Jane Grigson's Fish Book Paperback – Illustrated, 28 May 1998
- Choose from over 13,000 locations across the UK
- Prime members get unlimited deliveries at no additional cost
- Find your preferred location and add it to your address book
- Dispatch to this address when you check out
Frequently Bought Together
Customers Who Bought This Item Also Bought
Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
And yes, herbs do play an important part in the recipes--it's just not nuovo Italiano of the Jamie Oliver school.
I am a fan of kedgeree and there are two recipes in the book and Jane Grigson recommends that you eat these rather as a evening meal or lunch rather than a breakfast. I love the taste of rice and fish die will certainly be doing that.
The book does cover the exotic as well as the common. Rather than bake a piece of card you may wish to cook or prepare a softshell crab. The recipe and instructions are all there.
The book has been revised several times my version is one of the earlier ones. However don't let that distracts you this is a wonderful book we should be on everybody's bookshelf. If only more recipe books were like this rather than Jamie Oliver's offerings.
Though this is a treasurehouse of things to do with fish, it is a slightly flawed masterpiece. 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.Read more ›
It should be on the bookshelf in the kitchen of all fish lovers and cooks. You will, in my opinion,never probably never need another book on fish but if you do check out River Cottage especially if you wish to make your own smoker.
Most Recent Customer Reviews
A wonderful book. Forthright, clear instructions and lots of infomation regarding each fish species, and when they are at their best to buy. A great book!Published 6 months ago by Supergran
A replacement for my previous copy that fell apart from over use. Need I say more?Published 6 months ago by Mary Field