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French Seafood Techniques

post #1 of 9
Thread Starter 

Hello all! I have been studying seafood intensely lately and I am looking to extend my knowledge of cooking seafood using classic French recipes and techniques. I was hoping someone could send me in the right direction for books, chefs and/or recipes. I've done a lot of research online, but I am sure some of you have a few gems of information that would help me out.

Thank you! :)

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #2 of 9

I think it was back in '83-84, I received for Christmas "Classics from a French Kitchen". It had some very solid recipes and I think I saw it available from Amazon. Then there's Julia Child's Mastering the Art of French Cooking and The Escoffier Cookbook.

post #3 of 9

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 9

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 9
Thread Starter 
Quote:
Originally Posted by cheflayne View Post
 


How could I forget this?! Thank you! My amazon list is growing by the minute. Thank you all and if anyone has any other books or websites to check out I would really appreciate it.

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #6 of 9

Jasper White is a master of seafood. I wouldn't characterize his dishes as particularly French though. He's written some books and has been a guest chef on countless cooking shows. Check youtube probably. 

 

As far as a total cuisine approach to seafood, I think the Chinese are probably my favorite.  Simple approaches, respectful of the ingredient as well as a variety likely unequaled anywhere else with so many salted and dried varieties as well. 

 

For example, a steamed whole fish with fantastic flavor you really must try:

http://www.steamykitchen.com/132-chinese-steamed-fish.html

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #7 of 9

My humble opinion it's Eric Rippert for any kind of fish

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 9

Ripert, indeed. The only other person I can think of currently on the planet who can cook fish at the same level as Ripert  is Morimoto, but he's not French.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #9 of 9

Hello Lucas, been a while since we spoke! I just ordered these two books from Amazon France and it's all your fault! Maybe you're interested as well but they are in French.

Hope your girlfriend speaks French? I didn't know either there was a Larousse on fish. I'm not sure if it's translated in english. I just read that a brandnew french edition is planned to appear in september.

 

The second book I ordered is much more an art book on cooking fish Japanese style. You can scroll through a few pages on Amazon...

 

http://www.amazon.fr/Le-Larousse-poissons-coquillages-crustac%C3%A9s/dp/2035852129/ref=sr_1_2?ie=UTF8&qid=1405085084&sr=8-2&keywords=larousse+de+poissons

Le Larousse des poissons, coquillages et crustacés - Jacques Le Divellec

 

http://www.amazon.fr/Poissons-Chihiro-Masui/dp/2723464199/ref=pd_rhf_se_p_img_2

Poissons un art du Japon - Chihiro Masui

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