This is the essential book about the cookery as well as zoology of
the fish and shellfish that inhabit the Mediterranean; now
published in more than a dozen languages and available in France,
Italy, Spain, Greece and many other home territories. It combines
natural history and cookery in a most enticing way, providing
information for the fisherman and seafood enthusiast as well as for
the cook. Its genesis was while the author was posted to the
British Embassy in Tunis, his wife needed an overview of the local
fish markets to plan her shopping. It was taken up with enthusiasm
by Elizabeth David and has been required reading ever since. The
book is split between a catalogue, with drawings and description of
each sort of fish, together with cookery notes and any information
that might put it in context; and a recipe section which draws on
the best methods of cooking these types of fish from the many
countries best acquainted with them. There is a full index and
bibliography. The writing is matchless: exact, yet humorous;
learned, yet light. It is one of the most inspirational cookery
books to have been written in the last fifty years.
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