Le Grand Livre de La Mer: Poissons, Crustacé, Céphalopodes, Algues et Plantes

From Alain Ducasse Editions comes an attractive, 272-page guide to preparing food from the ocean, compiled with the expertise of three chefs and an award-winning fishmonger.

Nearly every dish is accompanied by a full-page presentation photo and, following a section on technique, recipes are arranged into chapters on fish, crustaceans, cephalopods (squid and octopus), shellfish, and marine plants.

Each recipe is attributed to one of the chefs and a restaurant: Corre’s come from Hostellerie de la Pointe Saint-Mathieu on the coast of Brittany; Lemarie’s from the Japanese-influenced Ima et Imayoko in Rennes, also in Brittany; and Pillon’s come from Le Louis XV in Monaco on the Mediterranean.

The result is a sophisticated and wide ranging array of dishes. For example:

• Monkfish marinated in miso and sake, served with cauliflower and lime zest

• Red mullet with almonds and cherries

• Langoustine tales with carrot and lemon confit

• Octopus moussaka

Handsome and inspiring.

Hardcover. Color photographs throughout. In French.