The River Cottage Fish Book
The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish [A Cookbook]
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2.0 • 1 Rating
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- $10.99
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- $10.99
Publisher Description
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.
PUBLISHERS WEEKLY
In the latest of his British cookbooks re-edited for an American audience, the usually land-loving proprietor of River Cottage brings along an aptly surnamed seafood expert to explore a huge variety of crustaceous or finned delicacies. The collection bears the three classic earmarks of Fearnley-Whittingstall's writing. First, it is comprehensive to a fault. The 135 recipes are preceded by a 100-page chapter entitled "Understanding Fish," which examines the food's health benefits as well as necessary knife skills for the chef. And the final third of the book is a guide to sea creatures presented in encyclopedic format, from the history of herring to the lifecycle of the budgie. Second, he maintains a strong focus on sustainable eating. Not only are there rules for sustainable shopping and a list of threatened species to avoid, but also, amid treats like lobster with herb mayonnaise, and sea bass baked in raw salt, there is a section on thrift (i.e., leftovers) with entries including roast pollock head, and deep-fried fish skins. The third trait involves the disarming straightforwardness he often exhibits toward the dispatch of his prey. In a brief meditation entitled "Killing fish," he observes that the most effective means is "a sharp crack across the head," using either a "bosher" made specifically for the deed, or a "well-chosen found object." Thus, a secondary function is born for this 600-page hardcover.
