Cookery / food by ingredient: fish and seafood Books

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Book SynopsisWINNER OF TWO JAMES BEARD AWARDS IN 2020 Restaurant and Professional and the prestigious BOOK OF THE YEAR WINNER OF THE 2019 ANDRÉ SIMON FOOD AWARD Winner of The Australian Book Industry Association's Illustrated Book of the Year in 2020 Shortlisted as debut cookbook of the year in the 2020 Fortnum & Mason food & drink awards Longlisted as Booksellers choice in the adult non-fiction category by the Australian Booksellers Association A mind-blowing masterpiece from one of the most impressive chefs of a generation. – Jamie Oliver My cookbook of the year. – Yotam Ottolenghi, The Guardian Josh Niland is a genius – Nigella Lawson In The Whole Fish Cookbook, groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can and should be treated with exactly the same nose-to-tail reverence as meat. It features more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - The Perfect Fish and Chips. Many of us would like to eat more fish but worry about the environmental impact and often end up cooking the same old salmon fillet on repeat. The Whole Fish Cookbook will soon have you embracing new types and will change the way you buy, cook and eat fish. There is so much more to a fish than just the fillet, and it is indeed true what they say about there being more than just a handful of fish in the sea. Trade Review'My cookbook of the year.' – Yotam Ottolenghi, chef and author 'A mind-blowing masterpiece from one of the most impressive chefs of a generation.' – Jamie Oliver, chef and author 'There’s no other chef in the world that I would rather have scale me with his knife, dry-age me, roast me, glaze me, rest me, slice me, serve me than this powerful spirit! Thank you Josh for paying attention and caring the way you do! You are a shining light!' – Matty Matheson, chef and author 'Here’s one of those rare books that teaches you the basics. An inspiring read, and something to return to again and again — these pages are sure to be worn down quick.' – Rene Redzepi, chef and author 'If you love cooking fish, this book will be a revelation. You'll learn about dry-ageing to concentrate flavour and using every part but the bubble from the fish's mouth!' – Rick Stein, chef and author 'Well that was a smack around the head! This book is a game changer! Josh has basically taken all the old ways of fish prep and cookery and thrown the bad ones out the window then turned what remains on its head. This book is such an eye opener for me personally and at the same time makes so much sense when Josh explains how he thinks about the world of seafood. This is a very, very special book and in many years to come, I will look back at this moment in time and say to myself, "Remember that time when Josh from Saint Peter brought that book out and we all had to rethink the way we prepared and cooked fish and seafood forever?" Thanks Josh and to all the team at Saint Peter for sharing this knowledge with us! – Nathan Outlaw, chef and author 'Equal parts comprehensive technical manual and a giant porthole into creativity, chef Niland's honest and pure approach to all things fish is inspiring. The Whole Fish Cookbook beautifully articulates the entire animal approach while methodically opening the reader's mind to how responsibility and innovation coexist.' – Grant Achatz, chef and author 'Josh Niland is a genius.' – Nigella Lawson, author 'To desire simplicity is a very complex exercise. Josh Niland is an inspiration to our profession. In The Whole Fish Cookbook he offers us a wealth of enjoyment and enthusiasm. In a compelling way, he shows us that with time and patience you can discover the real depth of flavour.' – Bo Bech, chef and author 'I have followed Josh for such a long time and adore him and his use of every part of a fish – what a trailblazer he is … this book is for home cooks as much as chefs and I applaud it.' – Maggie Beer, author 'Josh Niland's uncompromising discipline combined with his unique scale-to-tail, sustainable seafood philosophy has led to a revolution in the way we think, feel, prepare and eat seafood.' – Kylie Kwong, chef and author 'I have been racking my brain trying to think of an American restaurant that comes close to the inventiveness and deep consideration that seafood is afforded at Saint Peter, to no avail ... Saint Peter is proof that when it comes to the modern dedicated seafood restaurant, Australia does it best.' – Besha Rodell, The New York Times 'Josh Niland can coax deliciousness from fish eyeballs, swim bladders and even fish blood with confidence and elegance ... his endeavours, sometimes hauntingly visceral, other times plainly cheeky, [are] always beautiful and restrained. His approach is going to change the way the world thinks about cooking and eating seafood.' – Melanie Hansche, Food & Wine 'This is a book anyone who cares about the future sustainability of our food sources and loves fish has to own.' – Sudi Pigott, The Spectator 'I have been waiting for a book like this: a primer that breaks down the elements of fish cookery. Many of us wish we ate more fish, yet we strangely don't tend to cook it much. Niland, a young Australian chef, demystifies fish, from knowing when it is fresh, to butterflying a sardine. This is a cheffy volume, featuring extraordinary creations such as black fish pudding or a coral trout tail glazed to taste like a Christmas ham. What excited me most were the simple, methodical tips on techniques such as poaching or how to get a really crisp skin on a pan-cooked fillet (weight it down slightly).' – Bee Wilson, The Sunday Times 'This book has gained an underground following among cooks, professional and amateur. The idea is simple, that we should honour fish with the same care and attention that we do meat and "butcher" them accordingly. The results may well change western cooking.' – Tim Hayward, The Financial Times 'Will this become as influential as Nose to Tail Eating? The Australian chef Josh Niland takes the rule of wasting no part of the animal and applies it to fish. It's not a book for casual cooks – not all of us are ready for cod liver and parsley on toast or fish fat caramel slice – but there are recipes and techniques that will benefit fish lovers.' – Tony Turnbull, The Times I have followed Josh for such a long time and adore him and his use of every part of a fish – what a trailblazer he is … this book is for home cooks as much as chefs and I applaud it. * Maggie Beer *With The Whole Fish Cookbook, Josh Niland has revolutionised the way we think about, and treat, fish. Nose to tail cooking, when it comes to animals, has been commonplace since humans started eating meat. So why has it taken so long for us to treat fish in the same way? In this eye-opening book, Niland teaches us not only how to cure and preserve fish, just as we do meat (think moonfish belly bacon and swordfish prosciutto), but also explains how he uses every little bit of every fish in his pioneering restaurant and fish butchery in Sydney. From the eyeballs and swim bladders (which he makes crisps out of), throats (which he deep fries), sperm sacks (which he treats like sweetbreads), blood (which he turns into blood pudding), bones (which he pulverises to enhance stocks) to all the remaining scraps (which he turns into grams). Niland has cleverly devised uses for parts that are usually thrown away without a second thought, inspiring not only chefs, but also fishing industries around the world. * Yotam Ottolenghi, The Guardian *'John Lewis may have recently stopped selling fish kettles due to lack of demand, but don't let that be a deterrent. Seafood chef Josh Niland believes we should treat piscine cuisine with the same nose-to-tail reverence as meat.' * The Herald, Scotland *'This book has gained an underground following among cooks, professional and amateur. The idea is simple, that we should honour fish with the same care and attention that we do meat and "butcher" them accordingly. The results may well change western cooking.' * Tim Hayward, The Financial Times *'I have been waiting for a book like this: a primer that breaks down the elements of fish cookery. Many of us wish we ate more fish, yet we strangely don't tend to cook it much. Niland, a young Australian chef, demystifies fish, from knowing when it is fresh, to butterflying a sardine. This is a cheffy volume, featuring extraordinary creations such as black fish pudding or a coral trout tail glazed to taste like a Christmas ham. What excited me most were the simple, methodical tips on techniques such as poaching or how to get a really crisp skin on a pan-cooked fillet (weight it down slightly).' * Bee Wilson, The Sunday Times *'Will this become as influential as Nose to Tail Eating? The Australian chef Josh Niland takes the rule of wasting no part of the animal and applies it to fish. It's not a book for casual cooks – not all of us are ready for cod liver and parsley on toast or fish fat caramel slice – but there are recipes and techniques that will benefit fish lovers.' * Tony Turnbull, The Times *'This is a book anyone who cares about the future sustainability of our food sources and loves fish has to own.' * Sudi Pigott, The Spectator *

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Book SynopsisJames Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art of Fish Butchery, with expert techniques and groundbreaking recipes that are an urgent call for action on culinary sustainability. Josh’s multi award-winning debut The Whole Fish Cookbook created a new blueprint for fish cookery, while its bestselling sequel Take One Fish unpacked 15 different species to reveal their true gastronomic potential. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen. Presented in three stunning sections – Catch, Cut and Craft – it’s both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish. Featuring detailed instructions on how to prepare fish – from reverse butterfly to double saddle – as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo, Fish Butchery will disrupt, challenge and inspire the next generation. Trade Review"The book is a treasure trove of practical knowledge, and it's also a visual delight. With fun drawings and stunning photographs adorning its pages, 'Fish Butchery' is as engaging to read as it is enlightening." -- Dani Zoeller * Tasting Table *

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Book SynopsisBritain exports nearly 80% of our seafood. We are stuck on eating cod, prawns, salmon and tinned tuna, most of it imported! This illustrated fish cookery book aims to kickstart the nation into buying and cooking our wide range of sustainable, delicious, overlooked seafood. With top Billingsgate fish chef CJ Jackson and photographer Steve Lee.

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Book SynopsisWinner of 2021 National Geographic Traveller Reader Award for 'Best Food & Travel Book' Shortlisted for the Guild of Food Writers First Book and Single Subject Book Awards 2021 Gourmand Cookbook Award Winner 2020 In 2016 two locals, frustrated at the lack of opportunities to eat the seafood landed in Ullapool, started a seafood shack on the harbour of the North West Highlands town. Serving up whatever their fishermen friends brought them every day, Kirsty Scobie and Fenella Renwick’s crowd funded project was an instant success and a new book, to be published in November, brings this to life. In their first book, Kirsty and Fenella tell the story of Ullapool’s Seafood Shack and bring together the recipes for the fresh, vibrant, ballsy dishes that have made The Seafood Shack such a Scottish treasure: from their famed Haddock & Pesto Wrap and the super-luxe Lobster Mac & Cheese to incredible super-local delicacies like Spiney Popcorn. The Seafood Shack was born out of a conversation between Kirsty and Fenella out at sea with their fishermen partners. Ullapool has around twelve local boats fishing in the clear, icy waters of The Minch: five prawn trawlers and seven inshore creel boats, with a further two crabbing boats coming in each week and ten or so white fish boats landing regularly. The vast majority of this huge variety of seafood landing daily was then transferred straight onto the back of a lorry, making it difficult to source it locally. Eager to keep a little fresh seafood for their hometown, Kirsty and Fenella opened up The Seafood Shack. The shack swiftly went onto win recognition, winning the BBC Food & Farming Award for Best Street food or Takeaway in 2017 and hosting visits from the likes of Mary Berry and Albert Roux. Kirsty says: “Many tonnes of seafood are caught in our Scottish seas and then transported straight out of Ullapool. We wanted to play a part in keeping some of our seafood local and so the Seafood Shack was born. What we really love now is being behind the hatches, cooking away and chatting to our customers as they devour a haddock wrap or peel open some fresh buttery langoustines. The book tells this story and shares our approach. What makes the Shack so wonderful to us is its relaxed feel and we don’t have to be stuck in a kitchen behind closed doors, we can be involved in every aspect. The food we cook is simple, quick but most importantly fresh and delicious.” Punctuated by the voices of local fishermen, the book celebrates the fishing industry that has been the beating heart of Ullapool’s village life for 230 years. With both Fenella and Kirsty’s partners actively involved in fishing, The Seafood Shack also reflects the debate around sustainable fishing. Fenella says: “The people behind our seafood are a huge part of our story: from Josh’s langoustines and lobsters, Gary’s hand-dived scallops and Stephen’s white fish to the team at our local smokehouse or Joe our oyster producer. These amazing people have been a massive part of our success: at the end of the day we’re not amazing chefs, we’re just two girls who love to cook and having such fantastic and fresh produce is what makes the Shack work.” The Seafood Shack provides over 80 down to earth recipes and tips for cooking white fish, smoked fish and shellfish. Kirsty and Fenella’s work on the book was recognised when they were announced as winners of the Jane Grigson Trust Award for New Writers earlier this year.Trade ReviewThe Seafood Shack in the Scottish Highlands is serious about high quality and sustainable seafood. * The London Evening Standard *'A charming, soulful book, capturing the essence of eating locally and sustainably by bringing life to the fishing community of Ullapool' * Guild of Food Writers *

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Book SynopsisSHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022Selected for Jamie Oliver's Cookbook ClubForget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey – from elaborate to easy, small to large and – always – scale to tail. Josh’s multi award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that’s right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready. With flair, colour and bucket loads of flavour, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder. Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh’s mission – to get more people having fun with fish ingenuity every day. Trade Review'genuinely, deliciously inspiring.' - Luke Slattery, The Australian Financial ReviewNiland has revolutionised the way we think about fish * Financial Times How to Spend It *'genuinely, deliciously inspiring.' - Luke Slattery, The Australian Financial Review -- Luke Slattery * Australian Financial Review *

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Book SynopsisIrresistible feasts to share and remember with family and friends from the ocean, fields and clifftops of Cornwall.Simon Stallard set up The Hidden Hut to huge critical acclaim in 2011. An outdoor restaurant in Cornwall, tucked down on a remote sandy beach with no road access and completely off grid. He cooks up huge atmospheric open-air feasts for their diners throughout the year. In 2017, over 22,000 people applied for just 600 covers over their summer season, with tickets selling out within minutes of release each month, making it the hottest restaurant ticket in the UK. Simon's cooking techniques have become iconic in Cornwall from fire pits in the sand to wind-chime fish smokers and wood-fired rotisseries his feasts are influenced by the smouldering fires and field-to-fork Cornish produce that fill his outdoor beach kitchen.The Hidden Hut cookbook showcases inspiration for creating magical and memorable feasts. The recipes are adapted for the home cook and include delicious, achTrade Review“The Hidden Hut has becomes the hottest ticket in the country… now he has a recipe book full of Hidden Hut greatest hits. ‘The idea is you can create your own experience when your mates come round.’ It sounds like the Hidden Hut’s ethos: ‘Cook it and they will come’.” Tony Turnbull, The Saturday Times “Full of those meals with lots of lovely seafood and Cornish produce thrown in. A beautiful book packed with inspiration for summer cooking.” BBC Good Food Magazine “The scarlet crab beckons you in and the book doesn’t disappoint. The recipes sound delicious and will be gracing my table soon. The photography and design are gorgeous.” Delicious magazine “Tucked away in deepest Cornwall overlooking stunning Porthcurnick Beach is a tiny seaside café, The Hidden Hut. Tickets for its sunset ‘feasts’ sell out in hours. If you can’t make it there, pick up the new The Hidden Hut cookbook, featuring many of its best recipes, such as crab rarebit and salt-baked lamb” Sainsbury’s Magazine Praise for The Hidden Hut restaurant:“They have transformed it from a snack stand into one of the hottest destinations in the county, and quite possibly the country.” Xanthe Clay, The Telegraph “An unforgettable eating experience” Rick Stein “The spirit of this place is infectious… I honestly can’t think of anywhere I’d rather be on a warm summer’s night” Jack Stein, The Guardian “The food at The Hidden Hut is as stunning as the scenery” Ben Fogle “The best beach cafe in the country” Oliver Peyton “What Simon doesn’t know about open-fire cooking isn’t worth knowing” Laura Jackson “Maximum flavour and minimum fuss.” Waitrose Magazine “Evoke the flavours of Britain’s most laid back coastline with this collection of recipes designed to bring people together.” Food and Travel Magazine

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Book SynopsisRick Stein’s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. In this completely revised, updated and re-designed edition – including brand new recipes – of his classic Seafood, Rick offers comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick’s advice is illustrated with full-colour photographs for perfect results. Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses – from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein’s Fish and Shellfish is the essential companion for any fish-lover’s kitchen.

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Book SynopsisLow in fat and rich in protein, minerals and vitamins, fish and shellfish make a magnificent contribution to good health. This collection of 500 classic and contemporary dishes makes the perfect cookbook for any occasion.

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Book SynopsisThis fabulous visual encyclopedia will guide you through the complexities of handling and preparing all kinds of fish and shellfish, from well-known varieties such as salmon and cod to unusual shellfish and exotic fish. Detailed directory entries include a description and fascinating facts about each seafood, advice on how to choose it at its best, and preparation and cooking methods. Then follows 100 enticing recipes with illustrated step-by-step instructions. Dishes include Salmon Fish Cakes, Oysters Rockefeller, Lobster Thermidor, Scallops with Samphire and Lime, Thai-inspired Piquant Prawn Salad, and Roast Cod with Pancetta and Butter Beans.

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Book SynopsisFor the Love of the Sea II is a compilation by award-winning author Jenny Jefferies that celebrates Britain's cornucopian coastline through the people, produce and practices that define it. Discover the stories and recipes of 40 contributors, from fishmongers to foragers and basket weavers to marine scientists, or find your next destination restaurant to sample freshly caught seafood all over the UK. Home cooks will love the variety of delicious dishes to try: Haddock Scotch Egg, Thai Red Curry Mussels, Stargazy Pie and Mediterranean Roasted Whole Seabass are just a few of the recipes included. With 10% of the net profits going to The Food Teachers Centre charity, this book champions sustainability and education, helping us all to fall back in love with our shores.

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Book SynopsisIf you thought making sushi was strictly for the professionals, these easy-to-follow recipes will mean you never need to eat ready-made sushi again! Discover how to create delicious sushi in your own kitchen by following simple basic steps. Nigiri, maki, sashimi, temaki – all the different types of sushi are simply explained in this invaluable guide to making sushi at home. This is really easy party food, healthy snack food – and great fun for kids too, to make and to eat. This book begins by explaining how to cook the rice perfectly and then introduces simple rolled sushi using classic ingredients such as cucumber, tuna or salmon.Once you’ve mastered these easy ones you can explore more adventurous variations. The recipes use easy-to-source ingredients, including everything from spinach, asparagus and carrots to prawns, crab and smoked salmon. Also includes recipes for related raw bar dishes such as sashimi and poke, as well as great accompaniments, like fabulous pickles and three ways with wasabi.

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Book Synopsis''Bobby''s oyster travelogue is an ambitious, one-of-a-kind piece that shines a spotlight on the extraordinary and the everyday of the industry. It''s the stuff that oyster bucket lists are made of'' Julie Qiu, In A Half Shell blog''A masterpiece'' Sandy Ingber, Executive Chef of the Grand Central Oyster Bar, New York''An amazing tome . . . The stories behind each oyster and location are informative, in depth, but, most importantly, fun'' Michel Roux JrThe oyster. Ostrea edulis. ''Edible bones''. The Great British oyster is deeply embedded in our geographical, historical and socio-cultural landscape. Five-thousand-year-old oyster shells have been discovered in the northern reaches of Scotland, and oyster shells are littered along the extinct riverbeds deep beneath the London of today. A highly prized delicacy of the Romans, the oyster has always been a class leveller: an everyman food of the poor during the Victorian age to a food of decTrade ReviewA great read, we love the book! Written with knowledge and enthusiasm * Si King (The Hairy Bikers) *A clever mix of food history, nature writing, travelogue and restaurant guide * The i *Part travelogue, part social history * Sunday Telegraph *A masterpiece. It is so interesting to read about oyster lore on the other side of the world. Being here in America, I tend to forget how many oysters are out there in other places, especially in the UK and Ireland. Thank you, Bobby, for bringing this world of joy to me and all the rest of America * Sandy Ingber, Executive Chef of the Grand Central Oyster Bar, New York *An amazing tome. It's a joy. The stories behind each oyster and location are informative, in depth, but, most importantly, fun. I shall never eat an oyster again in the same way, the knowledge impaired from this book will definitely enhance the eating * Michel Roux Jr, Le Gavroche *Bobby's oyster travelogue is an ambitious, one-of-a-kind piece that shines a spotlight on the extraordinary and the everyday of the industry. It's the stuff that oyster bucket lists are made of * Julie Qiu, In A Half Shell blog *This book is a rolling adventure of bike, sweat, salt, sea and oysters. A book full of history and love; love for the oyster and love for the coasts of the British Isles and Ireland * Margot Henderson, Rochelle Canteen *Bobby's storytelling puts you in his wellies, and makes me want to hop on a Triumph to explore the tastes, characters, and sights of the Oyster Isles . . . An instant oyster classic * Patrick McMurray, World Oyster Shuckin' Champion *To my mind, the best food book to be published this year. Bobby Groves's fascinating and beautifully written history of the oyster in the British Isles is meticulously researched. A captivating and utterly absorbing account of a young man's odyssey. A must-have, if you possess even the remotest interest in seafood and presented in a glorious old-school style. Divine * East Coast Avocet *A super book about a super food! Bobby Groves gives the oyster lover an insight into the social history of the coastline of our wonderful country * Brian Turner *

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Book SynopsisIn the fifth of the River Cottage Handbook series, John Wright reveals the rich pickings to be had on the seashore - and the team at River Cottage explain how to cook them to perfection.Trade Review'A perfect, and beautiful, book for beginners or intermediate-level shore-foragers' Guy Dimond, Time Out

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Book SynopsisMake the most of this delicious shellfish, now enjoying an upsurge in availabiiity and popularity.

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Book SynopsisCalling all anglers, hunters, outdoorspeople, and cooks! Essential Fish and Game Cookbook is jam-packed with ways for you to enjoy mouthwatering, wholesome meals, from shore lunches to gourmet dinners using the fish you''ve caught and the wild game you''ve harvested. Recipes are made with locally sourced, seasonal ingredients and are user-friendly with minimal ingredients and preparation steps. Author Scott Leysath, The Sporting Chef, also provides information on preparing fish and game, field care, processing, and storage. Prepare your catch and create delicious meals for you and your family.

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Book Synopsis'Simply delicious recipes by the master of fish.' Jamie Oliver'No one cooks fish like Nathan, one of the most talented chefs in the UK. This book brings all his talent to the home cook.' Angela HartnettA BRAND NEW collection from the UK's most celebrated fish chef that explains what fish to cook and how to cook it, and provides tasty and inspiring ways to cook seasonal and sustainable fish for dinner.In Fish for Dinner, Michelin-starred seafood chef Nathan Outlaw gives his expert advice on what fish to cook and how to cook it, alongside more than 70 of his best seafood recipes. With illustrated preparation techniques, all of Nathan's top tips and species substitutes for every recipe, it is easy to cook delicious fish at home. From hearty stews to delicate soups, moreish snacks to perfect pan-fried dinners and super seafood salads to smoky barbecue specials, there is a fish dish for every occasion.Trade ReviewNo one cooks fish like Nathan, one of the most talented chefs in the UK. This book brings all his talent to the home cook. * Angela Hartnett *Simply delicious recipes by the master of fish. * Jamie Oliver *

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Book SynopsisMore than 60 tasty ways to make the most of trout, whether sea, freshwater or smoked, with tempting ideas for grills, barbecues, bakes, stir-fries, salads, terrines and mousses. An essential cookbook for fish lovers everywhere.

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Book SynopsisScotland has some of the best seafood in the world, so we why don’t we eat more of it? Why don’t we highlight the bounty of our seas and the people who fish, produce, sell, preserve and cook it? Acclaimed cooker writer Ghillie Basan embarks on a journey around Scotland’s coastline and over to the islands to capture the essence of our nation’s seafood through the stories of fisherman, farmers, artisan smokers and curers, boat builders and net makers, creels and shacks, skin tanners and age-old traditions. In addition, she offers 90 original recipes showcasing the wonderful produce she encounters on her journeys to all parts of the country. Features a foreword by Gary Maclean, winner of MasterChef: The ProfessionalsTrade Review'This is a book to make you roam, eat, and experience, not just whip up something nice for Friday's tea' -- Gaby Soutar * The Scotsman *'A fascinating melange of articles about food producers or gatherers, whether of fish, sea salt, scallops, mussels, and more; interspersed with recipes for dishes prepared with ingredients local to the area being covered' -- Ken Lussey * Undiscovered Scotland *'It is easily one of the most comprehensive seafood cookbooks I've seen' -- Rosie Morton * Scottish Field *'By including such a diverse range of recipes, all of which beautifully showcase Scotland’s coastal communities and their wonderful seafood, Ghillie Başan has not only created a cookbook that any home cook would love to own, but also something more... Seafood Journey is in many way, a snapshot of current-day Scotland' -- Paul Scott * Fishing News *'This is a book that will lead you to appreciate the stories of Scottish shellfish, as well as fall in love even more with the sea that bares them – it’s a catch!' * Shetland News *'This is a model cookbook - quirky, informative and a thoroughly good read' * Country Life *'Seafood Journey provides traditional, modern and multicultural easy-to-prepare recipes from each region' -- Maggie Ritchie * Scottish Field *

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Book SynopsisIdeal for the foodie who loves entertaining and wants to recreate restaurant-quality food without the fuss, Prawn on the Lawn is a collection of quick, fresh, healthy and delicious seafood recipes. This contemporary take on fish cookery comes from the trendiest fish restaurant on the block, laying bare simple techniques for creating amazing food. From Thai Crab Cakes to Tempura Pollock, Chef-owners Rick and Katie Toogood deliver a variety of hot and cold dishes for fish and seafood with their unique brand of light and flavourful sharing plates. Named by The Sunday Times as one of the top 100 restaurants in the UK and by The Caterer as Seafood Restaurant of the Year, Prawn on the Lawn offers the freshest in fish and seafood cookery. Chapters include: Cold Tapas, Hot Tapas, Large Plates, Sides, Desserts & Cocktails. With drinks pairings and tips for adapting recipes to party size, budget, fish preference and seasonality, this book contains everything you need to know to become a true a-fish-ionado.Trade Review‘This is a lovely little oasis, a small slice of the seaside in the city’ -- Marina O’ Laughlin‘This is the sort of place you would visit daily if you could.’ -- The Sunday Times‘The quality of the food served at POTL is little short of miraculous’ -- The Evening Strandard

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Book SynopsisTin to Table cracks open the secrets of the tinned sea with over 50 recipes, from no-fuss snacks to fresh salads, hearty mains, and creative no-recipe recipes for quick pop-and-eat meals. From the sparkling shores of the Mediterranean, to the salmon smokehouses of Alaska, to the deep blue coves of Spain and beyond, tinned seafood offers a world's worth of flavorful meal inspiration. Sail through the pages of this rich, briny guide to discover how to bring more tasty tinned seafood into your life and onto your plate. Just as carefree and delicious as the contents of the tins themselves, the recipes in Tin to Table offer an ocean of knowledge and cooking inspiration, whether you're enjoying these preserved delicacies straight out of the can or using them as a base for fancy dinner party fare: Triple Pickle Smoked Salmon Butter Sandwich Canned Clam Garlic Bread Sardine Curry Puffs Caesar Popcorn (Negronis optional!) Tuna Noodle Casserole 2.0 with Salt and Vinegar Crumbs Vermouth Hour Potato Chips with Mussels, Olives, and Piparras Mac and Mack(erel) Anna Hezel uses her keen food wisdom to not only help you discover tasty meal inspiration but navigate you through the world of tinned seafood with handy field guides, smart pairing suggestions, and shopping resources, so you can live that breezy, tinned-fish life anywhere or anytime.

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Book SynopsisAward-winning chef Jeremy Sewall brings his popular Boston and Portsmouth oyster bar, Row 34, to the page with more than 120 recipes for the home cook.Paying homage to the neighborhood oyster bar, this beautifully photographed cookbook celebrates oyster-bar culture along with the people that bring the restaurant to life. Sewall reinterprets seafood classics such as fried oysters, smoked salmon, chowder, and fish and chips. Chapters cover smoked and cured preparations; whole fish recipes; composed dishes; and essential sauces and sides. Throughout are practical “how-to” instructionals, including How to Buy Seafood and How to Smoke Fish. This essential guide to preparing seafood also includes an oyster primer, as well as profiles of experts from a fishmonger to fishermen. Full of easy-to-make recipes and rich storytelling, The Row 34 Cookbook is for anyone who appreciates the briny taste of raw oysters and delectable seafood. The Trade Review"Sewall shares 120 recipes from his Boston and Portsmouth oyster bar, including such briny classics as smoked salmon, chowder, and fried oysters." —PUBLISHER'S WEEKLY"In The Row 34 Cookbook shares the restaurant’s beloved recipes, like chowder, fried oysters, and smoked fish along with practical knowledge for preparing seafood and profiles of oyster farmers and fisherpeople." —THE LOCAL PALATE

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Book Synopsis''A delicious evocation of place and memory from one of my favourite cooks.'' Allan Jenkins, Editor of Observer Food Monthly''This book is so much more than a cookbook, it''s a love song to a very special place and we are lucky to have the brilliant Marianna as our guide.'' Itamar Srulovich, co-founder of Honey & Co.''I want to make everything in this beautiful book. An absolute treasure.'' Rosie Birkett, author of The Joyful Home CookWith photography from Elena Heatherwick, the Fortnum & Mason Food and Drink Photographer of the Year 2020Marianna Leivaditaki is a natural storyteller. She grew up in Chania, on the Greek island of Crete, and spent her childhood helping out in the family-run taverna. After school, she carried around her blue notebook, writing downall the recipes she would like to cook, helped by the Greek grannies'' kitchen wisdom. Marianna''s love for the food of her heritage flows off everyTrade Review'A gorgeous, evocative and deeply personal book that transports you to Crete and celebrates its cuisine through the cooking of one of our most exciting chefs. The brilliant Marianna holds your hand as she guides you from the crystal waters of the coast to the craggy mountains of her beloved homeland, cooking up the most delicious creations along the way. I want to make everything in this beautiful book. An absolute treasure.' * Rosie Birkett, author of The Joyful Home Cook *'Aegean sun and sea and perfect fisherman's soup. A delicious evocation of place and memory from one of my favourite cooks.' * Allan Jenkins, Editor of Observer Food Monthly *'What a fantastic book! The generous Cretan sun shines from every page, this book is so much more than a cookbook, it's a love song to a very special place and its delicious culture, and we are lucky to have the brilliant Marianna as our guide to this magical island.' * Itamar Srulovich, co-founder of Honey & Co. *

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Book SynopsisHone your grill skills for the barbecue season with Jamie Oliver''s ultimate guide from his Food Tube channel and barbecue expert, DJ BBQ''With the recipes in this book, your barbecue will never be the same again'' Jamie OliverThis is the short and sweet cookbook that''s to the point and super indulgent: containing 50 of the very best recipes that you''ll reach for every time you barbecue.From meat to fish, veg to sides, Jamie will also equip you with a whole load of useful tips and cooking techniques that will appeal to outdoor cooks everywhere - whether you''re already an expert or just starting out.DJ BBQ''s smokin'' hot recipes include:- CHERRY-WOOD smoked chicken- SCALLOPS with CHILLI GARLIC BUTTER- BODACIOUS BURGERS- Classic TEXAS BRISKET- Mouth-watering PULLED PORK- Kick-ass FISH TACOS and GRILLED TOMATO SLABSLearn how to transform your barbecue with all the heat of The BBQ Book<

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Book SynopsisA fabulous collection of fish and shellfish recipes from around the world, featuring salmon, trout, tuna, sole, sardines, crab, lobster, squid and much more.,

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Book SynopsisFrom renowned fishing expert Nick Fisher comes this concise and beautifully illustrated guide to fishing along British coastline. All that''s needed is a beach, pier, harbour, estuary or boat. Nick covers all the basics, such as when and where to go fishing, and then profiles the sea fish that you are likely to catch (each one clearly photographed), covering their conservation status, season, habitat and method of catching. Next he gets down to the nitty gritty, with a guide to tackles, rods, reeds, rigs, knots and bait, and step-by-step advice on all the sea fishing techniques. And for once you''ve made your catch, there are 30 delicious recipes from River Cottage.

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Book SynopsisA delightful collection of reliable recipes, folk history, and local colour by Cape Cod's best-known and most-admired chef.

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Book SynopsisFollowing the success of For The Love of the Land, this second cook book compiled by Jenny Jefferies and produced by Meze Publishing showcases the incredible fish and seafood found in the UK. For The Love of the Sea highlights the hard work and dedication of the men and women who work in the British fishing industry, as well as those who support them such as the Royal National Lifeboat Institution. The book features professional sailors, fishmongers, fishermen and women, marine conservationists, chefs and suppliers, as well as a foreword by Marcus Coleman, the Chief Executive of Seafish which works with businesses and the government to support the UK seafood sector. With over 40 delicious recipes and fascinating stories from the contributors, For The Love of the Sea aims to encourage everyone to fall in love with British fish and seafood again, championing sustainability and celebrating great produce.Trade Review‘For the Love of the Sea’ debates the future of British fish and seafood both visually and passionately. Judges were enticed by strong imagery and voices of those connected with the seafood community, from their stories told and recipes shared. As one judge put it ‘each recipe belongs to a coastal expert whose love of seafood can be clearly felt through the style of writing.This book is a true celebration of British seafood’. --The Guild Of Food Writers Judges 2022

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Book SynopsisDelicious and versatile seafood recipes for pescatarians and fish-lovers alike. Trade Review'If you buy one cookbook this month make it The Flexible Pescatarian by Jo Pratt. This beautiful book is filled with delicious and practical recipes for every lifestyle.' * Great British Food *'From cornish crab pasties to aromatic cured salmon, the recipes are simple and packed with flavour' * Prima *'The Flexible Pescatarian is a must for anyone wanting to eat more fish...it contains scrumptious seafood recipes from around the world, along with umpteen practical tips' * Velvet magazine *

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Book SynopsisTrade Review"This is a beautiful, important and intelligent cookbook. The title is key and revealing. This is a type of art book, for authentic Japanese cooking is surely an art form." — Huffington Post "This book is a great introduction to both traditional Japanese cuisine, as well as modern interpretations of other dishes." — WeCookBooks.com

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Book SynopsisTom Walton is renowned for his low-fuss, max-flavour, family-friendly food. More Fish, More Veg is a collection of his go-to recipes that helps you put meals featuring sustainable seafood and seasonal veg on high rotation at your place.Some people are a little nervous about cooking fish, but with a few super simple techniques in your toolkit you'll be confident to give it a go. Tom walks you through these key cooking methods step-by-step, plus he provides pointers on sustainability and seasonality that will take the guesswork out of what fish to buy. He'll also show you how to make veg the star of the show with his vibrant veg-driven dishes that are full of life, colour and deliciousness.Season by season, this book is bursting with easy-to-make recipes that celebrate the abundance of top-quality ingredients and make it a breeze for you to eat more fish, more veg.Table of ContentsIntroduction How to Use this Book Choosing Fish and Seafood How to Cook Fish and Seafood THE RECIPESSpring Summer Autumn WinterArsenal of FlavoursThank you!

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Book SynopsisThese vibrant and refreshing flavors come from a variety of cuisines, so you can experience a world of seafood in one cookbook. With simple and sophisticated meals that add color to your kitchen, these sensational recipes utilize fresh and frozen ingredients, so you can put budget-friendly meals on the table. Take the guesswork out of cooking seafood with a complete introduction to different types of fish, how to shop for them, and food preparation and safety tips. From the grill to the oven, this cookbook will teach you to master different cooking techniques so you can achieve perfection every time.Inside you’ll find: 300+ easy-to-follow recipes for savory soups, stews, and chowders, delicious salads and sides, and delectable entrees Stunning original photography and illustrations that will inspire you to make these mouthwatering meals Insights and recipes from industry insiders A fascinating history of cooking seafood This cookbook captures the spirit of numerous international cuisines and provides a detailed look into the diverse approaches that have shaped seafood dishes over the centuries. Cook your next meal with confidence with Seafood: The Ultimate Cookbook.

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Book SynopsisTaku Kondo is a popular YouTuber and former sushi chef who sustainably harvests his own ingredients to create masterful dishes. Focusing mainly on fishing and foraging, he specializes in preparing restaurant-quality meals in the great outdoors. Taku lives in Northern California, where he is often on the water or in the woods, seeking his next big catch or mushroom haul. He frequently travels around the globe to expand his knowledge of fishing and cuisines. Follow his outdoor adventures on YouTube, Instagram, and Facebook: @outdoorcheflife.

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Book Synopsis''Initially I was surprised by just how little time it takes to cook fish. Sometimes seconds will do, and you seldom need to spend more than a few minutes when cooking a fillet of fish. Yes, precision is vital to avoid overcooking, but quite honestly there is no great mystery to it.''Originally published in 1998 and shortlisted for the Best Food Book in the 1999 Glenfiddich Food and Drink Awards, FISH has now been fully updated by Sophie Grigson.In FISH, Sophie creates accessible modern-day recipes for both the novice and the experienced cook. From Halibut with Welsh Rarebit Crust and Maryland Crabcakes, to Greek Octopus and Red Wine Stew and Lobster Thermidor, there are recipes for all tastes - plus helpful tips on buying, storing and preparing fish from William Black.This is the only book you will ever need on fish and fish cookery.Trade ReviewIf you love fish but are unsure on how to cook it, then you'll love this book... fully of tasty recipes from all over the world * Rooms & Living *A joy to dip into in and outside of the kitchen... * THE TIMES *This is sure to become one of the mainstays of the kitchen book shelf. * HOUSE & GARDEN *A terrific and inspirational book... * THE MIRROR *

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