Big culinary book. Fish and seafood

The series of "large (great) culinary books" Alena Ducass - Grand Livre de Cuisine ("Grand Livre de Cuisin") - changed the world of gastronomic literature and brought it to the highest level. These books received the main prize - a place in the Hall of Glory - the most prestigious contest of culinary books Gourmand World Cookbook Awards.
For many chefs and confectioners of the world, they have become a kind of textbook of higher culinary skill.
The third book of this series is dedicated to the favorite products of Alena Ducass. You will find here the names of almost all the main types of fish, seafood and amphibians, which are traditionally found in the restaurant menu.
A feature of the books of Alena Ducassa from this series are extraordinary taste combinations from the products familiar to all and the "Michelin" presentation, the secrets of which are described after each recipe