A Feast Of Fish: 160 New and Classic Recipes - Softcover

McAndrew, Ian

Softcover

ISBN 10: 0356176444 ISBN 13: 9780356176444

Publisher: Little, Brown, 1989

Synopsis

Fish has become the culinary passion of the 90s. Restaurant sales of fish and seafood now far outstrip those of meat and supermarket fish counters are growing each year. Fish is now regarded as the healthy and safe choice and it is also suprisingly easy to cook, but many people still lack confidence when it comes to buying and preparing fish at home.

In A FEAST OF FISH, Ian McAndrew, Michelin-star chef and restaurateur with over 25 years experience in fish cookery, sets out to educate and enthuse even the most timid of cooks. He offers sound advice on how to select the best fresh fish and shellfish and then guides the reader through preparation techniques with the aid of clear step-by-step illustrations. The recipe collection features over 150 innovative recipes, ranging from the simple to the elaborate, and includes modern classics such as Bass, Monkfish and Tuna and the more traditional choices such as Salmon, Sole and Haddock.

About this title

Review:

Ian McAndrew's A Feast of Fish is a celebration of the magnificent variety of fish available to us now from fishmonger and supermarket. Ranging from the expensive so-called "prime fish", such as turbot, John Dory, sole and sea bass, to the comparatively humble mackerel, haddock and skate, Ian McAndrew presents a exquisite collection of dishes both familiar and unfamiliar, simple and elaborate. It should perhaps be said that the simplicity is relative. A Feast of Fish is the product of 25 years' experience as chef and restaurateur, and, though designed for home cooking, these are definitely restaurant dishes intended to be plated up and served individually. The stocks and sauces are those of the restaurant kitchen, rich and thickened by reduction; vegetables are invariably julienne or turned to beautiful little barrel shapes. But if you have the skills and are prepared to make the effort, the results are just fabulous. At the less elaborate end are such sumptuous simplicities as "Sea Bass With Girolles", "Fingers of John Dory on Cous Cous With Sauce Vierge", "Lobster With Fresh Peas" or "Grilled Fillet of Mackerel With Polenta and Stewed Tomatoes". For the more ambitious there are some extraordinary recipes to aim at: "Oyster Parfait" is a poached mousse, and makes a most glamorous appearance in "Sea Bass With Oyster Parfait and Poached Oysters"; "Tournedos of Hake With a Courgette Puree and a Sauce of Fresh Squid" wraps hake fillet in a sheet of Parma ham; the luscious "Boudin of Red Mullet, Crèpes and Mushy Peas With a Salad of Confit Fennel and Orange" just about defies description. --Robin Davidson

Review:

I have enjoyed his food, and I have enjoyed his book: I now strongly urge you to do the same (Nico Ladenis)

Based on the finest ingredients, his menus provide a memorable culinary experience, and his inventiveness results in a unique harmony of flavours from unusual combinations of ingredients (Egon Ronay)

A Michelin-starred chef and restauranteur, McAndrew's user-friendly approach to cooking doesn't detract from the imagination of his recipes which, after current trends, are globe-spanning in their influences: Mediteranean tomato and plaice crostinit, poached lobster in oriental broth and roast monkfish with leek and bacon mash will leave you wondering which to try first. (IRELAND IMAGE MAGAZINE)

A FEAST OF FISH will never fail to delight or inspire. (HEALTHY EATING)

About this edition

• Publisher: Little, Brown
• Publication date: 1989
• ISBN 10: 0356176444
• ISBN 13: 9780356176444
• Binding: Paperback
• Number of pages: 232