Fish and Shellfish: Recipes and Techniques from the Ferrandi School of Culinary Arts
Shipping calculated at checkout
This technique-driven volume from the Ferrandi school in Paris focuses on the preparation and cooking of the most commonly consumed seafood, combining foundational instruction with restaurant-oriented recipes. As with the school’s previous books on pastry, bread, vegetables, and charcuterie, the emphasis is placed on method, precision, and classical culinary training.
The book begins with the fundamentals of seafood selection and handling before moving into core techniques: cleaning and breaking down whole fish, preparing shellfish and crustaceans, filleting, stock-making, and a range of cooking methods from poaching to papillote. Nearly fifty techniques are demonstrated through detailed photographic sequences illustrating more than 250 step-by-step gestures.
Recipes are organized by category: round fish, flat fish, cephalopods, and shellfish, allowing readers to apply the technical instruction in a practical context. A substantial reference for serious home cooks and culinary students alike.
Hardcover. In English, despite the fact that some sample photos show French text. Color photographs throughout.
Published on May 5, 2026
