Dimensions
153 x 212 x 28mm
A practical reference to 500 timeless fish and seafood dishes, complemented by more than 150 recipes for basics including sauces, dressings, glazes, condiments, stocks, and more. Quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled Shad with Sorrel. Since its original publication in 1938, the Larousse collection has withstood the test of time and trend to remain the world’s most authoritative culinary reference book. ’should be on every kitchen shelf for immediate reference’ Sir Terence Conran
