Description
Book SynopsisMore than just a cookbook, this beautifully produced volume in three parts promotes a total understanding of British fish, from their natural habitats to what sauce they go best and how to respect their sustainability, 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, smoking and more are explained in depth, each technique followed by classic recipes from gravadlax to kedgeree, from sashimi to chip shop battered cod. Finally, Hugh and Nick present Britain''s best fish by species, giving portraits with notes on seasonality and ecology, as well as listing the relevant recipes from part 2 with alternatives. With a new in
Trade ReviewA great big book with lots of simple fish recipes ... It's packed with information and it reminds you that cooking is fun * Independent Fifty Best Cookbooks *
Assuredly written and enlightening ... This erudite volume looks likely to become a much-used kitchen fixture for eco-aware cooks * Time Out *
