Eau Douce: Pêches & Recettes

This guide to cooking and capturing the freshwater fish and shellfish of France is the work of siblings. Marie-Victorine Manoa recently left her position as chef of the Paris bistro Aux Lyonnais to take over La Fontaine Gaillon; her brother Louis-Paul has been an avid fisher since their childhood on the banks of the Rhone.

In ten chapters covering everything from pike, carp, and catfish to trout, crayfish, and frogs, the Manoas show us how to acquire the delicacies in rivers, lakes, and ponds, as well as how to prepare them, starting with cleaning our catch.

All of the dishes are handsomely presented and range from rustic or simple dishes such as celery remoulade with crayfish to catfish beignets with grapeleaves and perche with cherry tomatoes and tomatoes.

Information on fishing is very detailed, including photos of suggested lures and diagrams illustrating how to cast to attract the desired fish.

Hardcover. Color photographs throughout. In French