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The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish (River Cottage Cookbook) Hardcover – March 20, 2012


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Frequently Bought Together

The River Cottage Fish Book: The Definitive Guide to Sourcing and Cooking Sustainable Fish and Shellfish (River Cottage Cookbook) + The River Cottage Meat Book + The River Cottage Cookbook
Price for all three: $81.77

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Product Details

  • Series: River Cottage Cookbook
  • Hardcover: 608 pages
  • Publisher: Ten Speed Press (March 20, 2012)
  • Language: English
  • ISBN-10: 1607740052
  • ISBN-13: 978-1607740056
  • Product Dimensions: 8 x 1.8 x 10.6 inches
  • Shipping Weight: 4.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #160,257 in Books (See Top 100 in Books)

Editorial Reviews

Review

“A thorough, thoughtful 608-page guide to finding and eating ‘good’ fish.”
—New York Times Book Review

“Hugh is the person to go to for a properly informed and insightful read on almost any food subject. This fish book is no exception. It is illuminating, original, and utterly delicious, offering a solid background on the matter, including basic techniques and an abundance of original recipes.”
—Yotam Ottolenghi, author of Plenty
 
“Fearnley-Whittingstall and Fisher’s comprehensive instructions on the mechanics of cleaning and preparing fish are worth the price of the book alone, but their fondness for typically unloved species of fish—mackerel, sea robins, sand dabs, and the like—makes this an indispensible book for any serious piscivore.”
—Hank Shaw, author of Hunt Gather Cook: Finding the Forgotten Feast

About the Author

HUGH FEARNLEY-WHITTINGSTALL is a renowned British broadcaster, writer, farmer, educator, and campaigner for sustainably produced food. He has written eight books, including The River Cottage Meat Book, the 2008 James Beard Cookbook of the Year. Hugh established the River Cottage farm in rural Dorset, England, in 1998.
 
NICK FISHER is a leading fish authority and journalist who has created and presented television and radio shows on fishing. He lives in Dorset with his family, a lake full of trout, and several boats.

More About the Author

Hugh Fearnley-Whittingstall has become widely known as a broadcaster for his uncompromising commitment to real food and honest home cooking. His three series for Channel 4 -- most recently River Cottage Forever -- have earned Hugh a huge popular following. His most recent book, THE RIVER COTTAGE COOKBOOK, scooped the top food writing awards in 2002, winning the Glenfiddich Trophy, the Andre Simon Food Book of the Year and the Guild of Food Writers' Michael Smith Award. Hugh lives in Dorset with Marie and their son Oscar.

Customer Reviews

4.6 out of 5 stars
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See all 9 customer reviews
Extremely thorough, well-researched, and engaging.
hapaxlegomenon
I have just bought a smoker to further experiment with flavors and hope that my fishing skill improves enough to guarantee a constant source of fishy pleasure.
David Roberts
If you lack a fish monger, a Whole Foods will be a terrific resource.
S. Morgan

Most Helpful Customer Reviews

35 of 35 people found the following review helpful By S. Morgan on May 13, 2012
Format: Hardcover
I must be honest, I love just about everything I read that has been put out by the River Cottage group. That being said, I felt the need to boost the rating on this because of the mis-information in a two-star review that might scare individuals away from this wonderful resource. The prior review seemed to imply that this was an "England only" book and I can assure you as a midwestern-dwelling American, I found this book to be great. Then again, I don't rely on the meager pickings of flash-frozen fish fillets at the local mega-mart for my fish needs.

I should mention these supposed "exotic" fish - lots of Mackerel, Black Bass, Sole and let's not forget the crafty crab or the sneaky salmon! Yes, there are things you've likely not heard of state-side on a regular basis, but the book offers plenty of substitutions. A recipe for "Breaded plaice fillets with tartar sauce" indicates you can use Pollock, Whiting, Pouting, Megrim, Witch or Flounder - I can readily find 3 of those at no less than 3 stores within 10 minutes of my house on a regular basis, and one of those in the frozen fillet section of all of mega-marts! The book focuses on sustainability and will want you to source from fish mongers whenever possible. If you lack a fish monger, a Whole Foods will be a terrific resource. If you're still unsure, a better mega-mart will order-in fish for you at the seafood counter if you simply ask.

This is not just a counter-review. This is also to ensure that like all the other books before it, this follows the River Cottage formula not only of excellent, simple recipes and beautiful photography, but of instilling a background in education as well. Not only does this include how to shop for fish, but how to catch and fillet your own fish.
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10 of 10 people found the following review helpful By David Roberts on October 16, 2012
Format: Hardcover Verified Purchase
Firstly let me say to those of you who say its British and has British fish in it, read the book and add the words "or a similar fish" to each named fish and the recipe applies. If you have a good source of fresh fish caught by yourself, friends or family great get started, if not take the time to find a good fish market and ask about all the fish on sale. If all you can buy is Tilapia from the freezer in the supermarket then some of this book is wasted on you, however you will still have a good read. This book will teach you that less is more, there is no need to bread, fry, drench in seasoned flour to get great tasting fish, although fish in beer batter is one of my favorites. I have just bought a smoker to further experiment with flavors and hope that my fishing skill improves enough to guarantee a constant source of fishy pleasure.
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10 of 10 people found the following review helpful By Harry Taro Aoyagi on December 25, 2012
Format: Hardcover
There are many fish I catch over here in the states that perfectly substitute the fish that are "English" only.
Bass "baz"; white perch
Cod; a big piece of blue cat fillet.
Mackerel; Spanish mackerel or snapper blues
Dabs; flounders
Whiting; sea mullets, whiting, or kingfish
Sea bream; bluegills or Spots.
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4 of 4 people found the following review helpful By Meredith T. Hendra on March 2, 2013
Format: Hardcover Verified Purchase
my husband is a chef and uses this book ALL the time for inspiration. I have been fortunate enough to sample
some of the things he has made for work and WOW....
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2 of 2 people found the following review helpful By Stephen D. Metcalfe on February 7, 2013
Format: Hardcover Verified Purchase
Are now clear to me in handling fish and seafood generally. I have always been somewhat nervous in handling fish and shellfish. It is knowing when is the right moment to consider it done as a little extra time can change the success of a course so much. This has given me a greater insight for sure.
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