Dans ce livre complet sur la p che la ligne, Jean Cussac offre une tude d taill e des poissons, des filets et des techniques de p che. Ce livre est un must pour tous les amateurs de p che et les gastronomes. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations...