Whether you're looking to eat less meat, a lover of seafood, or even a dedicated pescatarian, you'll find something for you in this book filled with delicious and practical recipes for every lifestyle. 'A delicious collection of versatile, quick and simple pescatarian inspired dishes, for all to enjoy!' - GORDON RAMSAY In this stunning new cookbook from celebrated chef Jo Pratt, choose between cooking each recipe as a fish dish, or get creative with some veggie substitutes, so recipes can be suited to any diet or preference! From a curried Buddha bowl to Cornish crab pasties, aromatic cured salmon with pea blinis to a wholesome and hearty smoky mac 'n' cheese, the range of international recipes spans the globe and are all simple, well-balanced and packed with flavour. As well as easy approaches on how to cook your fish and hacks for vegetarian options, this original cookbook shows you how to prepare the perfect fish fillet and handle whole fish and seafood. With a wide variety of health benefits, there has never been a better time to join the growing pescatarian movement and expand your culinary skills. With beautiful photography of the dishes, this sumptuous cook book is a must-have for any modern kitchen. 'Wow, this is such a wonderful book, just open the cover and let Jo take you through some really inspiring recipes and ideas and show you just how simple cooking great seafood can be.' - Mitch Tonks

Billingsgate is the UK's largest and most famous inland fish market, offering buyers the opportunity to see the widest selection of fish in the United Kingdom. This unique book celebrates the market's fascinating history, explores market life today, and offers over 80 delicious recipes.Amusing stories from the floor and interesting information about the market's history are combined with CJ Jackson's invaluable advice on selecting fish, sustainability, techniques for fish preparation and cooking dozens of delectable dishes.This London institution is steeped in history and tradition. Its origins can be traced back to 1327 when Edward III granted London's citizens a charter concerning the market rights of the City of London. Today Billingsgate Market is based in London's Docklands where, at 5 a.m. every Monday to Saturday, a bell is tolled and London's "free and open market for all sorts of fish whatsoever" opens for business.Billingsgate Market Fish and Shellfish Cookbook will make engaging reading for anyone with a love of cooking fish and an interest in the history of one of London's greatest markets.

A fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery, with 200 recipes and stunning food and location photography.

Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.

At home, guided by Fuchsia's clear instructions, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce.

With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines.

This important new series rediscovers the original heroes of cookery. Reissuing texts that for decades have been available only to collectors of old books, each title has been redesigned giving the original text an updated yet timeless look for today's reader. These classic voices convey the flavour of their times and yet are astonishingly relevant to the modern reader. With two more titles to follow in September, this series will establish itself as an exciting new source of reference and inspiration for all food lovers. First published in 1938, the original editor of Madame Prunier's Fish Cookery Book, Ambrose Heath, described it as 'a really thrilling book...that should take its place among the classics of the kitchen'. This is certainly as true today as when Madame Prunier first wrote her Advice on Buying fish and Elementary Rules for Cooking Fish. Simple but wonderful recipes for Savoury Butters and Sauces, Soups, Fresh-Water fish, Salt-Water Fish and Shellfish include such delights as Crayfish Barquettes, Clam Risotto, Devilled Herrings and Sole Souffle, fulfilling the original ambition of the book to 'keep all the cooks in Britain busy for some time'.

A collection of salmon and dessert recipies from Alaska cook LaDonna Gundersen, photographs provided by Ole Gundersen. Your complete guide to understanding, selecting and enjoying the wild pacific salmon! With over 52 fabulous quick-and-easy recipes, you can whip up great salmon dishes in your own kitchen anytime. Move over, grilled chicken - tonight it's summertime salmon bruschetta, hazelnut-encrusted salmon and baked Alaska for dessert!

The perfect companion for fish lovers searching for fresh inspiration in the kitchen, with more than 70 recipes from top chef Nathan Outlaw.

The theme is simplicity: discover a world of easy-to-prepare recipes based on sustainable species and easy-to-obtain ingredients. The book takes you through core cooking techniques from raw, cured and smoked to barbecued, baked and grilled, and so much more. In each chapter, Nathan reveals the fish varieties best suited to each technique, plus secrets for simplicity in your own fish kitchen.

Nathan's mouth-watering recipes will have you cooking everything from Scallops with hazelnut butter and watercress to Seafood burgers with celeriac and apple salad. For those buying whole fish - or catching their own - there's even an illustrated step-by-step guide to their preparation, guiding you through every stage of the process.

With this easy-to-use cookbook, you'll be preparing elegant fish dishes from the comfort of your own kitchen in no time.

For the forager, the seashore holds surprising culinary potential. In this authoritative, witty book John Wright takes us on a trip to the seaside. But before introducing us to the various species to be harvested, he touches on such practicalities as conservation and the ethics of foraging; safety from tides, rocks and food poisoning; the law and access to the shore, our right to fish, landing sizes and seasons; and equipment such as nets, pots and hooks.
Next comes the nitty-gritty: all the main British seashore species that one might be tempted to eat. The conservation status, taste and texture, availability, seasonality, habitat, collecting technique and biology of each species is covered; there are also quite a few gratuitous but fascinating diversions. The species covered include crustacea (brown shrimp, common crab, lobster, prawn, shore crab, spider crab, squat lobster, velvet swimming crab); molluscs (clams, cockle, dog whelk, limpet, mussel, oyster, razor clam, winkle); mushrooms; plants (alexanders, babbington's orache, fennel, frosted orache, marsh samphire, perennial wall rocket, rock samphire, sea beet, sea buckthorn, sea holly, sea kale, sea purslane, sea rocket, spear-leaved orache, wild cabbage, wild thyme); and seaweed (carragheen, dulse, gut weed, laver, pepper dulse, sea lettuce, sugar kelp, kelp).
Finally, there are thirty brilliant recipes. Introduced by Hugh Fearnley-Whittingstall, "Edible Seashore" is destined to join the other handbooks in the series as an indispensable household reference.

Forget everything you thought you knew about fish cookery with Take One Fish.

There are no rules when it comes to cooking fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey - from elaborate to easy, small to large and - always - scale to tail.

Josh's multi award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it - yes that's right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready. With flair, colour and bucket loads of flavour, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder.

Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh's mission - to get more people having fun with fish ingenuity every day.

Simple food, well prepared, is one of life's great pleasures and when friends and family are part of the equation, cooking and sharing becomes all the more enjoyable. In a series that spans everything from casual barbecues to the tagines of Morocco, from nutritious ways with vegetables to the classic dishes of Italy, the recipes capture the spirit of a cuisine and the spirit of an occasion. There are feature spreads on specific ingredients and techniques, step-by-step photos and suggestions for variations to the recipes.