Leith's Fish Bible

Leith's Fish Bible

by Caroline Waldegrave (Author), Caroline Waldegrave (Author), Caroline Waldegrave (Author), C.J. Jackson (Author)


Leiths Fish Bible is the only fish cookbook you will ever need. With innumerable recipes from all over the world, it has something for every occasion from a simple supper to an elegant dinner. As with every book from the classic Leiths series, all recipes are fool-proof, easy to use with an emphasis on proper technique. Here are many of the classics - dishes such as Sole Meuniere, Risotto Nero, Lobster Thermidor and Deep-fried Cod in Beer Batter - alongside the contemporary - Mackerel, Rice Noodle and Peanut Salad, Noisettes of Salmon with Cucumber and Fennel Salsa - and the exotic - Braised Octopus in Rioja, Seafood Laksa and Sushi Nigiri. Chapters are divided by fish groups (with alternative fish given for every recipe) with an extensive chapter on Shellfish as well as Preserved Fish. There is also detailed information on methods of preparation and cooking techniques such as filleting and boning, alongside preparing shellfish and home-smoking. This new edition has been revised, updated and redesigned with several new recipes and stunning new photographs. Comprehensive and authoritative, it is an essential book for every kitchen.


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More Information

Format: Hardcover
Pages: 640
Edition: New
Publisher: Bloomsbury Publishing PLC
Published: 17 Oct 2005

ISBN 10: 0747571023
ISBN 13: 9780747571025
Book Overview: 'I'd love to have written this book. It is so comprehensive in its coverage of every type of fish and shellfish that you are ever likely to buy in Britain ... The recipes in the book are so interesting, every aspect of modern cookery is covered ... We will keep a copy in the kitchen as a crib!' - Rick Stein Leiths is a hugely successful brand - the Cookery Bible has sold over 245,000 copies alone. The Leiths series sells about 30,000 copies a year. Will be accompanied by a major publicity campaign

Media Reviews
'The best friend you can have in the kitchen.' Nigel Slater
Author Bio
C.J. Jackson trained and subsequently taught at the Cordon Bleu Cookery School in London. She joined Leiths School of Food and Wine in 1989 becoming Vice Principal in 1995 at which time she co-authored the first edition of Leiths Fish Bible. She left Leiths in 1998 to pursue a freelance career as a food consultant and cookery writer and to extend her knowledge about her particular passion - fish. CJ now teaches regularly at Billingsgate. She also writes for various magazines and has published several books including The Ration Book Diet and The Times Food for Feasts and Festivals.