Fish and seafood

Collection of recipes of the best masters of culinary art working in Moscow restaurants, opens a series of gastronomic albums under the general name of "recipes of the best chefs". The first release is devoted to fish and seafood. Excellent photos of Boris Bendikov accompany each of the published recipes. Also, all stages of the work of the chef above the dish are also illustrated.
The publisher supplemented with detailed descriptions of the inhabitants of rivers, lakes, seas and oceans, most common in the menu of restaurants and on store shelves, they are accompanied by drawings made from ancient engraving.
The richest traditions of the Russian fish table are not forgotten. This book describes the most popular types of fish, originally mined in Russia and the basis of pre-revolutionary Russian cuisine. However, to this day, most of these fish in sufficient dwells in Russian reservoirs.
In a separate section, a fashionable Japanese fish kitchen is highlighted. The reader will find here a description and methods of preparing a variety of types of sushi and various fish dishes.
The book completes the gastronomic dictionary, which includes about two hundred culinary terms encountered in recipes and culinary descriptions of fish