Pêche, traitement, qualité, étiquetage et emballage, stockage, conservation, préparation culinaire, tous les éléments techniques sont ici exposés.

Part autobiography, part culinary history, Steal the Menu is former New York Times food editor Raymond Sokolov’s account of four decades of eating. From his p

The Multilingual Dictionary of Fish and Fish Products is a world standard guide to the names of fish and fish products traded internationally. This fifth editio