A practical reference to 500 timeless fish and seafood dishes, complemented by more than 150 recipes for basicsincluding sauces, dressings, glazes, condiments, stocks and more.Quintessential fish and seafood dishes, includingLobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled Shad with Sorrel. Since its originalpublication in 1938, the Larousse collection has withstood the test of time and trend to remain the world's mostauthoritative culinary reference book.
|Book:||Larousse Fish & Seafood|
|Author:||Octopus Publishing Group|
|Publisher:||Octopus Publishing Group|
|Number of Pages:||344|
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