Alone among TV fish cooks, Mitchell Tonks is both a restaurateur and a fishmonger. His chain of Seafood Cafés incorporate a fishmonger within the restauranthis enthusiasm for fish is infectious. His bookshortlisted for the André Simon Awardstarts from the beginning with concise instructions on how to select and buy fish and carries on right through to stunning and simple fish dishes for the table. Amazing section photographs by Salvador Dalí protegé Carlo Chinca feature in this highly unusual and stylish book while wonderfully cookable recipes make the experience of enjoying and cooking fish fun. Recipes include Cockles with Smoked Bacon; Spaghetti with Fresh Lobster, Basil, and Pine Nuts; Charred Prawns with Indian Spices; Cured Sardines with Fresh Parsley and Garlic; Poached Mackerel Fillets with Leek, Soft Egg, and Anchovy Salad; and Menorcan Octopus.
|Product dimensions:||7.69(w) x 9.99(h) x 0.46(d)|
About the Author
Mitchell Tonks is a co-founder and Executive Chef of the acclaimed FishWorks Seafood Cafés and Traditional Fishmongers.