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

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, Fish and Shellfish is fully illustrated and 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.