by Jean-Claude Goumard, Hervé Amiard · Editions du Chêne · tapa dura · ISBN 9782851088703
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«Poissons, coquillages et crustacés» is the cookbook by Jean-Claude Goumard and Hervé Amiard (Editions du Chêne, hardback, 167 pp., in French).
The volume reviews the history and dietary qualities of seafood and brings together nearly eighty recipes from the Goumard-Prunier restaurant. Throughout its pages, Jean-Claude Goumard presents fish and shellfish such as red mullet, salmon, clam, razor clam, lobster and brown crab, with photographs by Hervé Amiard.
For fans of fish and seafood cooking looking for a French recipe book with photographs of products and dishes.
