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fruit and its possibilities (from the classic tutti-frutti to nitrogen)
chef at the Pavillon d'Armenonville restaurant in the Bois de Boulogne
and filleting Russian fish
from photographs of 15 chefs
Shrimp: A Global History (Yvette Florio Lane) Salt fruit and its possibilities (fromTHE EDIBLE SERIES The small but mighty shrimp has lured diners to the table for centuries. Whether served as the featured protein in a main dish or as a savory flavor in snacks, shrimp are the worlds most popular seafood. These primordial looking creatures spend their short lives out of sight, deep on the ocean floor, yet they have inspired an immense passion in cultures across the world. In this lively and entertaining book, Yvette Florio Lane
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