Description

Book Synopsis
More 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 Review
A 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 *

The River Cottage Fish Book

    Product form

    A Hardback by Hugh Fearnley-Whittingstall, Nick Fisher

    £40.00

    Includes FREE delivery

    RRP £50.00 – you save £10.00 (20%)

    Order before 4pm tomorrow for delivery by Wed 21 Oct 2026.

    4 in stock

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      Book details

      Publisher Bloomsbury
      Imprint Bloomsbury Publishing PLC
      Published 1/22/2012 12:11:00 AM
      ISBN-13 9781408832912
      978-1408832912
      ISBN-10 1408832917
      Also in:
      Cookery / food by ingredient: fish and seafood

      Description

      Book Synopsis
      More 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 Review
      A 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 *

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