The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and ShellfishHardback River Cottage Cookbook
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- Publisher: TEN SPEED PRESS
- Format: Hardback | 608 pages
- Dimensions: 198mm x 267mm x 46mm | 2,109g
- Publication date: 20 March 2012
- Publication City/Country: Berkeley, CA
- ISBN 10: 1607740052
- ISBN 13: 9781607740056
- Illustrations note: illustrations
- Sales rank: 182,721
The formidable River Cottage team turns their attention to all matters aquatic in this definitive guide to freshwater fish, saltwater fish, and shellfish. Hugh Fearnley-Whittingstall and Nick Fisher examine the ecological and moral issues of fishing, teach individual skills such as catching and descaling, and offer a comprehensive (and fascinating) species reference section. They also demystify the cooking of fish with 135 recipes for preparing fish and shellfish in diverse ways, from pickling to frying to smoking. This ambitious reference-cookbook appeals to both intellect and appetite by focusing on the pleasures of catching, cooking, and eating fish while grounding those actions in a philosophy and practice of sustainability. The authors help us understand the human impact on the seafood population, while their infectious enthusiasm for all manner of fish and shellfish--from the mighty salmon to the humble mackerel to the unsung cockle--inspires us to explore different and unfamiliar species. Fish is superlative food, but it's also a precious resource. "The River Cottage Fish Book" delivers a complete education alongside a wealth of recipes, and is the most opinionated and passionate fish book around.
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HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for sustainably produced food. He has written eight books, including "The River Cottage Meat Book," the 2008 James Beard Cookbook of the Year. Hugh established the River Cottage farm in rural Dorset, England, in 1998. NICK FISHER is a leading fish authority and journalist who has created and presented television and radio shows on fishing. He lives in Dorset with his family, a lake full of trout, and several boats.
"Hugh is the person to go to for a properly informed and insightful read on almost any food subject. This fish book is no exception. It is illuminating, original, and utterly delicious, offering a solid background on the matter, including basic techniques and an abundance of original recipes." --Yotam Ottolenghi, author of "Plenty" "Fearnley-Whittingstall and Fisher's comprehensive instructions on the mechanics of cleaning and preparing fish are worth the price of the book alone, but their fondness for typically unloved species of fish--mackerel, sea robins, sand dabs, and the like--makes this an indispensible book for any serious piscivore." --Hank Shaw, author of "Hunt Gather Cook: Finding the Forgotten Feast"
Table of contents
Introduction 9 1. Understanding fish 14 Fish as food 17 Sourcing fish 26 Fish skills 51 Shellfish skills 87 2. Fish cookery 110 Raw, salted, and marinated fish 119 Smoked fish 153 Open-fire cooking 185 Baked and broiled fish 211 Soups, stews, and poaching 249 Shallow and deep-frying 293 Cold fish and salads 343 Fish thrift and standbys 367 3. Guide to fish and shellfish 410 Sea fish 415 Freshwater fish 506 Shellfish 538 Notes to the US edition 590 Index 595 Bibliography 606 Acknowledgments 607