On this second weekend of reconfinement, you may have more time than usual to devote to cooking.
To inspire you, "La table des bons vivants" has selected on Saturday three cookbooks intended for Sunday chefs, concentrates of tasty and easy to follow recipes.
When you have good recipes to consult, you don't have to be a starred chef to prepare a good dinner.
Bookstores are full of cookbooks offering a thousand and one tips for Sunday cooks, beginners or experienced.
In this second reconfinement weekend, Europe 1 has sectioned three that will allow you to combine good meals and support for closed bookstores.
"To drink and to eat", by Guillaume Long
In the form of a comic, Guillaume Long offers basic and easy-to-make recipes.
With humor, he stages several characters and even has fun telling his own failures.
Available in several volumes, this book is now one of the classics of the cookbook departments.
>> Find all of Laurent Mariotte's shows in podcast and replay here
For an aperitif, Guillaume Long suggests, for example, cooking a tin of sardines.
Once opened, remove a little oil and add soy sauce, grated ginger and garlic.
We bake everything in the oven under the grill for a few minutes.
"The benchmark pastry", by Jean-Michel Truchelut and Pierre Zeiher
As its title suggests, this book lists the most classic desserts.
A kind of pastry chef's bible, which allows beginners to learn how to make cakes, choux pastry and other chocolate éclairs.
It notably includes a puff pastry dough recipe, quite long to make but affordable.
"Michel Guérard: memory of French cuisine", by Benoît Peeters
This book has an original format, since it is a series of interviews between chef Michel Guérard and writer Benoît Peeters.
Founder with Paul Bocuse of "nouvelle cuisine", at the age of 87 he is one of the illustrious names of French cuisine.
In this book, he tells the story of his life mixed with that of his kitchen.
In particular, we discover the roots of his famous "slimming cuisine", in which he combines diet and flavor.