Fish
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Product Description
Book Description
Hailed as one of the most original chefs of our time, Tom Aikens creates 200 inspiring and nutritious recipes, with the accent on seasonal fish
Product Description
We are constantly being told about the benefits of eating fish and seafood - high in protein, low in fat and rich in nutrients. Yet we also know that species like cod and tuna are in danger of extinction while unscrupulous trawlers are over-fishing waters around the world. In this stunning new collection of fish recipes, Tom Aikens takes readers with him on a voyage of discovery. Having travelled to fish markets and spoken to fishermen worldwide, his recipes include new takes on ever-popular fish, such as sea bass, scallops and oysters, as well as ideas for lesser known but underfished, species like megrim sole, ling and gurnard. While urging us to ensure that we eat only sustainably sourced, line and net-caught fish, Aikens organises the book by cooking method - frying, baking, poaching, grilling, marinating and steaming. Each chapter has a dazzling array of mouthwatering dishes - whole bream baked in sea salt and fennel seeds; deep fried squid with lime and Aioli; grilled sardines with thyme and garlic; scallops with pan-fried pork belly; crab salad with lemon and orange; barbecued mullet with dill. Beautifully illustrated with specially commissioned photography, including step-by-step photographs for techniques such as descaling and filleting, this is a mouthwatering cookbook written by a chef who is passionate about his work. It is destined to become an essential addition to any cook's kitchen.
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Most Helpful Customer Reviews
4 of 4 people found the following review helpful
Format:Hardcover
At last - a book that stops me fretting about fish. Not only are these fab recipes, but as someone who has always been more than slightly fearful of how to buy, prepare and cook the stuff, this book is a gods-send! With glorious pictures of everything from gutting and filleting a fish, to shucking an oyster and preparing a crab from scratch, I'm no longer a fish fearty. I now know how to buy the freshest and the best, what to do with it, and a whole compendium of tasty recipes to keep me on track in case I lose confidence. 2009 - the year of the fish. Bring it on!
3 of 3 people found the following review helpful
Format:Hardcover
One great book for all the food lovers.This is not just one more cookery book, it's also a in depth look at what's going on within the industry. All the recipes are easy to make and you don't need to be Tom Aikens to make them. If you are passionate about fish and cooking, well this is the book for you!
Most Recent Customer Reviews
Thoroughly good book
I asked for this book because i wanted to start filleting my own fish and experimenting with it more. The book is extremely detailed and well worth the money. Read more
Published 6 months ago by J. V. Taylor
Hugh Fernley Whittingstall is better!
I got this book a few months ago and have now tried out a good few of the recipes. All have been good. That's not my main gripe about the book though. Read more
Published on 6 Jan 2009 by jon mitchell
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