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Product Description
Product Description
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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Most Helpful Customer Reviews
49 of 51 people found the following review helpful:
5.0 out of 5 stars
What to do with cod,
By A Customer
This review is from: Jane Grigson's Fish Book (Paperback)
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 !
6 of 6 people found the following review helpful:
5.0 out of 5 stars
The best fish cookery book,
By
This review is from: Jane Grigson's Fish Book (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.
12 of 22 people found the following review helpful:
3.0 out of 5 stars
depends what you're looking for,
By Martha M (London UK) - See all my reviews
This review is from: Jane Grigson's Fish Book (Paperback)
I had read so much about what an absolute bible this is and, having worked my way through most of Jamie's et al recipes for fish, I thought I'd branch out a bit. This isn't what I had in mind at all. The recipes seem very old-fashioned. For example, I was looking for advice on what herbs go with what fish, but herbs don't appear to have been around when this was written. All the dishes seem to be the kind you would find in a creaky old gentlemen's club in the 1970's, with sauces. I accept that she's an acnowledged genius, but it's not my cup of tea.
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