COOKBOOK - It's better when it's good

The book of It's Better When It's Good, the million-view show, is finally hitting bookstores. Carried by Emmanuelle Jary, and Mathieu Pansard on camera, this short program, broadcast on the Internet, chronicles restaurants all over France as well as easy recipes filmed with humor. Throughout the pages, discover the funny and light universe of the couple who reinvent the culinary show. You will discover there: • Fish and chips, zucchini terrine with basil and parmesan, beef bourguignon, inexpensive spaghetti with meatballs, osso buco, the unmistakable chocolate ganache cake ... but also new recipes that Emmanuelle has never seen before. never delivered. • Recipes from restaurateurs of your favorite episodes: entrecote and its 3 sauces (La Java Bleue), frozen nougat (Chez Erwan), granny Georgette's dumplings (Will's Deli) ... • Product highlights, advice and, above all, an address book for visiting France in a different way, and finding all the restaurants on film and many more! Emmanuelle Jary: After 10 years of ethnology and 20 years of journalism, Emmanuelle Jary, who intends to defend a certain idea of cooking and catering combining pleasure, commitment and knowledge, launches in 2016, the program C'est Meilleur quand c'est bon, a short program available on Youtube, Facebook, Instagram and the dedicated site (www.cestmeilleurquandcestbon.com).