by Jean-Claude Goumard · Editions du Chêne · tapa blanda · ISBN 9782842775315
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«Poissons, coquillages et crustacés» is Jean-Claude Goumard's cookbook, published by Editions du Chêne in paperback (168 pages, in French).
A journey through marine gastronomy combining history and recipes: Jean-Claude Goumard recounts the origins of fish such as red mullet and salmon and of shellfish such as clam, razor clam and lobster, and turns them into nearly eighty dishes from the Goumard-Prunier restaurant.
Published in 2004 by Editions du Chêne; photographs by Hervé Amiard and styling by Laurence Mouton.
For fans of seafood cooking and French recipe books with photographs.
