FISH COCINAR PESCADO DE MARSELLA A TOKYO BOOK (SPANISH)

FISH. Cocinar pescado de Marsella a Tokyo compiles 70 recipes and just as many places of interest to live and eat on the shores of the world. From Marseilles to Tokyo, through San Francisco, Naples, Lisbon and Barcelona, Sylvain Roucayrol offers creative and personal cuisine, inspired by the sea and local, fresh and seasonal products, with the visual universe by Delaney Inamine.