Fish and Shellfish - Recipes and Techniques from the Ferrandi School of Culinary Arts
Auteur(s) Ferrandi Paris (A01)
Editeur(s) FLAMMARION
Collection(s) Pratique
Rayon(s) Cuisine, gastronomie, PRATIQUE
Ean :
9782080498113
Date de parution :
08/04/2026
Résumé : 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.
Disponible, expédié sous 2 à 6 jours
35.00 €