Fish is not just for Friday, and it's definitely not as fiddly as you think, that is the mantra behind Mark Hix's offering, simply titled FISH. Hix invites you to dive in to the world of fish cookery, providing simple instructions on how to: buy, store, prep and cook all manner of fish and shellfish. Recipes are helpfully grouped according to your requirements: fast, light, comfort and posh.
Jake Tilson used to be scared of fish (a feeling many of us share). Ice-laden market stalls were avoided and seafood recipes were left safely on the shelf. Yet, rather than resort to the analyst's chair, Jake decided to overcome his culinary phobia by cooking his way out of the problem. In this fascinating book, the award-winning artist, designer, writer and cook travels the world on a quest to buy, prepare and cook fish and seafood. In at the Deep End is an engaging personal story of discovery of fish cookery. Travelling from Venice to Tokyo, New York to Sweden and Aberdeen to Sydney, Jake chronicles his journey to in absorbing detail. £20 UK
In Sweden there’s a dish called pytt i panna that’s literally translated to little pieces in a pan. Here, we call it a hash and there’s no better way to use your Thanksgiving leftovers (or any leftovers) than to fry them up with some potatoes and throw in some kind of protein. Here I use fingerling potatoes, brussel sprouts, leftover turkey, and drizzle it with some turkey gravy. The best part? The fried egg on top.
Part of a striking upheaval in attitudes to food and cooking between the wars, this book was published to immediate success in 1921, providing a level of detail that was unusual amongst its contemporaries, while inspiring its readers with its daring recipe selection. £14.99. UK. www.quadrille.co.uk