Fish

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Fish is one of the great culinary passions of our times. Delicious and healthy, there is nothing so fine as fish cooked simply with love and care. Char-grilled, fried, roasted or steamed, in fillets or steaks, whole and boned, on the shell and off the shell: fish in all its forms is quick and easy to cook, and pure joy to eat.

Including over 180 fabulous recipes from television's most contemporary cook, Sophie Grigson - plus everything you need to know about buying and ...

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Dust Cover Missing. Light shelving wear with minimal damage to cover and bindings. Pages show minor use. Help save a tree. Buy all your used books from Green Earth Books. Read. ... Recycle and Reuse. Read more Show Less

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01/10/1998 Hardcover Used-Good Book in good or better condition. Dispatched same day from US or UK warehouse.

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2000 Hard cover Illustrated. Fair. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show ... discolouration. Sewn binding. Cloth over boards. 320 p. Contains: Illustrations. *****PLEASE NOTE: This item is shipping from an authorized seller in Europe. In the event that a return is necessary, you will be able to return your item within the US. To learn more about our European sellers and policies see the BookQuest FAQ section***** Read more Show Less

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2000 Hard cover Illustrated. Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Sewn ... binding. Cloth over boards. 320 p. Contains: Illustrations. *****PLEASE NOTE: This item is shipping from an authorized seller in Europe. In the event that a return is necessary, you will be able to return your item within the US. To learn more about our European sellers and policies see the BookQuest FAQ section***** Read more Show Less

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Photographs By Smith, Georgia Glynn London, United Kingdom 1998 Hardcover 1st Edition Near Fine in Near Fine jacket Book. 10 1/4h x 8w. A nice 320 page hard cover cookbook by ... husband and wife cooking experts, Sophie Grigson and William Black. Over 180 recipes for preparing fish and seafood dishes. A delicious and healthy food to eat, quick and easy to cook. A first edition, 4th printing. Published in 1998 in London. This is an ex-library book, does have markings of library and discarded stamped on a few pages at front. Over all condition, near fine, clean and solid navy blue cover boards with near fine dust jacket, with mylar cover included. No wear to book, no other markings. Color photos thru-out of dishes. Image is our book. Read more Show Less

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04/28/1998 Hardcover ***SIMPLY BRIT*** We have dispatched from our UK warehouse books of good condition to over 1 million satisfied customers worldwide. We are committed to ... providing you with a reliable and efficient service at all times. *****PLEASE NOTE: This item is shipping from an authorized seller in Europe. In the event that a return is necessary, you will be able to return your item within the US. To learn more about our European sellers and policies see the BookQuest FAQ section***** Read more Show Less

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Overview

Fish is one of the great culinary passions of our times. Delicious and healthy, there is nothing so fine as fish cooked simply with love and care. Char-grilled, fried, roasted or steamed, in fillets or steaks, whole and boned, on the shell and off the shell: fish in all its forms is quick and easy to cook, and pure joy to eat.

Including over 180 fabulous recipes from television's most contemporary cook, Sophie Grigson - plus everything you need to know about buying and preparing fish by Britain's leading expert in matters piscine, William Black - Fish is a book for every kitchen shelf.

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Editorial Reviews

Library Journal
Daughter of the late Jane Grigson, Sophie Grigson is a well-known British food writer in her own right. Black, her husband and an authority on fish and sustainable fisheries, provides the practical information on fish and seafood, while she presents close to 200 recipes, from Grilled John Dory with Salsa Verde to What-You-Will Stew. Grigson has a lively style and a delightful turn of phrase, and her recipes are fresh and mostly simple, although they do presume some kitchen experience. It's too bad that the publisher didn't undertake an Americanized edition of the book, which would have made it accessible to a much wider audience. Although there is a chart of American substitutions for some fish, and many recipes list alternatives, much of the information is specific to Great Britain, and British recipe terminology is often a different language from ours. Nevertheless, this is strongly recommended for special and larger collections. Copyright 1999 Cahners Business Information.
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Product Details

  • ISBN-13: 9780747220930
  • Publisher: Headline Book Publishing, Limited
  • Publication date: 4/1/2000
  • Pages: 320
  • Product dimensions: 8.07 (w) x 10.28 (h) x 1.02 (d)

Table of Contents

Introduction 9
Part 1 Fish and fishing 13
First catch your fish... 14
What is a fish? 18
Part 2 Buying, preparing and cooking fish 21
On buying fish 22
On preparing fish 28
On cooking fish 30
Guide to symbols 36
Part 3 Fish types and recipes 37
Flaky Fish 38
Cod
Coley
Haddock
Hake
Ling
Pollack
Pouting
Whiting
Inshore and Prime fish 61
Conger Eel
John Dory
Grey Mullet
Gurnard
Monkfish
Rascasse
Red Mullet
Sea Bass
Sea Bream
Weever
Wrasse
Fish with no Bones 92
Sharks and Dogfish
Skates and Rays
Flatfish 104
Brill
Dab
Flounder
Halibut
Lemon Sole
Megrim
Plaice
Sole
Turbot
Witch
Herrings and other Clupeiformes 125
Anchovy
Herring
Sardine
Sprat
Whitebait
Warm-water and Reef Fish 136
Barracuda
Bourgeois
Capitaine
Emperor
Flyingfish
Grouper
Parrotfish
Pomfret
Snapper
Tuna, Mackerel and Game Fish 147
Tuna
Bonito
Bluefish
Horse Mackerel
Jack
Kingfish
Mackerel
Mahi Mahi
Marlin
Swordfish
Yellowtail
Migrants 169
Eel
Salmon
Sea Trout
Deep and Distant 182
Grenadier
Hoki
Orange Roughy
Redfish
Scabbardfish
Toothfish
Shellfish 192
Abalone
Conch and Whelk
Winkle
Amande
Clam
Cockle
Mussel
Oyster
Palourde
Praire
Queen Scallop
Razorshell
Scallop
Sea Urchin
Soft-shell Clam
Surf Clam
Telline
Venus Clam
Verni
Crustaceans 217
Crabs
Crayfish
Lobsters
Prawns
Shrimps
Squid, Octopus and Cuttlefish 247
Cuttlefish
Octopus
Squid
Freshwater Fish 258
Bream
Carp
Catfish
Char
Lamprey
Nile Perch
Perch
Pike
Roach
Smelt
Sturgeon
Tilapia
Trout
Zander
Preserved Fish 276
Canned Fish
Salted Fish
Fish Sauce
Dried Fish
Fish Roe
Smoked Fish
Pickled Fish
Buried
Rotten and Fermented Fish
Sauces, Stocks, etc. 302
Beurre Blanc
Parsley Sauce
Bechamel or White Sauce
Clarified Butter
Coconut Milk
Court-bouillon
Fish Stock
Reduced Fish Stock
Quick Hollandaise
Mayonnaise
Tartare Sauce
Apricot and Chilli Blatjang
International Fish Chart 314
Index 318
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