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| Authors: Hugh Fearnley-whittingstall, Nick Fisher
Brand: Books
Category: Book
List Price: £30.00
Buy Used: £8.16
You Save: £21.84 (73%)
New (27) Used (19) Collectible (1) from £8.16
Avg. Customer Rating:  8 reviews
Sales Rank: 801
Media: Hardcover
Pages: 608
Shipping Weight (lbs): 5.2
Dimensions (in): 10.4 x 8.1 x 1.7
ISBN: 0747588694
EAN: 9780747588696
ASIN: 0747588694
Publication Date: November 19, 2007
Availability: Usually dispatched within 1-2 business days
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| Customer Reviews:
| Showing reviews 6-8 of 8 | | « PREV | | |
A thorough trawl December 21, 2007
18 out of 18 found this review helpful
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.
hugh is a natural December 8, 2007
14 out of 18 found this review helpful
hugh fern is a natural presenter and chef. This book is a bible for cooking a great fish dish. The detail is amazing, but very straightforward.
This book wont gather dust, thats for sure!
The best fish cookery books are written by fishermen.. November 24, 2007
49 out of 50 found this review helpful
...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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