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

$105 · Offered by Kitchen Arts & Letters

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.

• Binding: Hardcover

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