People sometimes find cooking with fish and seafood a daunting prospect, but with the right advice on how to best choose and prepare it, it's far easier than many imagine – and the results are hugely rewarding. The books in this collection are packed with sound advice that will elminate any lingering 'fear factor' and deliver a wealth of recipes.
Greg Doyle's Pier, a Sydney institution, is internationally renowned and awarded as one of Australia's finest seafood restaurants. In Pier, chefs Greg Doyle and Grant King and pastry chef Katrina Kanetani, offer 99 of the restaurant's signature dishes, using only the very best of seasonal produce in innovative ways.
Fenella Renwick and Kirsty Scobie’s cookbook, winner of the prestigious Jane Grigson Trust Award 2020 for a debut title in the UK, is a refreshing read. The book draws the reader straight into the heart of this small fishing community through its beautiful photography, personal stories, engaging text – and unpretentious recipes that make you crave the fresh local seafood.
This single-subject cookbook, packed with instructional photographs, pledges allegiance to everybody’s favorite fish. Renowned writer and culinary arts teacher James Peterson kicks off with the basics: what to look for when buying fresh salmon; the differences between wild and farmed; how to clean, bone and cure, before presenting revised classics such as Salmon With Tarragon Butter and Salmon en Papillote.
By Ian McAndrew
The debut book from Ian McAndrew who, back in 1989, was young but accomplished, and who is now regarded as one of the UK’s greatest chefs. What makes this book a classic of its genre is the solid grounding in technique coupled with clear instruction. Advice on choosing and prepping fish is sound, and recipes strike the right balance between detailed and concise.
Curated collections from ckbk's editors
"Once you know how to make ganache—and see how easy it is—you can use it again and again to dress up a pastry or cake. Traditional éclairs are often glazed with fondant, which is beautiful but less tasty than ganache. I always go for taste over looks, and once you’ve tried these éclairs, you will too." Joanne Chang
Many cookbooks kick off with an introductory chapter, running through the kitchen basics and store cupboard essentials which will be among the building blocks to let you create the dishes within.
But what about the basics themselves. Should you be happy with finding the best quality you can from a reliable producer? Might there not be benefits to making these basics own from scratch, too?
Nik Sharma’s Season: Big Flavors, Beautiful Food will be our featured #ckbkclub book throughout the month of June. Read about Nik’s journey, from India to the US, and from research scientist to successful cookbook author – then join in the cooking fun over on Facebook.
Novelist Joanne Harris and food writer Fran Warde tell how they brought their skills and love of French food together to write The French Kitchen and The French Market.
