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Informationen zum Autor Sophie Grigson is a cook, food writer and television presenter with over 20 books to her name and nine television series for BBC, Channel 4 and UKTV Food, as well as several more for the Travel Channel. She has also written columns and articles for the Evening Standard , Independent , Sunday Times , Country Living , BBC Good Food and Waitrose Food Illustrated . On impulse, after interviewing the late Russell Norman about his book, Venice , in 2019 she sold or gave away the majority of her belongings and packed herself into her small car to move to Puglia in the south of Italy. Since making the town of Ceglie Messapica her home, she has filmed two series of the award-winning Sophie Grigson: Slice of Italy for Discovery/Food Network and started her catering business, Trulli Delicious. William Black, an expert on matters piscine, has supplied fish to many of the UK's top restaurants. Klappentext With a new introduction and updated text, Fish is an essential addition to every kitchen shelf. Fish is one of the greatest culinary passions of our time. Delicious and healthy, there is nothing so fine as a fish cooked with love and care. Chargrilled, fried, roasted or steamed, in fillets, or steaks, whole and boned, on the shelf and off the shell: fish in all its forms is quick and easy to cook, and pure joy to eat. Including over 180 of Sophie Grigson's fabulous fish recipes - from Fried Monkfish with Salsa Verde and Norwegian Fishcakes, to Whiting and Tomato Gratin and Lobster Thermidor - plus everything you need to know about buying and preparing fish by the late William Black, expert in matters piscine, this is the only book you need about fish. Praise for the original edition: 'All piscine life is here - what to buy, when to buy it, what to do with it and, of course, how to serve it. This is definitely a tour de force from sea and stream' The Times 'Sophie's recipes tell you all you need to know about modern fish cookery' Homes & Gardens 'Impressive both for scope and knowledge. Best of all, it is a work of infectious enthusiasm' Independent 'First class' Harpers & Queen Vorwort This updated edition of Fish includes over 180 recipes and celebrates one of the great culinary passions of our times. Zusammenfassung 'Initially I was surprised by just how little time it takes to cook fish. Sometimes seconds will do, and you seldom need to spend more than a few minutes when cooking a fillet of fish. Yes, precision is vital to avoid overcooking, but quite honestly there is no great mystery to it.' Originally published in 1998 and shortlisted for the Best Food Book in the 1999 Glenfiddich Food and Drink Awards, FISH has now been fully updated by Sophie Grigson. In FISH , Sophie creates accessible modern-day recipes for both the novice and the experienced cook. From Halibut with Welsh Rarebit Crust and Maryland Crabcakes, to Greek Octopus and Red Wine Stew and Lobster Thermidor, there are recipes for all tastes - plus helpful tips on buying, storing and preparing fish from William Black. This is the only book you will ever need on fish and fish cookery. ...
