Hugh Fearnley-Whitingstall’s New Fish Book
A review of the latest offering from River Cottage
I have been an admirer of Hugh’s for some time, not as a chef but as a foodie and food writer. He has done much to raise the awareness of poor standards in the food manufacturing world and has become something of a guru for new age fans of the good life.
His ‘River Cottage Meat Book’ was something of a tour de force, it is a comprehensive guide to rearing, killing and jointing meat and game along with methods for every form of cooking from steaming to curing.
So it was pleasing to hear that he had written a book on fish in the same format as the meat book but would it be as good?
The answer? well, yes it is, possibly better. There are more pages for a start, Simon Wheeler’s photography is excellent, the recipes are easy to follow and the pages on preparing, boning and farming are comprehensive.
There is something here for everyone and that, I think is the key to his success, the dishes sound appealing and that is half the battle. This is a cookbook which knows its intended audience unlike many chefs who don’t want to lose face in front of fellow chefs yet crave big sales at the same time. Cookery books for restaurant grade chefs do not sell, they are too expensive and complicated and only jobsworth’s like myself buy them.
At half price in Waterstones and Ottakers but £10 dearer in WH Smiths this is a bargain, there is a wealth of information in this book which makes for £15 well spent.
The River Cottage Fish Book by Hugh Fearnley Whittingstall and Nick Fisher Bloomsbury Books ISBN: 978 07475 8869 6
Chef,
I’ve been watching the TV series on Channel 4 - River Cottage Gone Fishing.
As with all his programmes it’s eminently watchable.
For me personally his work is work inspiring and pleasurable rather than practical.
That said, his recipes are realistic and easily adapted so accessable to all.
Thanks for the book review of The River Cottage Fish Book much appreciated and you may want to check out the TV show if your schedule allows.
DC
November 20, 2007 @ 8:28 am
DC,
Thanks for that, I am usually at work when it is on but I may buy the ‘River Cottage Gone Fishing’ dvd which is released on December 3rd.
Miles
November 20, 2007 @ 8:36 am
Miles,
I can’t pass a stand selling cook books without a little look, due mainly to the photography, what a difference it makes to any recipe. The bringing together of people and food, even a humble cheese straw delights me every time.
Cid
November 20, 2007 @ 3:14 pm
Cid,
Well said! You can’t beat a social gathering based around food. I envy anyone who gets to sample culinary delights every week without having to lift a finger.
Sound familiar no name?!
Miles
November 20, 2007 @ 4:42 pm
Miles,
Thank you for writing this review. I echo Cid’s comments regarding the delights of browsing through cook books. This reminds me of one of your earlier posts about favourite cook books. I wonder how many cook books there are in homes without ever a recipe having been tried from one? Perhaps it was all in the photographs?
November 20, 2007 @ 8:37 pm
With kind permission from Miles…. the humble cheese straw:
enough for about 8 people
8oz plain flour
pinch salt and pepper
1 teaspoon powered mustard
3 to 4 oz strong cheddar or Lincs poacher cheese, grated
4 oz butter
Sieve flour, salt, pepper and mustard into a mixing bowl, add butter cut up into smallish pieces. Rub together until the fine ‘breadcrumb’ stage. Add grated cheese. Stir in a tablespoon cold water, keep adding a little more water until you can bring the ingredients together to form a ball. Roll out to 3mm on a floured board and with a knife cut into cm or half inch strips or whatever shape you like. Place on lightly oiled baking sheets and bake in preheated oven 190c (180c fan assisted) for about 20 mins or until golden. Bake the offcuts as well and eat as a cooks perk before guests arrive!
If you have a food processor then the pastry will take seconds to make.
Cid
November 20, 2007 @ 10:26 pm
Cid,
Thanks, they sound fabulous, I envy the lucky blighters who get to eat those. I like the nod towards Lincolnshire Poacher
Very apt!.
Miles
November 20, 2007 @ 10:40 pm
Elsie,
A valid point, I would suggest very few actually bother with many of them, photographs certainly do draw the eye in but the recipes should hold the attention just as much.
Miles
November 20, 2007 @ 10:44 pm