Fish and seafood. Recipes for the best chef - cooks

A collection of recipes for the best masters of culinary art working in Moscow restaurants opens a series of gastronomic albums under the general name “Recipes of the best chefs”. The first release is dedicated to fish and seafood. Excellent photos of Boris Bendikov accompany each of the published recipes. All the stages of the chef work on the dish are also illustrated.

the publisher complemented the book with detailed descriptions of the inhabitants of rivers, lakes, seas and oceans, most commonly found in the restaurant menu and on store shelves, they are accompanied by drawings made from Ancient engravings.

The richest traditions of the Russian fish table are not forgotten. This book describes the most popular species of fish, originally obtained in Russia and formed the basis of pre -revolutionary Russian cuisine. However, to this day, most of these fish are in abundance in Russian reservoirs.

The Japanese fish cuisine fashionable today is highlighted in a separate section. The reader will find a description and methods of preparing a variety of souches and various fish dishes.

“Recipes of the best chefs of Moscow” completes a gastronomic dictionary, which includes about two hundred culinary terms found in recipes and culinary descriptions of fish. Colorful albums dedicated to meat dishes, as well as salads, soups and desserts.