More than just a cookbook, this beautifully produced volume in threeparts promotes a total understanding of British fish, from theirnatural habitats to what sauce they go best with to how to respecttheir seasonality, in keeping with the River Cottage ethos.
Thefirst part is dedicated to understanding fish - Hugh and Nick explainthe ins and outs of procuring a good fish, discussing fish farming,aquaculture, sustainability and harvesting issues, how to buy and catchfish in an ethical way, and how to prepare it for the kitchen.
Nextthey open up a whole world of fish cooking - pickling, salting,barbecuing, frying, potting, stewing, smoking and more are explained indepth, each technique followed by classic recipes from gravadlax tokedgeree, from sashimi to chip shop battered cod.
Finally,Hugh and Nick present Britain's best fish by species, giving portraitswith notes on seasonality and ecology, as well as listing the relevantrecipes from part 2 with alternatives.
With a new introduction from Hugh, The River Cottage Fish Book is the only book on fish that the adventurous fish lover will ever need.
- Hardback from £38.85