'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.
With a new introduction and updated text, Fish is an essential addition to every kitchen shelf.
Fish is one of the greatest culinary passions of our time. Delicious and healthy, there is nothing so fine as a fish cooked with love and care. Chargrilled, fried, roasted or steamed, in fillets, or steaks, whole and boned, on the shelf and off the shell: fish in all its forms is quick and easy to cook, and pure joy to eat.
Including over 180 of Sophie Grigson's fabulous fish recipes - from Fried Monkfish with Salsa Verde and Norwegian Fishcakes, to Whiting and Tomato Gratin and Lobster Thermidor - plus everything you need to know about buying and preparing fish by the late William Black, expert in matters piscine, this is the only book you need about fish.
Praise for the original edition:
'All piscine life is here - what to buy, when to buy it, what to do with it and, of course, how to serve it. This is definitely a tour de force from sea and stream' The Times
'Sophie's recipes tell you all you need to know about modern fish cookery' Homes & Gardens
'Impressive both for scope and knowledge. Best of all, it is a work of infectious enthusiasm' Independent
'First class' Harpers & Queen
