PublishedBloomsbury, January 2011 |
ISBN9781408814291 |
FormatSoftcover, 608 pages |
Dimensions24.2cm × 18.9cm |
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 with to how to respect
their seasonality, 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 introduction from Hugh, The River Cottage Fish Book is the only book on fish that the adventurous fish lover will ever need.
