The River Cottage Fish Book

The River Cottage Fish Book

A recipe-complemented companion to the best-selling The River Cottage Meat Book presents an impassioned examination of key ecological and moral issues while outlining recommendations for catching, buying, cooking and eating fish and ...

Author: Hugh Fearnley-Whittingstall

Publisher: Random House Digital, Inc.

ISBN: 1607740052

Category: Cooking

Page: 608

View: 858

A recipe-complemented companion to the best-selling The River Cottage Meat Book presents an impassioned examination of key ecological and moral issues while outlining recommendations for catching, buying, cooking and eating fish and shellfish in accordance with sustainable food practices.
Categories: Cooking

The River Cottage Fish Book

The River Cottage Fish Book

Author: Hugh Fearnley-Whittingstall

Publisher: Bloomsbury Publishing

ISBN: 1408819546

Category:

Page:

View: 860

Categories:

The River Cottage Fish Book

The River Cottage Fish Book

He has been presenting the River Cottage programmes for Channel Four for almost a decade now, and this is the fifth River Cottage book he has written. Amazingly, there may be more of both. Hugh lives in Dorset with his wife Marie, ...

Author: Hugh Fearnley-Whittingstall

Publisher: A&C Black

ISBN: 0747588694

Category: Cooking (Fish)

Page: 607

View: 487

Provides an 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. This book explains the ins and outs of procuring a good fish, as well as how to buy and catch fish in an ethical way, and how to prepare it for the kitchen.
Categories: Cooking (Fish)

Curing Smoking

Curing   Smoking

With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.

Author: Steven Lamb

Publisher: Bloomsbury Publishing

ISBN: 9781408896662

Category: Cooking

Page: 256

View: 388

In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheese. Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality ingredients and turn them into something sensational. Curing & Smoking begins with a detailed breakdown of any kit you might need (from sharp knives to sausage stuffers, for the gadget-loving cook) and an explanation of the preservation process – this includes a section showing which products and cuts are most suitable for different methods of curing and smoking. The second part of the book is organised by preservation method, with an introduction to each one, and comprehensive guidance on how to do it. And for each method, there are, of course, many delicious recipes! These include chorizo Scotch eggs, salt beef, hot smoked mackerel, home-made gravadlax ... and your own dry-cured streaky bacon sizzling in the breakfast frying-pan. With an introduction by Hugh Fearnley-Whittingstall and full-colour photographs as well as illustrations, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.
Categories: Cooking

River Cottage Every Day

River Cottage Every Day

This book shows how Hugh's approach to food can be adapted to suit any growing, working family, or busy young singles and couples for that matter.

Author: Hugh Fearnley-Whittingstall

Publisher:

ISBN: 1408888483

Category: Cooking (Natural foods)

Page: 416

View: 867

Putting food on the table for the family quickly and economically doesn't mean you have to compromise on quality. This book shows how Hugh's approach to food can be adapted to suit any growing, working family, or busy young singles and couples for that matter. Breakfast, baking, lunchboxes, quick suppers, healthy snacks, eating on the move and weekend cooking for the week ahead - all these, and more, are covered in River Cottage Every Day. As Hugh says- 'I make no prior assumptions about where you shop, what you may or may not know about growing vegetables or keeping livestock, whether you can tell the difference between a swede and turnip, or know what to do with a belly of pork and a breast of lamb. Instead, I'll show you easy and confidence-inspiring ways with cuts of meat, types of fish and other ingredients you may not have tried before. And I'll offer you new approaches that I hope will breathe new life to familiar staples, like rice, spuds, beans, and your daily bread. Above all, I intend to tempt you irresistibly towards a better life with food, with a whole raft of recipes that I think you will love. I hope some of them will become your absolute favourites, and the favourites of your dear friends and beloved family. I hope that the dishes you like best will infiltrate and influence your cooking, giving you increased confidence and fresh ideas. In short, I hope that before long, cooking simple and delicious food from the best seasonal ingredients becomes second nature and first priority for you, not just once in a while, but every day.'
Categories: Cooking (Natural foods)

River Cottage Easy

River Cottage Easy

The list goes on. With sumptuous photography from Simon Wheeler, this book will unlock a whole new world of fantastic food. Easy cooking with three delicious ingredients. It really is that simple.

Author: Hugh Fearnley-Whittingstall

Publisher:

ISBN: 1408888491

Category:

Page: 416

View: 672

How often have you wished there was a magic formula to make cooking easier? Well, there is. Put just three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery, Hugh Fearnley-Whittingstall has worked out the combinations that make magic. Salty, sweet, crunchy. Sharp, rich, crumbly. Hot, bland, crisp. Think scones with jam and cream, fish and chips with mushy peas, or porridge with golden syrup and cream.Hugh has used the formula of three to create more than 175 easy recipes, both well-loved classics and brand new ideas, based on trios like squash, ricotta and ham; aubergine, tomatoes and chickpeas; clams, tomatoes and garlic; chicken, tomatoes and tarragon; pork, potatoes and apples; pasta, courgettes and mozzarella; strawberries, cream and shortbread; and chocolate, ginger and digestives ... The list goes on.With sumptuous photography from Simon Wheeler, this book will unlock a whole new world of fantastic food. Easy cooking with three delicious ingredients. It really is that simple.
Categories:

River Cottage A to Z

River Cottage A to Z

Eleven more books have followed, including the acclaimed River Cottage Meat Book and River Cottage Veg Every Day. Hugh's broadcasting work includes influential campaigns such as the BAFTA-winning Hugh's Fish Fight, and Hugh's War on ...

Author: Hugh Fearnley-Whittingstall

Publisher: Bloomsbury Publishing

ISBN: 9781408863657

Category: Cooking

Page: 672

View: 732

'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us – all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.
Categories: Cooking

River Cottage Veg Every Day

River Cottage Veg Every Day

Hugh Fearnley-Whittingstall believes that we should all be eating more of the good stuff, as he explains in this brilliant book.He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, ...

Author: Hugh Fearnley-Whittingstall

Publisher:

ISBN: 1408888521

Category:

Page: 416

View: 636

Why don't we eat more veg' They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that we should all be eating more of the good stuff, as he explains in this brilliant book. He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob. With over 200 recipes and vibrant photography from Simon Wheeler, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff.
Categories:

River Cottage Much More Veg

River Cottage Much More Veg

Hugh Fearnley-Whittingstall ramps up the veg content, delivering more than 175 vegan recipes bursting with vigour, freshness and flavour

Author: Hugh Fearnley-Whittingstall

Publisher: Bloomsbury Publishing

ISBN: 9781408869000

Category: Cooking

Page: 416

View: 294

Hugh Fearnley-Whittingstall ramps up the veg content, delivering more than 175 vegan recipes bursting with vigour, freshness and flavour
Categories: Cooking

River Cottage Light Easy

River Cottage Light   Easy

'Eating more healthily isn't about denial. For example, reducing one's dependence on wheat flour and dairy ingredients, which don't appear at all in this book, turns out to be a delicious voyage of discovery.

Author: Hugh Fearnley-Whittingstall

Publisher: Bloomsbury Publishing

ISBN: 9781408853542

Category: Cooking

Page: 416

View: 669

'Eating more healthily isn't about denial. For example, reducing one's dependence on wheat flour and dairy ingredients, which don't appear at all in this book, turns out to be a delicious voyage of discovery. New grains, new oils, new tastes, new combinations: it all adds up to a new zest for life.' Hugh Fearnley-Whittingstall Ever lack the time or inspiration to cook a nourishing meal after a hectic day? Delicious, health-giving food doesn't have to be time-consuming and complicated. In River Cottage Light & Easy Hugh Fearnley-Whittingstall delivers wholesome delights with zero compromise on taste for all occasions – from brilliant breakfasts to goodness on the go, from crunchy salads to simple roasts and hotpots, from nutrient-packed fish dishes to lighter breads, baking and treats (we all need those!). Each recipe is dairy-free and wheat-free, and all are guaranteed to bring a fresh energy and vitality to your everyday cooking and eating. The 170 flavour-hitting recipes include: easy almond milk, pumpkin seed drop scones, savoury buckwheat galettes, wheat-free spinachy wraps, rye grissini, swede and smoky bacon soup, fragrant Asian broth, raw courgette and fennel salad with peanut dressing, Nordic slaw with rye crumbs, fish-rizo with broad beans, speedy fish and tomato curry, easiest ever storecupboard fishcakes, spiced beef with bashed beans, aromatic nutty chicken, lamb and cashew curry, smashed roast Jerusalem artichokes, beetroot burgers, perky pestos, feisty salsas, rhubarb, apple and ginger pie, peach and orange sorbet, chocolate and avocado mousse, chestnut marmalade muffins and life-loving brownies... With striking photography from Simon Wheeler, this beautiful book provides solutions to creating the most nourishing and healthy of meals as quickly and easily as possible.
Categories: Cooking

People of Today 2017

People of Today 2017

produced/presented: A Cook on the Wild Side (Channel 4) 1996–97, Escape to River Cottage (Channel 4) 1998–99; ... The River Cottage Fish Book (2007, Andre Simon Award), River Cottage Everyday (2009), River Cottage Everyday Veg (2011); ...

Author: Lucy Hume

Publisher: eBook Partnership

ISBN: 9781999767037

Category: Biography & Autobiography

Page: 2000

View: 104

Established in 1982, People of Today annually recognises over 20,000 individuals who are positively influencing Britain and inspiring others through their achievements and leadership. Entry is by invitation only. The objective criteria for inclusion and removal are strictly maintained, ensuring it is the only publication of its type whose membership accurately reflects people of influence today. Expert nomination panels guarantee People of Today is uniquely current and trusted and encompasses over 40 sectors, from academia, law and business to charity, sport and the arts.
Categories: Biography & Autobiography

Christmas at River Cottage

Christmas at River Cottage

The plan is invariably hatched with my best fishing buddy, and River Cottage Fish Book co-author, Nick Fisher. We usually aim to go out on the 21, 22 or 23 December – a date we'll optimistically stick in the diary sometime in November.

Author: Lucy Brazier

Publisher: Bloomsbury Publishing

ISBN: 9781526645821

Category: Cooking

Page: 320

View: 630

'Exactly the kind of person you want to lead you through Christmas... a comprehensive volume' Diana Henry, Sunday Telegraph Christmas at River Cottage encapsulates the very best that the season has to offer, guiding you from the autumn equinox, through advent and Christmas, and merrily into the new year with inspiration, traditions and indispensable recipes for every festive occasion. These are recipes that have been honed over the years and are rooted in the River Cottage foundations of tradition, seasonality and sustainability. As well as the ultimate versions of all the classics, there are a whole host of new ideas for showstopping centrepieces, sparkling cocktails, prep-ahead canapes, edible gifts, livening up leftovers, as well as some of Hugh Fearnley-Whittingstall's festive favourites. And accompanying all of this are tips from Lucy and Hugh on planning ahead, making natural decorations, effortlessly feeding a crowd and orchestrating the great Christmas Dinner so you'll also be able to find the magic along the way.
Categories: Cooking

River Cottage Love Your Leftovers

River Cottage Love Your Leftovers

With more than 100 recipes, gorgeous photographs and illustrations, this is the ultimate companion for everyone's kitchen--and you'll never be bored of leftovers again.

Author: Hugh Fearnley-Whittingstall

Publisher: Bloomsbury Publishing

ISBN: 140886925X

Category: Cooking

Page: 336

View: 557

We all occasionally suffer a guilty conscience about those languishing ingredients that stay untouched in the fridge or cupboard for days: the bendy carrots, the wilting salad, the foil-wrapped roast chicken, the rock-like bread and that little nugget of Cheddar . . . In this new pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals. Hugh starts by giving practical advice for cooking on a weekly basis with leftovers in mind--helping to save money and avoid waste--and provides tips on how best to store your ingredients to make them last for as long as possible. Hugh then gives handy recipe templates that can be applied to all kinds of leftover ingredients, and provides simple and flexible recipes for all types of meat, veggies, fruit, cheese, greens and carbs. He shows how to assemble a delicious meal in under ten minutes, and how to make budget-friendly dinners. With more than 100 recipes, gorgeous photographs and illustrations, this is the ultimate companion for everyone's kitchen--and you'll never be bored of leftovers again.
Categories: Cooking

River Cottage Veg Every Day

River Cottage Veg Every Day

His previouswork includes The RiverCottageCookbook, for which hewon theGlenfiddich Trophy andthe André SimonAward, The River Cottage Meat Book and The River Cottage Fish Book, bothof which also won the André Simon Award, The River ...

Author: Hugh Fearnley-Whittingstall

Publisher: Bloomsbury Publishing

ISBN: 9781408837719

Category: Cooking

Page: 416

View: 224

Why don't we eat more veg? They're healthy, cost-effective and, above all, delicious. Hugh Fearnley-Whittingstall believes that it is time to put this to rights, as he explains in this brilliant new book. He's come up with an abundance of veg-tastic recipes, including a warm salad of grilled courgettes, lemon, garlic, mint and mozzarella, a winter giant couscous salad with herbs and walnuts, radishes with butter and salt, lemony guacamole, linguine with mint and almond pesto and cherry tomatoes, baby carrot risotto, new potato gnocchi, a summer stir-fry with green veg, ginger, garlic and sesame, a winter stir-fry with Brussels sprouts, shiitake mushrooms and five-spice, a cheesy tomato tart, a spring onion gallette, roast jacket chips with merguez spices and spiced yoghurt, curried bubble and squeak, scrambled eggs and asparagus with lemon, tomato gazpacho, pea and parsley soup, roast squash wedges, baba ganoush, beetroot houmous, spinach pasties and barbecued corn on the cob. With over 200 recipes and vibrant photography from Simon Wheeler, River Cottage Veg Every Day is a timely eulogy to the glorious green stuff.
Categories: Cooking

J Sheekey FISH

J Sheekey FISH

BIBLIOGRAPHY Lindsey Bareham,TheFishStore(Michael Joseph, 2006) Frances Bissell, Sainsbury's Book of Food (Websters ... The RiverCottage FishBook (Bloomsbury, 2011) Nick Fisher, The River Cottage Handbook 6: Sea Fishing (Bloomsbury, ...

Author: Allan Jenkins

Publisher: Random House

ISBN: 9781409052159

Category: Cooking

Page: 320

View: 261

In the heart of London's Covent Garden, J Sheekey has been offering the finest fish, oysters, shellfish and other fruits de mer since the 1890s. Josef Sheekey was a market stall holder given permission by Lord Salisbury to serve fish and seafood in his 1896 property development in St Martin's Court, on the proviso that he supply meals to Salisbury's after-theatre dinner parties. Over a century later, the restaurant retains its late-Victorian charm and buzzes with fashionable folk and famous faces. The menu takes in prime fish such as Dover and lemon sole, brill and salmon, with seasonal specials such as Esk sea trout with lovage and girolles, roast lobster with sweetbreads and salt baked bass. Old favourites include lobster thermidor and Sheekey's famous fish pie. J Sheekey Fish immortalises recipes from this renowned kitchen. Sheekey Executive Chef Tim Hughes has teamed up with legendary cookery editor Allan Jenkins to create the cookery book event of 2012.
Categories: Cooking

Sea Fishing

Sea Fishing

River Cottage Handbook No.6 Nick Fisher ... Nick's approach was about as far away from a damp day on a river bank as you can get. ... than ten years ago, we have at least managed to write The River Cottage Fish Book together.

Author: Nick Fisher

Publisher: Bloomsbury Publishing

ISBN: 9781408896365

Category: Cooking

Page: 256

View: 660

A thoroughly practical guide to catching, preparing and cooking sea fish, from the bestselling River Cottage Handbook series From renowned fishing expert Nick Fisher comes this concise and beautifully illustrated guide to fishing along British coastline. All that's needed is a beach, pier, harbour, estuary or boat. Nick covers all the basics, such as when and where to go fishing, and then profiles the sea fish that you are likely to catch (each one clearly photographed), covering their conservation status, season, habitat and method of catching. Next he gets down to the nitty gritty, with a guide to tackles, rods, reeds, rigs, knots and bait, and step-by-step advice on all the sea fishing techniques. And for once you've made your catch, there are 30 delicious recipes from River Cottage.
Categories: Cooking

Kitchen Creativity

Kitchen Creativity

River Cottage cookbooks (The River Cottage Cookbook, 2001, The River Cottage Fish Book, 2007, The River Cottage Meat Book, 2004, and River Cottage Veg, 2011) by Hugh FearnleyWhittingstall | authentic, locavore, sustainable cookbooks ...

Author: Karen Page

Publisher: Hachette UK

ISBN: 9780316267786

Category: Cooking

Page: 448

View: 620

Unlock your creative potential with the world's most imaginative chefs. In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo. Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes (Stage 1: Mastery), before reinventing the classics from a new perspective (Stage 2: Alchemy). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses (Stage 3: Creativity). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings. You'll also discover: experts' criteria for creating new dishes, desserts, and drinks; comprehensive seasonality charts to spark inspiration all year long; how to season food like a pro, and how to create complex yet balanced layers of flavor; the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; and proven tips to jump-start your creative process. The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond.
Categories: Cooking

The Flavour Thesaurus

The Flavour Thesaurus

The Apple Source Book: Particular Uses for Diverse Apples. Hodder & Stoughton, 2007. See page 270. Coates, Peter. Salmon. ... A Book of Mediterranean Food. Lehmann, 1950. See page 93. David, Elizabeth. ... The River Cottage Fish Book ...

Author: Niki Segnit

Publisher: Bloomsbury Publishing

ISBN: 9781408811153

Category: Cooking

Page: 400

View: 644

Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus is the first book to examine what goes with what, pair by pair. The book follows the form of Roget's Thesaurus. The back section lists, alphabetically, 99 popular ingredients, and suggests classic and less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes such a Bramble & Hedge, Green & Grassy, and Earthy. There are 980 entries in all, with 200 recipes and suggestions embedded in the text. It covers classic pairings such as pork & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chilli, and goat's cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. Beautifully packaged, The Flavour Thesaurus is not only a highly useful, and covetable, reference book that will immeasurably improve your cooking - it's the sort of book that might keep you up at night reading.
Categories: Cooking

Perfect

Perfect

... 2007) Beeton, Isabella, Mrs Beeton's Book of Household Management (Oxford University Press, 2000) Bertinet, Richard, ... 2004) Fearnley-Whittingstall, Hugh, and Fisher, Nick, The River Cottage Fish Book (Bloomsbury, 2007) Fisher, ...

Author: Felicity Cloake

Publisher: Penguin UK

ISBN: 9780141971650

Category: Cooking

Page: 272

View: 518

The Guardian's 'How to Make' food columnist Felicity Cloake is on a mission to find the perfect staple dishes - from spag bol to apple pie and from brownies to fish pie - in her first cookbook Perfect. Discover 68 essential recipes for every cook's repertoire. How can I make deliciously squidgy chocolate brownies? Is there a foolproof way to poach an egg? Does washing mushrooms really spoil them? What's the secret of perfect pastry? Could a glass of milk turn a good Bolognese into a great one? Perfect will answer all these questions and many, many more. Having rigorously tried and tested recipes from all the greats - from Elizabeth David and Delia Smith to Nigel Slater and Simon Hopkinson - Felicity Cloake has pulled together the best points from each to create the perfect version of 68 classic dishes. Never again will you have to rifle through countless different books to find the your perfect roast chicken recipe, mayonnaise method or that incredible tomato sauce - it's all here in this book, based on Felicity's popular Guardian column, along with dozens of invaluable prepping and cooking tips that no discerning cook should live without. Whether you're a competent cook or have just caught the bug, Perfect has a place on every kitchen shelf. 'Brilliant . . . finely honed culinary instincts, an open mind and a capacious cookbook collection . . . Miss Cloake has them all' Evening Standard
Categories: Cooking

Fish Market

Fish Market

A Cookbook for Selecting and Preparing Seafood Kathy Hunt. Bibliography. BOOKS Allen, Darina. Forgotten Skills of Cooking. London: Kyle Books, 2009. Bittman, Mark. Fish. New York: Wiley Publishing, Inc., ... The River Cottage Fish Book.

Author: Kathy Hunt

Publisher: Hachette UK

ISBN: 9780762448265

Category: Cooking

Page: 248

View: 339

Fish Market provides readers with everything they need to know about selecting, cleaning, preparing, and cooking healthful fish and shellfish. Featuring 120 creative yet manageable recipes, flavor affinities, and a bit of history for each dish, Fish Market takes the mystery out of seafood. Complete with an array of helpful detailed illustrations on how to select, clean, skin, bone, cut, and cook all types of fish and shellfish, this approachable cookbook shows the reader how to create luxurious specialty seafood dishes with confidence. Fish Market explains which fish taste rich and beefy or mild and delicate and explains how to please picky diners while providing them with a healthy dose of omega-3 fatty acids and other nutrients. Sharing insights into what textures and tastes go well with each fish, complementing side dish offerings provide the reader with the perfect accompaniments to round off their meal.
Categories: Cooking