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Fish & Seafood

  • Good Food: Fish & Seafood Dishes

    Jeni Wright

    Product Code: ANRUH
    Paperback
    Fish and seafood are a healthy, versatile and delicious choice, and to prove that cooking with these ingredients doesn't have to be complicated or time-consuming, the team at BBC Good Food Magazine have collected their favourite recipes for Good Food 101 Fish & Seafood Dishes. You'll never be stuck for ideas with these tasty, easy recipes, from Smoked Salmon and Dill Tartlets to Spicy Singaporean Fish, in chapters that include Simple Everyday Suppers, Easy Entertaining, Healthy & Low-Fat and Asian Flavours. As each recipe is accompanied by a full-page colour photograph and step-by-step instructions, creating delicious fish and seafood dishes in your own kitchen has never been so simple.
    • £4.89
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  • The Hidden Hut

    Simon Stallard

    Product Code: BOKXM
    Hardback
    Simon Stallard's The Hidden Hut is one of Cornwall's finest restaurants. Completely off grid, it's a sight to behold and Simon loves to cook up atmospheric open-air feasts for diners.

    From cooking using fire pits in the sand to wind-chime fish smokers and wood-fired rotisseries, Simon's meals have become iconic and now he's sharing some of the secrets so you can bring his blend of Cornish flavour into your cooking.

    He shares recipes for the feasts that made him famous and also offers ideas for soups, chowders, spiced dhals, summer salads and hearty eats.
    • £15.89
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  • The Flexible Pescatarian

    Jo Pratt

    Product Code: BULVV
    Hardback
    'A delicious collection of versatile, quick and simple pescatarian inspired dishes, for all to enjoy!' Gordon Ramsay 'Wow, this is such a wonderful book, just open the cover and let Jo take you through some really inspiring recipes and ideas and show you just how simple cooking great seafood can be.' Mitch Tonks Whether you're looking to eat less meat, a lover of seafood, or even a dedicated pescatarian, you'll find something for you in this book filled with delicious and practical recipes for every lifestyle from celebrated chef Jo Pratt. Choose between cooking each recipe as a fish dish, or get creative with some veggie substitutes. From a curried Buddha bowl to Cornish crab pasties, aromatic cured salmon with pea blinis to a wholesome and hearty smoky mac `n' cheese, the range of international recipes spans the globe and are all simple, well-balanced and packed with flavour. As well as easy approaches on how to cook your fish and hacks for vegetarian options, this original cookbook shows you how to prepare the perfect fish fillet and handle whole fish and seafood. With a wide variety of health benefits, there has never been a better time to join the growing pescatarian movement and expand your culinary skills.
    • £16.00
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  • The Food of Sichuan

    Fuchsia Dunlop

    Product Code: CAXME
    Hardback
    A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery, with 200 recipes and stunning food and location photography. Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. At home, guided by Fuchsia's clear instructions, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines.
    • £24.00
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  • The Island Kitchen

    Selina Periampillai

    Product Code: BXLHC
    Hardback
    This ravishing cookbook will take you on a journey around the Indian Ocean islands, to taste the flavours of the colourful markets of Mauritius, the aromatic spice gardens of the Seychelles, the fishing coasts of the Maldives, the lagoons of Mayotte and the forests of Madagascar. Selina Periampillai, born in London but of Mauritian descent, celebrates the vibrant home-cooking of the islands, with dishes such as Sticky chicken with garlic & ginger, Mustard- & turmeric-marinated tuna, Seychellois aubergine & chickpea cari, and Pineapple upside-down cake with cardamom cream. With 80 simple recipes for everything from quick mid-week suppers to large rum-fuelled gatherings, and beautiful food photography and illustrations, this book will take you straight to the warm, welcoming kitchens of these beautiful islands.
    • £20.80
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  • HOOKED

    Mark Hix

    Product Code: BRYLV
    Hardback
    Hooked delves into the exciting fishing adventures of celebrated chef, restaurateur and food writer Mark Hix, opening with the story of his first catch, age 8, being cooked for supper by his grandmother - the catalyst for what has become his passion. You will be regaled with tales of extraordinary fishing expeditions at home and afar, from the banks of the Dumfriesshire coast to Tuscany's Porto Ercole, with each trip ending with a feast - be it the catch of the day (if all went to plan), or something found and foraged if the need arises (always have a back-up plan). Hooked features both exotic and humble dishes such as Hot stone salmon, Barracuda & pineapple ceviche, Trout kedgeree and Mahi mahi sashimi. Weaved into the narrative are the infectious, and unexpected, joys of fishing and what it does for you. Hint: it's not necessarily about the fish. Featured locations: England Scotland Ireland Italy Florida The Bahamas South Africa Australia New Zealand
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  • The Longevity Diet

    Valter Longo

    Product Code: BMDYB
    Paperback
    The internationally renowned, clinically tested, revolutionary diet program to lose weight, fight disease, and live a longer, healthier life. Can what you eat determine how long, and how well, you live? The clinically proven answer is yes, and The Longevity Diet is easier to follow than you'd think. The culmination of 25 years of research on ageing, nutrition, and disease across the globe, this unique combination of an everyday diet and fasting-mimicking diet (FMD) to be done only 3-4 times per year lays out a simple solution to living to a healthy old age through nutrition. FMD does away with the misery and starvation most of us experience while fasting and helps you reap all the beneficial health effects of a restrictive diet while avoiding the negative stressors, like low energy and sleeplessness. Valter Longo, Director of the Longevity Institute at USC and the Program on Longevity and Cancer at IFOM in Milan, developed THE FMD after making a series of remarkable discoveries in mice and humans indicating that specific diets can activate stem cells and promote regeneration and rejuvenation in multiple organs to reduce the risk for diabetes, cancer, Alzheimer's and heart disease. Longo's simple pescatarian daily eating plan and the periodic, fasting-mimicking techniques can both yield impressive results. Low in proteins and sugars and rich in healthy fats and plant-based foods, The Longevity Diet is clinically proven to help you: Lose weight and reduce abdominal fat Make simple changes which can extend the healthy lifespan Prevent age-related muscle and bone loss Build your resistance to diabetes, cardiovascular disease, Alzheimer's and cancerLongo's healthy, life span-extending plan is based on an easy-to-adopt pescatarian plan along with the fasting-mimicking diet 4 times a year, and just 5 days at a time. The Longevity Diet is the key to living a longer, healthier, and more fulfilled life.
    • £9.59
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  • River Cottage Handbook No.5 - Edible Seashore

    John Wright

    Product Code: AAHMM
    Hardback
    For the forager, the seashore holds surprising culinary potential. In this authoritative, witty book John Wright takes us on a trip to the seaside. But before introducing us to the various species to be harvested, he touches on such practicalities as conservation and the ethics of foraging; safety from tides, rocks and food poisoning; the law and access to the shore, our right to fish, landing sizes and seasons; and equipment such as nets, pots and hooks. Next comes the nitty-gritty: all the main British seashore species that one might be tempted to eat. The conservation status, taste and texture, availability, seasonality, habitat, collecting technique and biology of each species is covered; there are also quite a few gratuitous but fascinating diversions. The species covered include crustacea (brown shrimp, common crab, lobster, prawn, shore crab, spider crab, squat lobster, velvet swimming crab); molluscs (clams, cockle, dog whelk, limpet, mussel, oyster, razor clam, winkle); mushrooms; plants (alexanders, babbington's orache, fennel, frosted orache, marsh samphire, perennial wall rocket, rock samphire, sea beet, sea buckthorn, sea holly, sea kale, sea purslane, sea rocket, spear-leaved orache, wild cabbage, wild thyme); and seaweed (carragheen, dulse, gut weed, laver, pepper dulse, sea lettuce, sugar kelp, kelp). Finally, there are thirty brilliant recipes. Introduced by Hugh Fearnley-Whittingstall, Edible Seashore is destined to join the other handbooks in the series as an indispensable household reference.
    • £12.89
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  • Tom Kitchin's Fish and Shellfish

    Tom Kitchin

    Product Code: CBLQK
    Hardback
    (1)
    A true celebration of the sea, Tom Kitchin's Fish & Shellfish showcases the brilliant talents of one of the UK and Scotland's favourite chefs. Tom's passion for the best and freshest produce comes to life in these pages, as he celebrates the best fruits of the sea. Recipes take in delights such as grilled lobster, poached langoustines with aioli, crab and pea soup, braised squid risotto and Thai-style oysters, alongside roast turbot with seaweed hollandaise, whole lemon sole with a citrus and basil dressing, Cullen skink and salt cod fritters. There are also some recipes straight from Tom's Edinburgh gastropub, The Scran and Scallie, including their delectable fish pie and special battered fish. These are recipes that take you right to the shore-side and the spirit of fish cookery. Beyond the recipes, there are top tips for how best to prepare this beautiful ingredient, and Tom also provides a quick and easy guide to grilling, poaching, frying, curing and roasting fish. With beautiful photography to accompany each recipe, this is guaranteed to become the go-to book for lovers of fish and shellfish.
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  • Oyster Isles

    Bobby Groves

    Product Code: BZHOP
    Hardback
    The oyster. Ostrea edulis. 'Edible bones'. The Great British oyster is deeply embedded in our geographical, historical and socio-cultural landscape. Five-thousand-year-old oyster shells have been discovered in the northern reaches of Scotland, and oyster shells are littered along the extinct riverbeds deep beneath the London of today. A highly prized delicacy of the Romans, the oyster has always been a class leveller: an everyman food of the poor during the Victorian age to a food of decadence during the twentieth century. It is a superfood; a biological water meter; an ecological superpower. The oyster card, 'the world is your oyster' - it has even crept into our language. Bobby Groves, Head of Oysters at the Chiltern Firehouse, takes us on a wonderful journey of the British oyster, a five-thousand-mile motorcycle odyssey of Britain's spectacular coastlines. He vividly brings to life this strange and marvellous creature, shining a light on its rich and vibrant history, its cultural impact and ecological importance as well as those oyster folk who work so hard to protect them. Part travelogue, part social history, Oyster Isles is a celebration of the much-loved yet much-misunderstood British oyster.
    • £16.00
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  • Sushi Master

    Nick Sakagami

    Product Code: BXXLE
    Hardback
    Learn to make sushi at home with lessons from the masters. Nick Sakagami, the only person outside of Japan to earn the designation osakana meister, introduces the fundamentals of sushi, starting with the fish. Photography from Tokyo's Tsukiji fish market offers an inside look at where most of our tuna comes from, and a deep dive into the tools, techniques, and etiquette of sushi ensure you'll never look at a California roll the same way again. Expert recipes from Sakagami's favorite international sushi chefs and clients include variations of: Maki Sashimi Nigiri Onigiri (rice balls) Sushi Master also includes recipes for traditional Japanese soups, including two different types of miso, plus appetizers like tsukemono (Japanese pickles), shishito pepper, and spicy scallop carpaccio. Once you've mastered the staples, you can move on to advanced techniques, such as searing, marinating, aging, and adding garnishes. This comprehensive guide also includes tips on sourcing your ingredients and best practices for sustainability. Sushi Master is your definitive guide to mastering the art of sushi.
    • £13.59
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  • Sushi Taste and Technique

    Kimiko Barber

    Product Code: BVLUN
    Hardback
    Make your own sushi in minutes and learn how to create traditional Japanese recipes in just a few steps with Sushi: Taste and Technique. With an enticing mix of classic and contemporary recipes, head chefs Kimiko Barber and Hiroki Takemura show you how to create dozens of dishes including pressed mackerel sushi, spicy tuna and avocado sushi bowls and stunning sashimi plates. Learn the basics of how to make sushi, with foolproof recipes and beautiful photographs to make Japanese cooking simple. This brand new edition also includes a handy photographic guide to fish and shellfish, teaching you how to prepare every ingredient and ensuring perfect homemade sushi every time. Sushi: Taste and Technique helps you to create authentic Japanese sushi that will wow your taste buds - and your friends. Previous edition ISBN 9781405373388
    • £10.39
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  • Trout Cookbook

    Jane Bamforth

    Product Code: BTDJN
    Hardback
    The best-known of all freshwater fish, trout is also one of the most popular. It is inexpensive to buy and readily available, which makes it the perfect ingredient for a variety of meals. This inspiring book offers an essential guide to preparing and cooking trout, from the popular rainbow trout, to the less common brown, golden and coral trout, as well as succulent sea trout. The 60 recipes that follow provide plenty of inspiration for serving trout in new and exciting ways, from Trout Bisque and Smoked Trout Tartlets, to Stuffed Trout with Tarragon Sauce, Trout Burgers, Smoked Trout Cannelloni, and Thai-marinated Sea Trout. The book features all the essential practical information you need for buying, preparing and cooking trout, including types of trout and the most useful kitchen equipment. It is presented with clear step-by-step recipe instructions and illustrated with more than 300 photographs of key techniques and each finished dish.
    • £9.09
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  • Oyster Companion

    Patrick McMurray

    Product Code: BSVBH
    Paperback
    Praise for the author's 2007 earlier edition: "In speed and presentation, one of North America's top talents is Patrick McMurray." -The New York Times. Consider this: France's 3,400 oyster growers produce most of the world's oysters, about 130,000 tons annually, and the French consume about 50% of those oysters between Christmas Eve and New Year's Day alone. During that same week, however, Parisian hospitals receive about 2,000 oyster-shucking-related injuries! Perhaps it's time to let an expert show you how to open them safely. In The Oyster Companion renowned expert Patrick McMurray takes readers down the path to oyster expertise and injury-free enjoyment. Patrick knows oysters. For him it was love at first taste as a sixteenyear-old busboy in Toronto and he's never looked back, going so far that he launched three restaurants where oysters take pride of place, and he holds two Guinness World Records for oyster shucking - 38 in a minute, and 8,800 in an hour in a team of 10. In fact, he designed a bestselling oyster knife, the pistol grip Paddyshucker. Rich in history and lore, The Oyster Companion weaves together anecdotes from the author's experience as a restaurateur and competitive shucker with practical information on everything from opening oysters with finesse to ordering hard-to-get bivalves online. Fully illustrated with gorgeous colour photography, the book includes: History of oysters in civilization; Detailed breakdown of the differences among 50 oyster varieties found worldwide; Lifecycle, anatomy, ecological footprint, health benefits, and how feeding habits and locations affect taste (the "merroir"); Tips for growing oysters; Growers and exporters of the world's best oysters; The best oyster bars from Europe and North America; How to sample oysters and a tasting wheel to pair oysters with the proper drink; Throwing an oyster-themed dinner party; Tips on sourcing the freshest and best-tasting oysters in the world; Shucker Paddy's Oyster Opening 101: Tips on shucking and presenting; Expert's guide to some of the best knives and shuckers in the world and their techniques. This is an essential selection for all cooking collections.
    • £11.96
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  • Nathan Outlaw's Fish Kitchen

    Nathan Outlaw

    Product Code: BQMCB
    Hardback
    'Nathan's cooking is driven and inspired by what's local and what's available and you can really taste Cornwall in his food' Heston Blumnethal Like all top chefs, Nathan Outlaw is constantly evolving his cooking and creating fantastic new dishes in his kitchens. Here he shares his latest innovations in an exciting collection of over 70 recipes, every one of them photographed by David Loftus. The theme is simplicity: easy-to-prepare recipes based on sustainable species and easy-to-obtain ingredients. The book is divided into chapters by cooking technique: raw, cured, pickled and soused, smoked, steamed, poached, boiled and braised, grilled, barbecued, baked, pan-fried and deep-fried. Nathan begins each with an explanation of the particular technique, revealing the secrets of his simple approach to it, and detailing the varieties he considers best suited to the technique. The recipes that follow are mouthwatering: Whisky-cured salmon with kohlrabi and horseradish yoghurt; Scallops with hazelnut butter and watercress; and Seafood burger with celeriac and apple salad, to name a few. And for those who are buying whole fish - or catching their own - there is a step-by-step illustrated guide to their preparation. Essentially, this is an elegant easy-to-use cookbook for all fish lovers looking for fresh inspiration in the kitchen.
    • £11.99
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  • Poke Bowls

    Mary Warrington

    Product Code: BPZVY
    Paperback
    Originating in Hawaii, poke bowls are one of today's hottest food trends. This fresh, easy-to-use guide gives you all the information you need to make the same beautiful dishes at home, including recipes for all the bowl's components: the base (fish, mushrooms, or tofu); sauces, like shoyu and avocado; crunchy elements, including nuts; and toppings. Complete with instructions for assembly, Poke Bowls is the perfect gift for foodies.
    • £11.29
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  • The New England Catch

    Martha Watson Murphy

    Product Code: BNHSK
    Hardback
    The New England Catch is a collection of 100 seafood recipes plus recipes for complementary side-dishes, breads and desserts with stories about and photos of the New England fishing industry and the fisherman. Dozens of brief little stories about the history and culture including literary quotes, and small sidebars are also included.
    • £21.89
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  • Good Fish

    Becky Selengut

    Product Code: BMLAV
    Paperback
    It can be intimidating to shop for seafood! Let this deliciously smart cookbook lure you to Pacific coast seafood that's good for your health and good for the planet.aMaking smart seafood choices has never been more confusing, yet knowing whether it's healthy to eat and whether it's overfished or been caught in ways that harm other species or the environment is crucial. Chef and seafood advocate Becky Selengut helps simplify the issue for consumers. This fully revised and expanded edition of 100 recipes includes, of course, salmon, as well as new additions such as lingcod, Pacific cod, wahoo (or ono), mahimahi, and herring. From shellfish to finfish to "littlefish" (think sardines), there are recipes for 20 varieties of "good fish." Also included are cooking techniques (such as how to sear a scallop perfectly), practical tips for buying and caring for seafood, and the most current sustainability information. Seattle sommelier April Pogue provides wine pairings for each recipe.aGood Fishais a bible for Pacific Coast sustainable seafood. Included are recipes for-aClams, mussels, oysters, Dungeness crab, shrimp, scallops, wild salmon, Pacific halibut, black cod, lingcod, rainbow trout, albacore tuna, Pacific cod, Arctic char, mahimahi, wahoo (or ono), sardines, herring, squid, and caviar.
    • £24.00
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  • Prawn on the Lawn: Fish and seafood to share

    Rick and Katie Toogood

    Product Code: BMGDA
    Hardback
    Ideal for the foodie who loves entertaining and wants to recreate restaurant-quality food without the fuss, Prawn on the Lawn is a collection of quick, fresh, healthy and delicious fish and seafood recipes. This contemporary and fresh take on fish cookery comes from the trendiest fish restaurant on the block, and lays bare their simple techniques for creating amazing food with maximum impact. Chapters include Cold Tapas, Hot Tapas, Large Plates, Sides, Desserts & Cocktails. Named by The Sunday Times in the Top 100 restaurants in the UK, Prawn on the Lawn offers sharing plates with a difference. Following suit, this book shares the restaurant recipes so that you can easily select your perfect compilation for the ideal dinner-party menu. Chef-owners Rick and Katie Toogood help you deliver their unique brand of light, zingy and delicious fish and seafood meals. From their signature `prawn on the lawn' (avocado and chilli on toast topped with cooked prawns) to succulent scallop ceviche, beetroot-cured salmon and razor clams with nam jim, to crab adobo - it's all delicious and guarantees wow factor. With wine and beer pairings, a selection of delicious cocktail recipes and tips for adapting recipes to party size, budget, fish preference and seasonality, this book makes hosting friends and family easy. There's also a handy buyer's guide, offering everything you need to know to become an a-fish-ionado! `This is the sort of place you would visit daily if you could.' The Sunday Times Foreword by Mitch Tonks.
    • £18.09
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  • The Fish Book

    Paul Peacock

    Product Code: BGDVS
    Paperback
    This book will give you the knowledge and confidence to choose, prepare, cook and enjoy fresh food and seafood. It explains simply how to gut, clean and fillet fish and how to deal with shellfish and crustaceans such as crab and lobster, and what knives and tools you'll need for the job.The numerous recipes take into consideration sustainable fishing and advise on which fish can be used instead of those at risk. The book also encourages the use of locally caught produce rather than those shipped around the world.As well as recipes for cooking sea and river fish, shellfish, crustaceans you'll discover how to preserve fish.
    • £9.09
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  • Alex Hollywood: Cooking Tonight

    Alex Hollywood

    Product Code: AXGUM
    Hardback
    An exciting new cookery book for anyone whose heart sinks at the question: 'What shall we have for dinner tonight?'. In spite of her Hollywood name, Alex is a busy working mum who faces all the usual challenges: not enough time, too much to do, wanting to feed her family good home cooked food but bored by endless food shopping. Sound familiar? Guided by her fuss-free approach to cooking and drawing on the recipes from her popular Twitter feed @hollywood_wife, Cooking Tonight is based around the staple ingredients we all buy in our weekly shop, showing us how to throw them together to create delicious and easy home cooked suppers. These recipes will fit easily into your mid-week meal planning, many of them using up leftovers, and are versatile enough for it not to matter if you don't have all the right ingredients. Mealtimes should be a time when we sit together, even for a short while, to unwind and relax, and enjoy a good meal. This stress-free cookbook will give you new ideas to put the oomph back into your cooking and pleasure into your eating. Chapters include: Soups; Chicken; Mince; Pork; Beef; Lamb; Fish; Meat-free; Pasta; Toasties; Something Sweet
    • £21.99
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  • The Australian Fish and Seafood Cookbook

    John Sussman

    Product Code: AVXSU
    Hardback
    The Fish and Seafood Companion is just the handbook home cooks need to take the fear out of selecting, preparing and cooking fish and earns its place as an instant classic.Years in the making, this is the definitive guide to enjoying the fish and seafood, as has never before been attempted. Covering 100 species of fish and seafood; identification, handling and cooking guides; 150 recipes for the best ways to prepare it; case studies on best-practice fisheries and fishermen; guides to 20 key cooking techniques; as well as hundreds of produce identification photographs highlighting the best possible produce. Recipes include Bream with bok choy, parsley root and salted red chilli, Pan-fried john dory liver on toast, Smoked eel and green peppercorn pate, Pickled mackerel, Pan-fried squid hoods with rocket pesto and Grilled scampi with garlic butter.This stylish compendium is a labour of love by the most respected authorities on seafood in the business.
    • £28.50
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  • Lobster Cookbook

    Jane Bamforth

    Product Code: AUZAE
    Hardback
    Lobster has a unique sweet taste and a firm meaty texture - once a speciality ingredient it is now available at affordable prices. Home cooks may at first be intimidated by the thought of cooking this versatile shellfish, but once you've cooked lobster at home, you'll wonder why you ever hesitated. The book explains the different types of lobster and other large shellfish, includes step-by-step preparation and cooking techniques and, most importantly, presents a whole range of delectable recipes. From simple classic treatments such as Lobster Bisque or Lobster Thermidor there are also wraps, noodles and grills all packed full of irresistible shellfish.
    • £9.09
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  • Gone Fishing

    Mikkel Karstad

    Product Code: AUWQY
    Hardback
    Chef Mikkel Karstad takes us on a fishing trip around the lakes, rivers and coastline of his native Denmark, catching and cooking fish and shellfish from sustainable species only. Each is given its own chapter, from plaice and skate to razor clams, langoustine and crab, with clear examples as to why zander fillet is an ethical and even more delicious alternative to the diminishing stocks of its sister fish, perch. Karstad not only cooks but styles each dish himself, bringing his elegant and fresh design aesthetic to over 80 delicious and nutritional recipes. Photography by Anders Schonnemann, shot on the beach, at sea and in the kitchen, beautifully complements Karstad's open-air lifestyle.
    • £24.00
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