tapa blanda · ISBN 9788495939609
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«Pescados y mariscos», by Jeni Wright and Eric Treuille, Le Cordon Bleu culinary guide (Blume, paperback, 48 pp.)
The book brings together the secrets of basic culinary techniques for fish and seafood: choosing, cooking, preparing, smoking, salting and marinating them, with illustrated step-by-step explanations. It also includes practical advice, recipes from professional chefs and suggestions for presenting dishes attractively.
It is part of the Le Cordon Bleu culinary techniques series. Spanish-language edition published in 2002.
Aimed at cooking enthusiasts and professionals who want to refine their knowledge of preparing fish and seafood.
