Pulpo

Pulpo.

This book is more than just a collection of recipes. It's the story of a passion for octopus, of love at first sight. In it, you'll dive into ancient legends and literature to understand why octopus, in the past, both frightened and fascinated sailors, adventurers and fishermen the world over; and you'll also discover how this cephalopod is cooked in different parts of the world: from Japanese-style octopus cooked in sake and tea to Bahian octopus moqueca, by way of octopus in wine or octopus meatballs, not forgetting the great classics such as Galician-style octopus or Greek octopus in vinegar.

Jean-Pierre Montanay has surrounded himself with the best chefs who share his «octopus addiction» and here he offers us 75 recipes to elevate octopus and its cousins, squid and cuttlefish.