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Fish and Shellfish: Recipes and Techniques from the Ferrandi School of Culinary Arts
FERRANDI PARIS
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Summary
Accompagnées de cinquante techniques afin de maîtriser la préparation, la découpe et la cuisson des produits de la mer, 70 recettes à base de poissons et de crustacés : gravlax de truite à la betterave, quenelles de brochet, calamars frits, entre autres.
Details
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Price:
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$55.00
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Category:
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Author:
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FERRANDI PARIS
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Title:
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Fish and Shellfish: Recipes and Techniques from the Ferrandi School of Culinary Arts
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Release date:
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07 April 2026
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Editor:
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RIZZOLI USA
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Pages:
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304
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Subject:
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CUISINE-POISSON-CRUSTACES
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ISBN:
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9782080498113 (2080498118)
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Renaud-Bray Reference:
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21929493
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Item nb:
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4520412
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Fish and Shellfish: Recipes and Techniques from the Ferrandi School of Culinary Arts
,
FERRANDI PARIS
©
RIZZOLI USA
2026
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