Cook’s book

Since its original publication in 1938, Larousse Gastronomique has withstood the test of time and trend, to remain the world’s most authoritative culinary reference book.

Recently published in four paperback volumes by Hamlyn: Fish and Shellfish; Vegetables and Salads; Desserts, Cakes and Pastries and Meat, Poultry game Game — it is indispensable for the cook’s library.

Look out for some nice fresh herrings and cook them simply, as follows — from Larousse Fish and Shellfish.