FISH, cooking fish from Marseille to Tokyo - Sylvain Roucayrol
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Sylvain Roucayrol
Éditions du Chêne
Details
Barcelona, Lisbon, Marseille, Naples, San Francisco and Tokyo: six port cities and their culinary identities decoded.
Chef Sylvain Roucayrol and Delaney Inamine share 60 recipes and just as many addresses in this book, showcasing the best places to live and eat "by the seas of the world." This gastronomic travel guide offers everything you need to know about sea urchins, bottarga, cod, and Dungeness crab. Sylvain Roucayrol and Delaney Inamine invite us to discover incredible spots in Barcelona, Lisbon, Marseille, Naples, San Francisco, and Tokyo. They share simple yet delicious recipes that highlight seafood while respecting the seasons: tarama with peperoncino oil, crab with yuzu mayonnaise, udon noodles with clams and broth, red prawns...
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