Fish Concinar Pescado de Marsella a Tokio

Chef Sylvain Roucayrol and Delaney Inamine share seventy recipes and just as many must-visit spots to experience and savor life by the sea around the world. MARSEILLE - SAN FRANCISCO - NAPLES - LISBON - BARCELONA - TOKYO Sylvain Roucayrol, chef at Marseille's Tuba Club, offers a creative and unique cuisine shaped by his travels, inspired by the sea, and rooted in fresh, seasonal local ingredients. Delaney Inamine, who created the photographs and illustrations for this book, is a California native working on architecture and design projects between Paris and Marseille.