Larousse des poissons by Jacques Le Divellec.
Plus de 400 recettes sont réunies dans cet ouvrage : classqiues, régionales, étrangères.
?Les différents modes de cuisson sont abordés, les gestesde base pour préparer les poissons sont expliqués pas à pas. L'ouvrage présente les principales espèces de produits de la mer ainsi que la façon de préparer fumets, court-bouillon, sauces et farces.
Warning: French book.
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