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There is something thrilling about taking a whole fish and knowing
how to create a quick, simple and tasty meal. There is also something
thrilling about discovering over 200 authentic and delicious Italian
fish recipes that have been adored throughout Italy for over half a
century.
Bringing the rich tradition of fish and seafood cuisine from The
Silver Spoon kitchen to your home, and emphasising quality
ingredients and the simplicity of approach that epitomises the
Mediterranean style, Phaidon Press is pleased to announce Fish:
Recipes From the Sea, published in Spring 2012.
Beautifully designed, and illustrated with over 130 especially
commissioned photographs, Fish: Recipes From the Sea is divided into
chapters according to the main types of fish: white round fish, flat
white fish, oily fish, freshwater fish and seafood. From the Pirate's
Fish Soup, to the mouth-watering Turbot with Saffron, Almonds and
Wine to the classic Sea Bream Baked in a Salt Crust, Fish: Recipes
From the Sea features an astounding array of dishes reflecting the
resourcefulness and creativity of Italian cooks.
Each chapter begins with descriptions of the main types of fish,
which along with original illustrations assist with the
identification of the fish. Created in close collaboration with CJ
Jackson, Director of the Billingsgate Seafood Training School,
London, Fish: Recipes From the Sea also guides readers on the best
ways to choose and prepare fish, with advice on what to ask your fish
supplier, suggestions for the best cooking methods to try, as well as
clearly giving possible alternatives for types of fish to use in
recipes.
As one of the most prominent topics in Western food trends of the
moment, fish and seafood have been extolled for their numerous health
and nutritional benefits, whilst at the same time becoming a central
concern in the movement towards a more sustainable and
environmentally conscious way of eating.
Fish: Recipes From the Sea addresses the sustainability issues and
offers advice on suitable alternatives so you can adapt the featured
dishes to make the most of whatever is available locally to you.
A final chapter on techniques breaks down all the key preparation
methods into clear, step-by-step instructions accompanied by
photographs for each stage, so you'll know exactly how to wash, skin
and remove bones for every type of fish and seafood. Straightforward
indexes and reference materials means that finding everything you
need couldn't be simpler.
Hardback
270 x 180 mm
312 pages
135 Colour Photographs
ISBN 978 0 7148 6387 0 |
