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

FERRANDI Paris

ISBN 10: 2080498118 / ISBN 13: 9782080498113

Published by Flammarion, 2026

About this Item

Seller Inventory # I-9782080498113

Bibliographic Details

• Title: Fish and Shellfish: Recipes and Techniques from the Ferrandi School of Culinary Arts
• Publisher: Flammarion
• Publication Date: 2026
• Language: English
• ISBN 10: 2080498118
• ISBN 13: 9782080498113
• Binding: Hardcover
• Condition: New

About this title

Synopsis

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 Pātisserie (Flammarion, 2017), with 200,000 copies sold worldwide.