North Atlantic Seafood

By Alan Davidson

Original Publisher
Viking Adult
Date of publication
1980
ISBN
1903018935

says

The second of Alan Davidson's seafood-centric trilogy takes you through the delicacies of the Atlantic waters. Sample crabcakes from the Chesapeake Bay or scallop chowder from Nova Scotia and travel the biodiversity of the ocean depths with this cherished work of meticulous research

from the publisher

Far more than just fish and fish cookery, [North Atlantic Seafood] distils the accumulated knowledge of generations of weather-beaten fisher folk, curious scientists and happy fish lovers in kitchens and dining rooms the world over. In an addictive cocktail of anecdote and lore the book combines scientific catalogue of edible marine creatures with recipes drawn from the Atlantic shores – and even the Baltic.

Recommended by

Valentine Warner

Author and chef

A comprehensive and thorough guide to fish in the Atlantic. A classic meticulously researched and with reliable good recipes with a sense of place

John Martin Taylor

Culinary historian

I use Alan Davidson's books on seafood frequently. This book has answered hundreds of questions for me.

Joyce Molyneux

Chef

Beautiful reference book, always a pleasure to use.

Hayley Anderton

Blogger at Desperate Reader

For reading, travelling, and eating from.

Christopher Hirst

Food journalist and restaurant critic

Chantal Coady

Founder of Rococo Chocolates

Jeremy Lee

Executive Chef Patron, Quo Vadis, Soho

Bridget Henisch

Medieval food historian