La Librairie Gourmande, the oldest bookshop in Paris to specialize in cookery and wine, has been set right at the heart of SIAL 2008, in the new Hall 7.

La Librairie Gourmande is a reference for the profession.
SIAL visitors approved the wide choice of books available at La Librairie Gourmande. Books in English, French and Spanish on all the SIAL themes - in particular those in new Hall 7: wines and spirits, organic products, food supplements, health products, fine foods tea, coffee and fairtrade products - were presented here. Throughout the SIAL exhibition, la Librairie Gourmande also hosted book signing sessions and meetings with authors :

• Jean-Paul Laillet, author of "Ces huiles j'en fais quoi?"

Crazy about cooking right from the age of 12 when he was already working in front of the stove, Jean-Paul Laillet trained as a head waiter. His interest in exotic fine foods and his inventive talents led him to create the recipes featuring in his colourful new book. He describes delicious oils with subtle flavours (hazelnut, argan, pine nut, pistachio, etc.), tempting readers to try out the 180 ideas and recipes for new sweet and savoury combinations. A short description of each oil is given in the first chapter in addition to advice for use in preparing different types of salad dressings, followed by tips and recipes for mixing each oil with other products.

• Jean-Charles Botte, author of "Le guide des vins vivants"

Assistant Manager at La Méditerranée restaurant (Paris 6), Jean-Charles Botte is a professional taster, specializing in organic wines. The author begins with a guide to tasting (he is the first make the distinction between "in-mouth" sensation and "spiritual" tasting), then explains, clearly and precisely, the differences between traditional, organic, biodynamic wine-growing and wine-making techniques. Comments from authentic wine producers illustrate his statements, and an address list is provided in the last chapter.

• Laurence Salomon, author of "Fondre de plaisir"

A naturopath with a passion for the culinary arts, Laurence Salomon established her restaurant Nature & Saveur in Annecy some eight years ago. Also a member of Génération C, she combines healthy cookery with pleasure through know-how that has been unrivalled to this day. Her book covers variations on three savoury themes (a range of sea, earth, and vegetable-based dishes) in addition to a sweet theme: healthy confectionery. Lastly, each recipe is followed by a health and well-being section, both for understanding the nutritional aspects of food and for making good, beautiful, healthy and digestible meals every day.

• Lydia Gautier, tea specialist

After training as an agricultural engineer, specializing in tropical agriculture, Lydia Gautier travelled all over the world to learn about the preparation of new ranges of teas. She has organized training courses and written widely about tea. Due to an initial interest in oenology, the author was spurred on to demonstrate, in her latest book, that tea is a truly gourmet beverage to be served at the table.
Wednesday 22 October 2008, 15h-17h, Laurence Dalon, author of "Mes Espumas"
Espuma, foam, mousse, emulsion... all these are ultra light and frothy food dishes or garnishes, whether hot or cold, sweet or savoury. They are simple to make, requiring only a little gas and a siphon, into which the ingredients are placed. The result is immediate: concentrated flavour, less thickener and considerable time saving. The book shows you how to make verrines and garnishings of all sorts, whether customary, traditional or way out.

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• Clotilde Dusoulier, who edits the biggest blog on French cooking in English, has also published books in English and in French.

You will find here a cocktail of new and tried-and-trusted recipes. Each one has its own tale to tell because we all know that a dish is much more than just an array of ingredients but takes shape from the feelings, surroundings and people connected to it long ago when it was first made. The recipes were tried by willing Chocolate & Zucchini visitors.

• Martine Camillieri, author and artist

Martine Camillieri writes instructions for practising environmentalism in a fun way. At the same time, she is an off-trend artist who creates small landscapes or facilities that point a finger at different phenomenon evident in today's society. Her exploration, with chefs, of the edible world, elaborating unusual ways of eating, led her to take part in research on healthy food with the gallery Fraich'attitude. All the artist's work (shifting and revitalizing daily magic) campaigns for less equipment cluttering up the earth. Martine Camillieri is co-author, with Sonia Ezgulian, of five posters which are now collectors' items (each produced in limited editions of 500) that each show a set of equipment and two recipes.