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Book synopsis

This complete cooking course provides FERRANDI Paris's expertise for preparing all types of fish, shellfish, and cephalopods, allowing home cooks and confirmed chefs to : - Acquire essential kitchen skills for 47 culinary techniques-including how to scale sea bass or sole ; bone fish fillets ; shuck scallops and oysters ; prepare squid and cuttlefish ; cook lobster or crab in a court bouillon ; and braise monkfish tails-explained in more than 350 step-by-step instructions. - Delight guests with 73 delicious recipes for French classics, traditional dishes from around the world, and innovative creations : Hake Ceviche with Pickled Berries and Buckwheat Tuiles ; Seafood Pâté en Croûte ; Albacore Tuna Burger with Socca Fries ; Cajun-Marinated Swordfish with Corn ; Sole Meunière Grenobloise with Creamy Polenta ; Lobster Bisque ; Poached Langoustines with Thai Broth ; and more. Comprehensive technical and gourmet savoir faire from an exceptional, century-old culinary school.

Book details

• Full title: Fish and Shellfish
• Subtitle: Recipes and Techniques from the Ferrandi School of Culinary Arts
• Author: FERRANDI PARIS FERRANDI
• Language: English
• Binding: Hardback
• Number of pages: 304
• EAN: 9782080498113
• ID: 49240751
• Publisher: Editions Flammarion
• Weight: 566 g
• Dimensions: 280 × 210 mm
• Date of publishing: 26. March 2026

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