El gran libro de la cocina de mariscos y pescados.

Format:

Book

Author/Creator:

Allard, Vincent.

Language:

Spanish

Subjects (All):

Cooking (Fish).

Seafood.

Physical Description:

1 online resource (91 pages)

Edition:

1st ed.

Place of Publication:

New York : Parkstone International, 2020.

Summary:

This book, authored by Vincent Allard, serves as a comprehensive guide to cooking with seafood and fish. It aims to inspire readers by offering a wide array of recipes that range from simple to sophisticated, highlighting the versatility and creativity involved in seafood cuisine. The author emphasizes the importance of freshness and quality in ingredients, encouraging readers to explore markets and make informed choices. The book is enriched with practical advice on buying and storing seafood, as well as various cooking techniques. It is intended for cooking enthusiasts and those eager to expand their culinary repertoire, fostering a deeper appreciation for seafood as a key component of cultural gastronomy. Generated by AI.

Contents:

PRÓLOGO

INTRODUCCIÓN

SABER COMPRAR Y CONSERVAR

OPERACIONES PRELIMINARES

TÉCNICAS DE COCCIÓN

DESDE EL PUNTO DE VISTA DIETÉTICO

GLOSARIO

LAS RECETAS BÁSICAS

RECETARIO

ÍNDICE DE RECETAS Generated by AI.

Notes:

Description based on publisher supplied metadata and other sources.

Part of the metadata in this record was created by AI, based on the text of the resource.

ISBN:

9781646999026

1646999029

OCLC:

1153818560