Jane Grigson's book on fish cookery takes the reader through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information. The text also gives advice about the preparation and cooking of fish.
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51 of 53 people found the following review helpful
By A Customer
Format:Paperback|Amazon Verified Purchase
This is a wonderful book, scholarly, beautifully written yet full of practical recipes. Her writing shows up so much cookery writing as desperately pedestrian just go and read some terrible delia after this. The recipes even if they look strange can always be trusted she really did know what she was doing just try the scallops with gin. Every time you buy fish you'll look the individual fish up in this book and think which recipe shall i do ? Buy it !
7 of 7 people found the following review helpful
By P. Patten
Format:Paperback
Ignore the "it's too stuffy" comment about this book--it really is a wonderful, intelligent and practical book. With this and Alan Davidson's terrific book on North Atlantic seafood, you don't need much if any more.
And yes, herbs do play an important part in the recipes--it's just not nuovo Italiano of the Jamie Oliver school.
And yes, herbs do play an important part in the recipes--it's just not nuovo Italiano of the Jamie Oliver school.
1 of 1 people found the following review helpful
By Peasant
TOP 100 REVIEWER
Format:Paperback
A word of warning; this is a bible-fat encyclopaedia of a book, and the Penguin edition isn't really up to the job; neither legible enough nor robust enough for the kind of use this book will get. Go for a second-hand hardback instead; at nearly 600 pages, you want decent sized type and a solid binding which will lie flat on the table.
This is a treasurehouse of things to do with fish. It is wittily written, packed with anecdote and background, and will appeal best to the kind of cook who wants to know the theory and experience which lie behind the recipe. Some of the information is rattled through at a fair pace with little allowance made for the novice; in fact this is, all in all, a book for the dedicated and knowledgeable cook. There are no pictures and the recipes assume a certain level of competence - an introductory chapter does take you through the whole business of court-bouillons, beurre manie and clarified butter, as well as a selection of essential sauces. In places some diagrams would be really helpful, and today we would have them, but this is 1973 and it is assumed we can manage without them
The arrangement is a little confusing. Fish are listed alphabetically, and recipes, discussion and good advice for each dish assembled under major headings for the most important fish. But some fish fall naturally into groups, so sole, dab and plaice share a chapter. Recipes for saltfish come in a chapter headed "Cod, ling, coley, pollock, pollack etc"; quite a bunch. Cross-references are inserted at the end of major chapters, so at the end of the chapter on crabs, and before the one on eels, there are cross-references not only to dabs, but to crawfish, croakers and drums (!), cuttlefish ("see squid"), dab, dolphinfish, dorado and dublin bay prawns.... Read more ›
This is a treasurehouse of things to do with fish. It is wittily written, packed with anecdote and background, and will appeal best to the kind of cook who wants to know the theory and experience which lie behind the recipe. Some of the information is rattled through at a fair pace with little allowance made for the novice; in fact this is, all in all, a book for the dedicated and knowledgeable cook. There are no pictures and the recipes assume a certain level of competence - an introductory chapter does take you through the whole business of court-bouillons, beurre manie and clarified butter, as well as a selection of essential sauces. In places some diagrams would be really helpful, and today we would have them, but this is 1973 and it is assumed we can manage without them
The arrangement is a little confusing. Fish are listed alphabetically, and recipes, discussion and good advice for each dish assembled under major headings for the most important fish. But some fish fall naturally into groups, so sole, dab and plaice share a chapter. Recipes for saltfish come in a chapter headed "Cod, ling, coley, pollock, pollack etc"; quite a bunch. Cross-references are inserted at the end of major chapters, so at the end of the chapter on crabs, and before the one on eels, there are cross-references not only to dabs, but to crawfish, croakers and drums (!), cuttlefish ("see squid"), dab, dolphinfish, dorado and dublin bay prawns.... Read more ›
Format:Paperback|Amazon Verified Purchase
I am pleased with jane grigsons book, the recipes are very useful and i am learning a lot about varieties of fish I had never come across before
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