A fish cookery book containing more than 800 recipes, all tested and refined by the staff and pupils at Leith's School of Food and Wine. Advice on wine is included with every recipe.
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C.J. Jackson trained and subsequently taught at the Cordon Bleu Cookery School in London. She joined Leiths School of Food and Wine in 1989 becoming Vice Principal in 1995 at which time she co-authored the first edition of Leiths Fish Bible. She left Leiths in 1998 to pursue a freelance career as a food consultant and cookery writer and to extend her knowledge about her particular passion - fish. CJ now teaches regularly at Billingsgate. She also writes for various magazines and has published several books including The Ration Book Diet and The Times Food for Feasts and Festivals.
Fish enthusiasts of all skill levels are certain to find at least a handful of recipes worth trying in this mammoth compilation billed as "the only fish cookbook you will ever need." Divided into three parts (basic skills, recipes and reference), the book feels like a master course on all things aquatic and edible: explanations of cooking and preparation methods are understandable, straightforward and loaded with diagrams, while the recipes range from classics (crab bisque and cioppino) to nouveau (Honeyed Scallop Brochettes and Monkfish Coconut and Mango Curry). The greatest challenge for American cooks will be finding some of the fish-Turbot, John Dory and hake aren't easily found on these shores, so recipes such as Pan Fried John Dory With Roasted Pumpkin might be relegated to culinary wish-lists for a while. The authors recognize this, though, and offer substitutions-along with wine suggestions-for every dish. Those looking for an inspired break from roasted salmon will find a wealth of great ideas, and those with access to a good fishmonger will be even happier. 40 pages of color photos.
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Paperback. Condition: Good. A fish cookery book containing more than 800 recipes, all tested and refined by the staff and pupils at Leith's School of Food and Wine. Advice on wine is included with every recipe. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Seller Inventory # GOR002196351
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Paperback. Condition: Very Good. A fish cookery book containing more than 800 recipes, all tested and refined by the staff and pupils at Leith's School of Food and Wine. Advice on wine is included with every recipe. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR001593394
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Hardcover. Condition: Good. Dust Jacket Condition: Good. First Edition. A hardback book with both book and jacket in good condition, dated 1995. With photographs in the book by Graham Kirk. Seller Inventory # 064159
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First Edition. Very good copy in the original gilt-blocked cloth. Spine bands and panel edges slightly dust-toned and rubbed as with age. Remains particularly well-preserved overall. Physical description: 672 pages, 40 unnumbered pages of plates : color illustrations ; 26 cm. Notes: Includes index. Bibliography: page 660. Subjects: Cooking (Fish); Fishes Cookery; Fish Cookery. 1 Kg. Seller Inventory # 404332
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Seller: MW Books Ltd., Galway, Ireland
First Edition. Very good copy in the original gilt-blocked cloth. Spine bands and panel edges slightly dust-toned and rubbed as with age. Remains particularly well-preserved overall. Physical description: 672 pages, 40 unnumbered pages of plates : color illustrations ; 26 cm. Notes: Includes index. Bibliography: page 660. Subjects: Cooking (Fish); Fishes Cookery; Fish Cookery. 1 Kg. Seller Inventory # 404332
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