibles — published April 24, 2026 by Éditions de La Martinière — 240 pages — €35.90

Roellinger: A Life in Spices

Olivier Roellinger, who earned three Michelin stars in 2006 for his Breton restaurant—before closing it two years later to focus on spices—makes a literary comeback through this biography by Christian Lejalé, who knows him inside out. An expanded edition of the original 2013 release.

Le cuisinier corsaire — published April 17, 2026 by Éditions Imagine & Co — 320 pages — €35.90 (limited, numbered, signed edition)

Kazuyuki Tanaka: A Sulfuric Root

There’s still little information about Racine – Œuvres de cuisinier, the new coffee-table book by Japanese chef Kazuyuki Tanaka of the two-Michelin-starred restaurant Racine in Reims. Written by Chihiro Masui, one of the most respected voices in French gastronomy, the 288-page volume (priced at €75) will be published by Flammarion on April 29, 2026.