Carte Fish and Shellfish FERRANDI PARIS FERRANDI

Fish and Shellfish

Recipes and Techniques from the Ferrandi School of Culinary Arts

Limbă: engleză
Legare: Copertă tare
Disponibilitate: În depozitul extern
Expediem în 6-10 zile
152.33 lei
This complete cooking course provides FERRANDI Paris's expertise for preparing all types of fish, sh...

Informații despre carte

Limbă
engleză
Legare
Carte - Copertă tare
Publicat
2026
Pagini
304
EAN
9782080498113
Enbook ID
49240751
Greutate
566
Dimensiuni
210 x 280

Descriere completă

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.

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