As many books as you want!
Add this book to bookshelf
Grey
Write a new comment Default profile 50px
Grey
Read online the first chapters of this book!
All characters reduced
Tom Kitchin's Fish and Shellfish - cover

Tom Kitchin's Fish and Shellfish

Tom Kitchin

Publisher: Absolute Press

  • 0
  • 1
  • 0

Summary

Tom Kitchin's Fish & Shellfish showcases the brilliant talents of one of the UK and Scotland's favourite chefs. 
 
Tom's passion for the best and freshest produce comes to life in these pages, as he celebrates the best fruits of the sea. Recipes take in delights such as grilled lobster, poached langoustines with aioli, crab and pea soup, braised squid risotto and Thai-style oysters, alongside roast turbot with seaweed hollandaise, whole lemon sole with a citrus and basil dressing, Cullen skink and salt cod fritters. There are also some recipes straight from Tom's Edinburgh gastropub, The Scran and Scallie, including their delectable fish pie and special battered fish chips. These are recipes that take you right to the shore-side and the spirit of fish cookery. 
 
Beyond the recipes, there are top tips for how best to prepare this beautiful ingredient, and Tom also provides a quick and easy guide to grilling, poaching, frying, curing and roasting fish. With beautiful photography to accompany each recipe, this is guaranteed to become the go-to book for lovers of fish and shellfish.

Other books that might interest you

  • Cook Japan Stay Slim Live Longer - cover

    Cook Japan Stay Slim Live Longer

    Reiko Hashimoto

    • 1
    • 1
    • 0
    Debunking the myths surrounding the complexity and accessibility of Japanese food, Reiko Hashimoto's new book is packed full of delicious dishes for a sustainable, slimming diet and long healthy lifestyle.  
    The benefits of the Japanese diet are explored in detail – for example slim physique, stable blood sugar, increased joint flexibility and a longer lifespan – followed by an introduction to key Japanese fresh and store cupboard essentials. 
    With easy to follow instructions, the 100–120 recipes found in this book vary from basics to the more technically complex, perfect for all those wishing to perfect the art of Japanese home cooking. 
    Brand new photography will accompany the majority of the recipes, and menu plans will be provided to allow the reader to plan for dinner parties and special occasions. Nutritional details give context to the recipes and allow those following 5:2 or a calorie-based diet to enjoy the recipes. 
    With Japanese food so enjoyed in restaurants, from high-end gourmet to mid-price sushi and takeaways, this is the perfect book for home cooks.
    Show book
  • Authentic Mexican Recipes - cover

    Authentic Mexican Recipes

    Olivia Smith

    • 1
    • 3
    • 0
    Mexican cuisine is as complex as other ancient cuisines, such as those of Indian Cuisine, China and Japan, with techniques and skills developed over thousands of years of history. It is created mostly with ingredients native to Mexico, as well as those brought over by the Spanish conquistadors, with some new influences since then.
     
    In addition to staples, such as corn and chile peppers, native ingredients include tomatoes, squashes, avocados, cocoa and vanilla, as well as ingredients not generally used in other cuisines, such as edible flowers, vegetables like huauzontle and papaloquelite, or small criollo avocados, whose skin is edible.
     
    Vegetables play an important role in Mexican cuisine. Common vegetables include zucchini, cauliflower, corn, potatoes, spinach, swiss chard, mushrooms, jitomate (red tomato), green tomato, etc. Other traditional vegetable ingredients include chiles, huitlacoche (corn fungus), huauzontle, and nopal (cactus leaves) to name a few.
     
    European contributions include pork, chicken, beef, cheese, herbs and spices, as well as some fruits.
     
    Tropical fruits, many of which are indigenous to Mexico and the Americas, such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country.
     
    Here you will find more than 50 mexican recipes anyone can make and enjoy.
    Show book
  • Preserves - River Cottage Handbook No2 - cover

    Preserves - River Cottage...

    Pam Corbin

    • 0
    • 1
    • 0
    In the second of the River Cottage Handbook series, Pam Corbin explains how to turn Britain's seasonal gluts of fruit, vegetables, flowers and herbs into delicious preserves to enjoy all year around. 
     
    Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favourites such as raspberry jam, lemon curd, quince cheese and sloe gin, to fresh new combinations such as apple butter, cucumber pickle and nettle pesto.  
     
    The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes and full-colour photographs throughout, and is completed by a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, Preserves is a concise and inspiring guide to an age-old art for kitchen beginners and keen preservers alike.
    Show book
  • Pam the Jam - The Book of Preserves - cover

    Pam the Jam - The Book of Preserves

    Pam Corbin

    • 0
    • 1
    • 0
    - 
    'Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her'  
    – DIANA HENRY 
      
    Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as 'Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind.  
     
    Pam will show you how to make more unusual preserves too – such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there's a recipe for classic lemon curd, and also a wonderfully light lime and coconut one.  
     
    If you have an array of Pam's preserves in your store cupboard, you can transform any meal in an instant. She'll inspire you to dig into your jars of preserves to make spin-off recipes such as scrumptious lime cheesecake, cherry pie or spicy sausage rolls. Packed with detailed instructions, explanations and tips, this is the only preserve-making bible that you will ever need.
    Show book
  • The Little Library Year - Recipes and reading to suit each season - cover

    The Little Library Year -...

    Kate Young

    • 0
    • 1
    • 0
    'A very special book' DIANA HENRY. 
     
    'Perfect' NINA STIBBE. 
     
    The Little Library Year takes you through a full twelve months in award-winning food writer Kate Young's kitchen. Here are frugal January meals enjoyed alone with a classic comfort read, as well as summer feasts to be eaten outdoors with the perfect beach read to hand. 
     
    Beautifully photographed throughout, The Little Library Year is full of delicious seasonal recipes, menus and reading recommendations. 
     
    'A wonderful, brilliant book' RUBY TANDOH. 
     
    'The best present a food-obsessed bookworm could ask for' OLIA HERCULES. 
     
    'Tender, gorgeous, clever and generous' ELLA RISBRIDGER. 
     
    'Bibliophile foodies have a treat in store for them. Many treats, in fact' JASPER FFORDE.
    Show book
  • Game - River Cottage Handbook No15 - cover

    Game - River Cottage Handbook No15

    Tim Maddams

    • 0
    • 1
    • 0
    In the fifteenth River Cottage Handbook, Tim Maddams offers a comprehensive guide to harvesting and preparing game, and a host of delicious recipes. 
     
    Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck. 
     
    Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper's pie and Roasted hen pheasant with all the trimmings. 
     
    With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat.
    Show book