Description du livre
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.