Book description
We are constantly being told about the benefits of eating fish and
seafood - high in protein, low in fat and rich in nutrients. Yet we also
know that species like cod and tuna are in danger of extinction while
unscrupulous trawlers are over-fishing waters around the world. In this
stunning new collection of fish recipes, Tom Aikens takes readers with
him on a voyage of discovery. Having travelled to fish markets and
spoken to fishermen worldwide, his recipes include new takes on
ever-popular fish, such as sea bass, scallops and oysters, as well as
ideas for lesser known but underfished, species like megrim sole, ling
and gurnard. While urging us to ensure that we eat only sustainably
sourced, line and net-caught fish, Aikens organises the book by cooking
method - frying, baking, poaching, grilling, marinating and steaming.
Each chapter has a dazzling array of mouthwatering dishes - whole bream
baked in sea salt and fennel seeds; deep fried squid with lime and
Aioli; grilled sardines with thyme and garlic; scallops with pan-fried
pork belly; crab salad with lemon and orange; barbecued mullet with
dill. Beautifully illustrated with specially commissioned photography,
including step-by-step photographs for techniques such as descaling and
filleting, this is a mouthwatering cookbook written by a chef who is
passionate about his work. It is destined to become an essential
addition to any cook's kitchen. Tom Aikens grew up in Cringleford,
Norfolk, 40 minutes from the coast. He started working in London with
Pierre Koffman at La Tante Claire. Two stints in France followed (with
Joel Robuchon in Paris and Gerard Boyer in Reims) before he became Head
Chef at Pied a Terre, London, in 1996. Tom opened his first restaurant,
Tom Aikens, in Chelsea, London, in 2003 and Tom's Kitchen followed in
2006. Both his restaurants have won great critical acclaim.
