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In this brilliantly comprehensive volume, Hugh Fearnley-Whittingstall and Nick Fisher guide the intrepid fish lover on the path towards proper fish appreciation and enjoyment. Much more than just a cookbook, this volume in three parts promotes a total understanding of British fish, from their natural habitats to what sauce they go best with to how to respect their seasonality, in keeping with the River Cottage ethos. The first part is dedicated to understanding fish - Hugh and Nick explain the ins and outs of procuring a good fish, discussing fish farming, aquaculture, sustainability and harvesting issues, how to buy and catch fish in an ethical way, and how to prepare it for the kitchen. Next they open up a whole world of fish cooking - pickling, salting, barbecuing, frying, potting, stewing and smoking and more are explained in depth, each technique followed by classic recipes from gravid lax to kedgeree, from sashimi to chip shop battered cod.Finally, Hugh and Nick present Britain's best fish by species, including haddock, ray, trout, sprat and mollusc, giving a portrait of each fish with notes on seasonality and ecology, as well as listing the relevant recipes from part 2 with alternatives. Beautifully illustrated and complete with advice on store cupboard essentials, fishing equipment and useful fish contacts, "The River Cottage Fish Book" is really the last book on fish that the adventurous fish lover will ever need.
Bloomsbury Publishing PLC (United Kingdom) | |
2007 | |
9780747588696 | |
Hardback - 608 Pages |
Average rating (1 review)
A comprehensive guide
MickyValentine | 19/01/2008 | See all MickyValentine's reviews (31) »
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