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North Atlantic Seafood
says
Alan Davidson's detailed exploration of European and North American waters, from the Baltic to the eastern seaboard of Canada and the US, highlights the ocean's complexity and biodiversity. It's a cherished work of meticulous research, with recipes including Crabcakes from Chesapeake Bay and Scallop Chowder from Nova Scotia, and many more.
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.
Most popular
- Original Publisher
- Viking Adult
- Date of publication
- 1980
- ISBN
- 1903018935
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.
Chantal Coady
Founder of Rococo Chocolates
Bridget Henisch
Medieval food historian
Christopher Hirst
Food journalist and restaurant critic
Mitch Tonks
Chef
Jeremy Lee
Executive Chef Patron, Quo Vadis, Soho
Roberta Muir
Author, cooking teacher & gourmet tour guide
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