Fish and Shellfish. Recipes and Techniques from the Ferrandi School of Culinary Arts
This complete cooking course provides FERRANDI Paris's expertise for preparing all types of fish, shellfish, and cephalopods, allowing home cooks and confirmed chefs to:
o Acquire essential kitchen skills for 47 culinary techniques-including how to scale sea bass or sole; bone fish fillets; shuck scallops and oysters; prepare squid and cuttlefish; cook lobster or crab in a court bouillon; and braise monkfish tails-explained in more than 350 step-by-step instructions.
o Delight guests with 73 delicious recipes for French classics, traditional dishes from around the world, and innovative creations: Hake Ceviche with Pickled Berries and Buckwheat Tuiles; Seafood Pâté en Croûte; Albacore Tuna Burger with Socca Fries; Cajun-Marinated Swordfish with Corn; Sole Meunière Grenobloise with Creamy Polenta; Lobster Bisque; Poached Langoustines with Thai Broth; and more.
Comprehensive technical and gourmet savoir faire from an exceptional, century-old culinary school.
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o Acquire essential kitchen skills for 47 culinary techniques-including how to scale sea bass or sole; bone fish fillets; shuck scallops and oysters; prepare squid and cuttlefish; cook lobster or crab in a court bouillon; and braise monkfish tails-explained in more than 350 step-by-step instructions.
o Delight guests with 73 delicious recipes for French classics, traditional dishes from around the world, and innovative creations: Hake Ceviche with Pickled Berries and Buckwheat Tuiles; Seafood Pâté en Croûte; Albacore Tuna Burger with Socca Fries; Cajun-Marinated Swordfish with Corn; Sole Meunière Grenobloise with Creamy Polenta; Lobster Bisque; Poached Langoustines with Thai Broth; and more.
Comprehensive technical and gourmet savoir faire from an exceptional, century-old culinary school.
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