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

Name: Fish and Shellfish: Recipes and Techniques from the Ferrandi School of Culinary Arts
Brand: Flammarion-Pere Castor
SKU: 9782080498113
Price: 2770.0 INR
Availability: InStock

by Ferrandi Paris

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ISBN13: 9782080498113
Binding: Hardcover
Subject: N/A
Publisher: Flammarion-Pere Castor
Publisher Imprint: Flammarion-Pere Castor
Publication Date: May 1, 2026
Pages: 304
Original Price: GBP 30.0
Language: English
Edition: N/A
Item Weight: 1538 grams
BISAC Subject(s): Specific Ingredients / Fish & Seafood

About The Book

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.

About The Author

The Ferrandi School of Culinary Arts in Paris has trained some of the world's most skilled professional chefs since 1920. Internationally renowned for excellence, Ferrandi offers courses of all levels to students from France and abroad, including master classes taught by some of the world's most celebrated Michelin-starred chefs. Previous titles include French Pâtisserie (Flammarion, 2017), with 200,000 copies sold worldwide.

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