Whether you’re a seafood maestro or simply hoping to get a grasp on the fundamentals of fish, you’ll find plenty to inform and inspire in these cookbooks. Written by some of the UK’s best chefs, these books cover everything from store cupboard essentials to advanced cooking techniques, along with a whole host of fresh, exciting recipes for fish and other seafood.
The definitive guide to fish and shellfish
Innovative versions of favourite seafood dishes
Failsafe prep and cooking instructions
Rick Stein’s Fish & Shellfish
A love of fish and shellfish has been at the heart of Rick Stein’s entire career, laying the foundation for his award-winning restaurants and taking him around the world to create his many TV series and cookbooks. This updated and revised edition of the best-selling Fish & Shellfish collates a lifetime of learning, guiding readers through basic fish preparation, useful equipment, store cupboard essentials, and techniques to help you whip up sophisticated fish dishes at home. “The overriding principle behind all the recipes in this book is ‘Would I cook this at home?'”, says Rick Stein, with dishes like Dover sole a la meunière, stir-fried salt and pepper squid, and Maryland crab cakes making the cut.
Fish
Tom Aikens’ Fish shows us how to cook seafood in an environmentally mindful way, with guidance on how to swap over-fished and endangered tuna and salmon for lesser-known, under-fished species, like megrim sole, ling and gurnard. Tom also includes plenty of practical tips on how to source fish sustainably. The book is organised by cooking method, from frying, baking and poaching to grilling, marinating and steaming, and also includes new takes on well-known fish, like whole bream baked in sea salt, deep fried squid with lime and aioli, and grilled sardines with thyme and garlic.
J Sheekey FISH
Celebrating the legendary London fish restaurant, J Sheekey, this cookbook will show you how to recreate the dishes and recipes that have been served up in this Covent Garden eatery for over a century. Sheekey Executive Chef Tim Hughes and cookery editor Allan Jenkins have teamed up to create a set of accessible recipes that span their famous champagne oysters, a comforting Cornish fish soup, Dublin Bay prawn and chicken pie, as well as plenty of desserts and sides.
