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portada Fish and Shellfish: Recipes and Techniques from the Ferrandi School of Culinary Arts
Type
Physical Book
Publisher
Author
Year
2026
Language
English
Pages
304
Format
Hardcover
Dimensions
27.94 x 21.082 cm
ISBN13
9782080498113

Fish and Shellfish: Recipes and Techniques from the Ferrandi School of Culinary Arts

Ferrandi Paris (Author) · Rizzoli · Hardcover

Fish and Shellfish: Recipes and Techniques from the Ferrandi School of Culinary Arts - FERRANDI Paris

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Synopsis "Fish and Shellfish: Recipes and Techniques from the Ferrandi School of Culinary Arts"

Dazzle your dinner guests with a stunning range of delicious fish and seafood dishes by following step-by-step techniques and recipes from the culinary experts at Ferrandi Paris.

Ferrandi Paris guides chefs of every level through an extensive course in the preparation and cooking of all types of fish and seafood. From filleting and preparing stocks to poaching, grilling, and roasting, this cookbook serves as an indispensable guide to mastering the essential techniques for preparing delectable restaurant-quality dishes in your own home. After mastering techniques through step-by-step illustrated instructions, you’ll be confident to serve everything from lobster bisque, grilled tuna, and shrimp scampi to a traditional seafood paella.

Written by Ferrandi’s experienced teaching team of master chefs, this fully illustrated cookbook offers clear, expert guidance through forty-five key techniques and seventy recipes. Adapted for the home cook, practical information is presented in tables, diagrams, and sidebars for easy reference. Whether you’re a home chef or an experienced professional, this comprehensive volume provides everything you need to perfect the art of preparing and cooking fish and seafood.

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The book is written in English.

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The binding of this edition is Hardcover.

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