The River Cottage Fish Book
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The River Cottage Fish Book [Hardcover]

Hugh Fearnley-Whittingstall , Nick Fisher , Simon Wheeler
4.5 out of 5 stars  See all reviews (2 customer reviews)

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Book Description

November 19, 2007

More than just a cookbook, this extensive volume provides a complete understanding of fish, from their natural habitats and life cycles to what sauce they go best with. An extensive introductory section explains the various options for procuring good fish and provides information on fish farming, aquaculture, issues involving sustainability and harvesting, and buying and catching fish in an ethical manner. Every manner of fish cooking is covered as well, including pickling, salting, barbecuing, frying, potting, stewing, smoking, and more, with each technique accompanied by a classic recipe, among them sashimi and battered cod. This is a complete guide to fish designed for amateur cooks, seafood lovers, and adherents of the slow food movement alike.  

Editorial Reviews


A great big book with lots of simple fish recipes ... It's packed with information and it reminds you that cooking is fun Independent Fifty Best Cookbooks Assuredly written and enlightening ... This erudite volume looks likely to become a much-used kitchen fixture for eco-aware cooks Time Out --This text refers to an out of print or unavailable edition of this title.

About the Author

Hugh Fearnley-Whittingstall is the author of numerous cookbooks and was awarded the Glenfiddich Trophy for his food writing. He won the André Simon Food Book of the Year in 2006 for The River Cottage Meat Book and in 2001 for The River Cottage Cookbook. Nick Fisher is a fishing writer who contributes regularly to Shooting Times magazine. Simon Wheeler is a professional food photographer whose work has appeared in such books as Classic Cooks and The Main Course.

Product Details

  • Hardcover: 608 pages
  • Publisher: Bloomsbury UK (November 19, 2007)
  • Language: English
  • ISBN-10: 0747588694
  • ISBN-13: 978-0747588696
  • Product Dimensions: 8.4 x 1.4 x 10.6 inches
  • Shipping Weight: 5.3 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #1,717,687 in Books (See Top 100 in Books)

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

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Most Helpful Customer Reviews
17 of 17 people found the following review helpful
5.0 out of 5 stars If you liked the River Cottage Meat Book... January 4, 2008
If you liked the River Cottage Meat book, you should also like this book. You will find informed and up to date discussions and commentaries on the sustainability of various fisheries as well as fish farming practices, some very nice recipes and, descriptions of fishes found in the UK (although many are also available to North American consummers). Some recipes are a bit on the traditional and heavy side so I am guessing the omega3 crowd might be a bit disapointed. Since the book is a bit UK- and Euro-centric, I am hoping for an updated North American version.
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7 of 7 people found the following review helpful
By Jackal
Buy this book if you live on the British Isles or the west coast of Scandinavia. The book describes most edible fish in this part of the world. If you live outside this area I would imagine that there are more suitable books (like Fish & Shellfish: The Cook's Indispensable Companion). Even tough, naturally, some of the fish is found in North America as well.

The book has interesting information about fish species the Brits don't like and thus export to the French, a fish stock depletion index for each species, latin names, angling tips, attempts by UK supermarkets to sell tasty fish that happens to have ugly names, etc. The book also goes into a lot of details of how to filet fish and naturally different cooking methods. There is also a decent selection of recipes. However, this is a book for poeple who like fish as well as cooking fish. If you are just looking for a recipe collection, this book is overkill.
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