Description

'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.

Fish: updated edition

Product form

£12.99

Includes FREE delivery
Usually despatched within 3 days
Paperback / softback by Sophie Grigson , William Black

1 in stock

Short Description:

'Initially I was surprised by just how little time it takes to cook fish. Sometimes seconds will do, and you... Read more

    Publisher: Headline Publishing Group
    Publication Date: 18/08/2022
    ISBN13: 9781472299666, 978-1472299666
    ISBN10: 1472299663

    Number of Pages: 464

    Non Fiction , Food & Drink

    Description

    '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.

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