The River Cottage Fish Book

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Customer reviews

review by: date: 2009-05-20 rating:
She shall have a fishy on a little dishy
Piscine companion to the immense 'River Cottage Meat Book' this is yet another indispensable tome from the curly-haired placenta eating cookery gastronomic hero that is Hugh Fearnley-Whittingstall. Championing sustainable fishing and getting pasionate about our watery friends is classic Hugh, and his enthusiasm and knowledge simply ooze from every page. With advice on buying, cooking and presenting; this honest and comprehensive book is extremely big and heavy, but is one to treasure.

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review by: wressledene date: 2009-05-13 rating:
Nothing fishy about this book!
Another goodie from Hugh, this book feeds the senses even before you start on the cooking. It looks and feels delicious and is the usual mix of information and recipes. If fish floats your boat, then this book is an excellent catch! (Sorry...)

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review by: date: 2009-05-09 rating:
Masterpiece of a book
Hugh is ace. I already had a flick through his Meat and can honestly say the combination of the Meat and Fish in my library is superb. I regularly find myself getting out Hugh's Meat and rustling up something special - you expect great things from his Meat, but fish is another kettle altogether. His intimate relations with the fish really come to the fore - heads, tails, gutting, frying, stuffing - he really loves the fish. I have to say that I hadn't really been into fish until my partner suggested I tried her red snapper - one taste of that on my lips and I was hooked. Regardless of the fish, it's the way it's prepared and presented that makes the difference. I like to see the fish laid bare, on a plate for me to really get my juices flowing. I like the way he approaches the fish from all angles - he is a true natural. My particular favourite is barbecued fish, something my partner particularly likes. She is also partial to battered fish however I prefer take it from a more obscure angle, and this is where I really come into my own. I like the way Hugh describes each section of the fish and gives his own 'personal' view if how to attack each piece - a real scale of achievement and hats of to Hugh - he really pulls it off with aplomb. One of my favourites is the old stuffing of the big one - a trout. Faced with a large trout what do you do - Hugh certainly knows. Take the head, pull it off and ram in the load then roast to perfection. Excellent. My partner and I are really into fish now and a lot of this is thanks to hugh, giving us new ideas of the variety of fish and the parts of the fish - I really have to admit to liking a fish head, whereas my partner prefers the lower end and tail. I dare to say I like taking the tail too, however not as much as my partner. I have to say that if we had a fish each, she is rather selfish as she would take my tail but not return the favour and give me head.

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review by: date: 2009-04-24 rating:
Comprehensive
This book will open your mind to the wonders of fish. br / br /The book starts with a detailed section on how to prepare all the seafood that is in the book, from gutting and filleting a fish to dressing a crab. br / br /The passion that Hugh Fearnly-Whittingstall and Nick Fisher have for fish is then shown through the wonderful recipes that are offered for every type of fish and shell fish. Each recipe is straight-forward and the number of ingredients never becomes unmanageable. br / br /Of course, with his River Cottage hat on nothing is left to waste so there is even a section on how to cook the off-cuts and left-overs from your main meals. br / br /After the extensive recipies section there is a wealth of knowledge on each fish and mention of a sustainability rating, e.g. whether you should really be buying the fish in question or not. It really does make you aware of what can be considered ethical and sustainable when eating fish. br / br /A truly wonderful guide to fish that will make you aware of what and when to buy.


review by: mattieboyz date: 2009-04-23 rating:
Fishy business
After Hugh Fearnley-Whittingstall's peerless 'Meat' book this does for fish what that mighty tome did for the red stuff. With all the best cooking methods, a plethora of great recipes, and some sumptuous illustrations, this is another superb addition to the 'must have' cookbooks.

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Similar categories

Books . Special Features . Regular Stores . Richard Judy's Book Club
Books . Subjects . Food Drink . Food Writers . Hugh Fearnley-Whittingstall
Books . Refinements . Language (feature_browse-bin) . English
Books . Refinements . Format (binding_browse-bin) . Hardcover
Books . Refinements . Font Size (format_browse-bin) . Regular Size

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