It is not surprising that more people than ever are choosing to eat fish. Not only does fish cook quickly, but it is low in fat, high in protein, rich in vitamins and minerals and simple to prepare. The Book of Fish and Shellfish Dishes contains a varied and eclectic selection of over 100 imaginative recipes. Many different kinds of fish are included, from plaice, whiting and tuna, to mussels, lobsters and oysters, and suitable alternatives are offered where appropriate. The dishes use a variety of cooking methods, including steaming, poaching, cooking en papillote, braising, baking and grilling. Traditional favourites such as Kedgeree sit alongside new and exciting recipes such as Trout and Artichoke Frittata, providing a satisfying blend of dishes. The recipes are grouped according to type of fish, such as flat fish and oily fish, and a helpful introduction offers advice on buying, storing, preparing and cooking fish. Techniques such as filleting or cleaning mussels are illustrated with colour step-by-step photographs and concise instructions, as is every recipe.
Hilaire Walden has been a freelance food, wine and restaurant writer and editor for more than 20 years, and has travelled extensively to further her knowledge of food. She has published 44 cookery books, and written for many magazines and newspapers. Hilaire has also worked in radio and television, taught cookery, given demonstrations and acted as a consultant to various food, drink and PR companies.