Description
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 *
