FISH (SOPHIE GRIGSON)

Originally published in 1998, and shortlisted for the Best Food Book in the 1999 Glenfiddich Food and Drink Awards, Fish has now been fully updated by its author. Sophie Grigson creates accessible modern-day recipes for both the novice and the experienced cook. From Halibut with Welsh Rarebit Crust and Maryland Crabcakes, to Greek Octopus & Red Wine Stew and Lobster Thermidor, there are recipes for all tastes plus helpful tips on buying, storing and preparing fish from William Black. The only book you will ever need on fish and fish cookery.