Label
All
0
Clear all filters

General Information About Shellfish

Les Coquillages

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
One of the most intriguing culinary questions remains “who first had the courage to dine on the hard-shelled and somewhat vicious-looking creatures of the sea?” The answer is probably quite simple — someone who was extremely hungry! Whoever it was, we do know that diets that included shellfish have been with us for centuries. Throughout the development of civilization, shellfish have offered a significant source of nutrition.

The French are particularly adept at preparing shellfish. Paris is known for its assiette de fruits de mer, a fabulous tiered presentation of both raw and cooked seafood. The south of France offers the extraordinary fish stew bouillabaisse, and Marseilles is famous for its soupe de poisson de Marseilles.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title