Fish

Recipes from 'Fish' are chosen from the archives of 'The Silver Spoon' kitchen. Contributing writer, CJ Jackson is the director of Billingsgate Seafood Training School, in London. Jackson is a Cordon Bleu trained chef, food consultant and food writer. She writes about sustainable fish for the 'BBC Good Food Magazine'.

"Coming from the celebrated Silver Spoon series - recognised as the most successful cook books in Italy since the launch of the original tome in 1950 - you know from the outset that Fish: Recipes From the Sea is going to be comprehensive and well-researched. And indeed it is. ... packed full of information that will turn a novice into a knowledgeable fish cook. ... recipes themselves are solid, easy to follow and ones that you know will work every time. ... I would recommend this book for anyone looking for an all-embracing introduction to fish and seafood cookery." Janet Harmer, Caterer and Hotelkeeper "nothing less than a briny Bible for piscivores. ... Both beginners and experts will find plenty of inspiration from baked sardines to cacciucco (fish soup from Livorno)." The Telegraph.co.uk "Phaidon Press cookery books are always a pleasure to pore over and never disappoint the E[asy] L[iving] team. Here, stunning photography make it doubly achievable to work with fish ... With over 200 recipes for fish and seafood the book sets out clear step-by-step instructions (thank you!) for every kind of sea dweller." Easy Living online "Phaidon: The Food Lover's Publisher." Bon Appetit "Encouraging and accessible, Fish: Recipes from the Sea demystifies the often daunting process of selecting, preparing, and cooking a wide range of seafood and freshwater fish...will inspire both novice and experienced home cooks to serve the wholesome and satisfying recipes presented in this book." Cookbook Digest "One of the most sought-after books of the holiday season." USA Today