Octopus

This book is more than just a collection of recipes. It’s the story of a passion, of love at first sight for the octopus. x In this book, delve into ancient legends and literature to understand why the octopus has, in the past, so frightened and fascinated sailors, adventurers and fishermen from all over the world; also discover how this cephalopod is cooked throughout the world: from Japanese octopus cooked in sake and tea to Bahian octopus moqueca, octopus in wine, octopus meatballs without forgetting the great classics such as octopus a la gallega or Greek octopus in vinegar. x Jean-Pierre Montanay has surrounded himself with the best chefs who share his "octopus addiction" and offers us here 110 recipes, including 10 new for this volume, in order to enhance the octopus and its cousins squid and cuttlefish.