From: Pier

I feel like cooking...

Sensational Seafood

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.

Pier

Pier

By Greg Doyle, Grant King and Katrina Kanetani

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.

The Seafood Shack

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

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.

Simply Salmon

Simply Salmon

By James Peterson

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.

A Feast of Fish

A Feast of Fish

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.

Join ckbk

  • FREE access to 3 recipes per month
  • Browse hundreds of the world’s best cookbooks
  • Over 100,000 recipes to discover
  • Recommended by leading chefs and food writers
  • Powerful search with smart filters to match your tastes and dietary preferences
  • 14-day free trial of unlimited Premium Membership
Download on the App Store
Pre-register on Google Play

Recently added cookbooks

Author spotlight

Michael Ruhlman

Michael Ruhlman

Prolific and insightful food writer and trained cook Ruhlman has worked with chefs including Thomas Keller, Eric Ripert, and Jean-Georges Vongerichten on their cookbooks. He is adept at distilling cooking into key concepts and encouraging cooks to try new things in the kitchen. His ‘Ruhlman’s Twenty’ won a James Beard Foundation Award and an IACP Award.

Nik Sharma

Nik Sharma

Bombay-born Sharma traded in his career as a molecular biologist to devote his time and talents to his twin passions: food and photography. His debut book, 'Season: Big Flavors, Beautiful Food,' sprang from his blog ‘A Brown Table,’ and cleverly melds recipes and ingredients from India with the tastes and sensibilities of the American Midwest and the West Coast (where he now makes his home).

Joanne Harris

Joanne Harris

Harris’s novels are well known to food lovers, particularly her ‘Chocolat,’ ‘Blackberry Wine,’ and ‘Five Quarters of the Orange’. Her family’s French roots inspired Harris’s love of French gastronomy, and she has co-authored two cookbooks with food writer Fran Warde: ‘The French Kitchen’ (2002) and ‘The French Market’ (2005).

Features & Stories

When made from scratch is better than store-bought

When made from scratch is better than store-bought

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?