This book is not a simple collection of recipes, but the story of a passion, of love at first sight for octopus. Immerse yourself in ancient legends and in the highest literature to understand why the octopus has scared and fascinated sailors, adventurers and fishermen, while discovering at the same time the thousand ways in which this cephalopod is prepared in different countries: from the Japanese-style octopus cooked in sake to the Bahian octopus moqueca tea, passing through octopus in wine and octopus and meat balls; not to mention the classics such as Galician-style octopus or Greek octopus in vinegar.

Jean-Paul Montanay turned to the best chefs who share "polp-addiction" with ......
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