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  • Published: 1 January 2009
  • ISBN: 9780091924928
  • Imprint: Ebury Press
  • Format: Hardback
  • Pages: 352
  • RRP: $80.00
Categories:

Fish




Hailed as one of the most original chefs of our time, Tom Aikens creates 200 inspiring and nutritious recipes, with the accent on seasonal fish

We are constantly being told about the benefits of eating fish and seafood - high in protein, low in fat and rich in nutrients. Yet we also know that species like cod and tuna are in danger of extinction while unscrupulous trawlers are over-fishing waters around the world. In this stunning new collection of fish recipes, Tom Aikens takes readers with him on a voyage of discovery. Having travelled to fish markets and spoken to fishermen worldwide, his recipes include new takes on ever-popular fish, such as sea bass, scallops and oysters, as well as ideas for lesser known but underfished, species like megrim sole, ling and gurnard. While urging us to ensure that we eat only sustainably sourced, line and net-caught fish, Aikens organises the book by cooking method - frying, baking, poaching, grilling, marinating and steaming. Each chapter has a dazzling array of mouthwatering dishes - whole bream baked in sea salt and fennel seeds; deep fried squid with lime and Aioli; grilled sardines with thyme and garlic; scallops with pan-fried pork belly; crab salad with lemon and orange; barbecued mullet with dill. Beautifully illustrated with specially commissioned photography, including step-by-step photographs for techniques such as descaling and filleting, this is a mouthwatering cookbook written by a chef who is passionate about his work. It is destined to become an essential addition to any cook's kitchen.

  • Published: 1 January 2009
  • ISBN: 9780091924928
  • Imprint: Ebury Press
  • Format: Hardback
  • Pages: 352
  • RRP: $80.00
Categories:

About the author

Tom Aikens

Tom Aikens started working in London with Pierre Koffman at La Tante Claire. Two stints in France followed (with Joel Robuchon in Paris and Gerard Boyer in Reims) before he became Head Chef at Pied a Terre, London, in 1996 and the youngest ever recipient of two Michelin stars. Tom's dream was always to open his own restaurant and in 2003 he opened Tom Aikens in Chelsea, London. Since then he has won great critical acclaim and many prestigious accolades and in 2006 opened his second restuarant, Tom's Kitchen.

Also by Tom Aikens

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Praise for Fish

Tom Aikens has extraordinary empathy with ingredients and it is that which is the wellspring of his artistry and his originality - the latter a quality too few chefs can claim.

Fay Maschler

a really useful cookbook ... well written and easy to follow

Olive

An essential addition to any cook's kitchen

Daily Express

an excellent book ... thoughtful and practical

BBC Good Food

A definite for seafood lovers

Woman & Home

Stuffed with 200 recipes and practical advice for buying fish from sustainable sources

The London Paper

I love fish and I eat it every day. I'm getting worried I might be single-handedly responsible for the depleted stocks, so Tom Aikens' new cookbook Fish, which contains recipes for lesser-used species such as ling and gurnard, should help redress the balance

Jane Fallon, Elle

A timely snapshot of the fishing industry today...accompanied by beautifully illustrated step by step photography

Foodies Magazine