Fish

Fish

Hardback

By (author) Tom Aikens

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  • Publisher: Ebury Press
  • Format: Hardback | 352 pages
  • Dimensions: 192mm x 248mm x 38mm | 1,238g
  • Publication date: 6 November 2008
  • Publication City/Country: London
  • ISBN 10: 0091924928
  • ISBN 13: 9780091924928
  • Sales rank: 225,583

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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Author information

Tom Aikens grew up in Cringleford, Norfolk, 40 minutes from the coast. He started working in London with Pierre Koffman at La Tante Claire. Two stints in France followed (with Joel Robuchon in Paris and Gerard Boyer in Reims) before he became Head Chef at Pied a Terre, London, in 1996. Tom opened his first restaurant, Tom Aikens, in Chelsea, London, in 2003 and Tom's Kitchen followed in 2006. Both his restaurants have won great critical acclaim.

Review quote

"a really useful cookbook ... well written and easy to follow" Olive "an excellent book ... thoughtful and practical" BBC Good Food "A definite for seafood lovers" Woman & Home "Tom Aikens has extraordinary empathy with ingredients and it is that which is the wellspring of his artistry and his originality - the latter a quality too few chefs can claim." Fay Maschler "Stuffed with 200 recipes and practical advice for buying fish from sustainable sources" The London Paper