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The River Cottage Fish Book Paperback – 4 Jan 2011


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The River Cottage Fish Book + The River Cottage Meat Book + The River Cottage Cookbook
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Product details

  • Paperback: 608 pages
  • Publisher: Bloomsbury Publishing (4 Jan 2011)
  • Language: English
  • ISBN-10: 1408814293
  • ISBN-13: 978-1408814291
  • Product Dimensions: 24 x 19 x 4.2 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (63 customer reviews)
  • Amazon Bestsellers Rank: 4,340 in Books (See Top 100 in Books)

More About the Author

Hugh Fearnley-Whittingstall is a writer, broadcaster and campaigner. His series for Channel 4 have earned him a huge popular following, while his River Cottage books have collected multiple awards including the Glenfiddich Trophy (twice), the Andre Simon Food Book of the Year (three times), the Michael Smith Award for Work on British Food award at the Guild of Food Writers and, in the US, the James Beard Cookbook of the Year. Hugh lives in Devon with his family.

(Photo credit: Tom Beard)



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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews

54 of 54 people found the following review helpful By Stokey Sue on 13 Nov 2008
Format: Hardcover Verified Purchase
I looked around before I bought this book - I wanted something that had a lot more to it than the fish sections of general cook books, and I really wanted the sections on choosing fish and basic tchniques.

As you can see from the other reviews, it fits the bill very well

However, I mark it down one star because using it as a cook book is actually quite difficult because of the lack of a proper cross-referenced index showing fish types and recipes. What they do is give you a load of recipes, which are listed under the name of a single fish, but may recommend up to about half a dozen other fish that will work.

Suppose you have a beautiful grey mullet. You look it up in the index and find pretty much zilch. So you turn to grey mullet in the fish directory and hidden in the grey box in the margin are some page numbers which contain recipes suitable for using with grey mullet - but no clue whatsoever as to what any of those recipes might be. So you have to turn to each one in turn to discover what they are. By the time you have done this you've spent half an hour finding out that the recipe you fancy needs an ingredient you don't have and the corner shop closed 10 minutes ago.

Wouldn't have been easier just to list in the index all the recipes under the fish to which they can apply ? And entries for fish steaks and fish fillets while you were at it guys - not all of us cook for 6 all the time, and those of us in small households tend to buy our fish dismantled (PS if you read this guys, look at Rose Elliot's Bean Book for an example of an almost perfect ingredient-led index).
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68 of 69 people found the following review helpful By Henrietta Green of FoodLoversBritain.com on 21 Dec 2007
Format: Hardcover
The first thing I couldn't help noticing about The River Cottage FISH book is how big and heavy it is - definitely not a book to take on a fishing trip but then that was probably never its intention.

Written by Hugh Fearnley-Whittingstall and the appropriately-named Nick Fisher, they have a clear view of its "nitty gritty". Apart from the "delightful activity of cooking and eating fish", FISH is about understanding the business of catching and preparing them. Once we readers achieve this we will, perforce, get even more pleasure.

Golly, FISH is comprehensive. One of its three sections, Understanding Fish, is divided into Fish as food; Sourcing fish; Fish skills; Shellfish skills. Within these, the authors deal with such diverse topics as Fish as brain food; Five rules for sustainable fish shopping; Fish to find; Fish to avoid; Fish prep kit...... and so on. A thorough trawl.

Recipes are a real catch. Helpfully grouped under such headings as Raw, salted and marinated; Baked and grilled; Fish thrift and standbys (for maximising ingredients and minimising waste) they cleverly organise you into deciding what - and how - you might want to cook. They're also extremely alluring - Simon Wheeler's photos see to that - and make you want to rush out, buy (from a sustainable source naturally) and cook. Roll on summer for a burst of Roasted whole plaice with cherry tomatoes. Meanwhile let's be content with FoodLovers featured recipes Crab Bread & Butter Pudding or Drunken Smollack Toasts - a fishy version of Welsh rarebit.
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92 of 94 people found the following review helpful By Neville Merritt on 24 Nov 2007
Format: Hardcover
...and fishmongers. My favourite fish cookery books so far have been from Sophie Grigson and William Black, Philip Diamond, Mitchell Tonks and Alan Davidson. All really know their fish because they get out there and catch them, or deal with fresh fish for a living. Now Hugh and Nick join that select band of my favourite fishy authors for the same reason - they know and love fish, from the bottom of the sea to the plate. They write informatively, humorously and passionately, and the reader can't help wanting to pick up a rod or net and get involved. Don't expect fussy recipes: these are best cooked in a farmhouse kitchen or a fishing boat galley, and eaten with your fingers. But they will taste fabulous. Don't expect too many recipes for boring old cod or salmon either, as Hugh and Nick explore nearly all British edible species that swim or crawl. This is a big book, and hugely readable. The authors are both very passionate about sustainable fishing, and offer useful tips to help conserve the more pressurised species, and provide every reason to try alternatives that are right on our doorstep. Buy this book, you will not regret it.
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6 of 6 people found the following review helpful By J. Milton VINE VOICE on 24 April 2009
Format: Hardcover Verified Purchase
This book will open your mind to the wonders of fish.

The book starts with a detailed section on how to prepare all the seafood that is in the book, from gutting and filleting a fish to dressing a crab.

The passion that Hugh Fearnly-Whittingstall and Nick Fisher have for fish is then shown through the wonderful recipes that are offered for every type of fish and shell fish. Each recipe is straight-forward and the number of ingredients never becomes unmanageable.

Of course, with his River Cottage hat on nothing is left to waste so there is even a section on how to cook the off-cuts and left-overs from your main meals.

After the extensive recipies section there is a wealth of knowledge on each fish and mention of a sustainability rating, e.g. whether you should really be buying the fish in question or not. It really does make you aware of what can be considered ethical and sustainable when eating fish.

A truly wonderful guide to fish that will make you aware of what and when to buy.
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