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There is a non trivial amount of Fish, everything from trout roe, to eel, langoustine, monkfish, kinmedai, Hiramasa, amberjack, king crab, crayfish, lobster, scallop. A lot of cool techniques, imo it's the kind of book you take part of to play around with, sauces, broths techniques. At least that is how I approach it.
There is a non trivial amount of Fish, everything from trout roe, to eel, langoustine, monkfish, kinmedai, Hiramasa, amberjack, king crab, crayfish, lobster, scallop. A lot of cool techniques, imo it's the kind of book you take part of to play around with, sauces, broths techniques. At least that is how I approach it.
