Sophie Grigson is famous for her recipe columns for the London Evening Standard
, her television show and her books Eat Your Greens
and Sophie Grigson's Meat Course
. William Black is a fish merchant who was the subject of a Channel 4 programme, "Matters of Taste", which went on to win a Glenfiddich Award. He is also Sophie's husband. Jane Grigson, Sophie's mother, wrote a classic work in the 1970s called The Fish Book
and now Sophie and William have written Fish
, which aims to complement, rather than replace, Jane's wonderful, erudite work.
An informative introduction to buying, preparing and cooking fish follows a chapter of reflections on the state of marine ecosystems, catching your first fish, and what can or cannot be classified as a fish. The rest of the book is divided into 14 sections describing different types of fish--flatfish, clupeiformes, shellfish, migrants, squid and cuttlefish, and even preserved fish. Each section is prefaced with a list of the different sorts of fish in the category with a star ranking indicating what the authors consider the best buys and a heart symbol for fish which are high in Omega-3 fatty acids. In the section on tuna, mackerel and game fish, for example, bluefin tuna has a two-star rating and a heart, but skipjack only has one heart.
What really makes the book fabulous, however, are the recipes. Whether it's a recipe for Taramasalata, Marinated Anchovy Dip or Grilled Swordfish with Marinated Cucumber Salsa, you'll find it here. Beautifully illustrated and creatively designed, Fish is an inspirational book which is also a well-conceived and brilliantly executed reference work. -- Dale Kneen
--This text refers to an out of print or unavailable edition of this title.
'A joy to dip into in and outside of the kitchen...' (THE TIMES )
'This is sure to become one of the mainstays of the kitchen book shelf.' (HOUSE & GARDEN )
'A terrific and inspirational book...' (THE MIRROR )