---
title: "FISH & SHELLFISH"
description: "Subtitle: RECIPES AND TECHNIQUES FROM THE FERRANDI SCHOOL OF CULINARY ARTSAuthor: Aa.Vv.Publisher: Editions Flammarion"
featured_image: https://libreriadelmare.it/wp-content/uploads/fish-and-shellfish-recipes-and-techniques-from-the-ferrandi-school-of-culinary-arts-flammarion.jpg
date: 2026-08-01
modified: 2026-09-19
author: Libreria del Mare
url: https://libreriadelmare.it/en/shop/fish-shellfish-aa-vv-9782080498113/
---

# FISH & SHELLFISH

![FISH & SHELLFISH](https://libreriadelmare.it/wp-content/uploads/fish-and-shellfish-recipes-and-techniques-from-the-ferrandi-school-of-culinary-arts-flammarion.jpg)

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:

- 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.

- 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.

Edition: 2026