Larousse Gastronomique – Fish & Seafood
This is 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. It features quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles
Mousseline, and Grilled Shad with Sorrel. Since its original publication in 1938,”Larousse Gastronomique” has withstood the test of time and trend to remain the world’s most authoritative culinary reference book.