Leiths Fish Bible - Hardcover

C.J. Jackson trained and subsequently taught at the Cordon Bleu Cookery School in London. She joined Leiths School of Food and Wine in 1989 becoming Vice Principal in 1995 at which time she co-authored the first edition of Leiths Fish Bible. She left Leiths in 1998 to pursue a freelance career as a food consultant and cookery writer and to extend her knowledge about her particular passion - fish. CJ now teaches regularly at Billingsgate. She also writes for various magazines and has published several books including The Ration Book Diet and The Times Food for Feasts and Festivals.

Fish enthusiasts of all skill levels are certain to find at least a handful of recipes worth trying in this mammoth compilation billed as "the only fish cookbook you will ever need." Divided into three parts (basic skills, recipes and reference), the book feels like a master course on all things aquatic and edible: explanations of cooking and preparation methods are understandable, straightforward and loaded with diagrams, while the recipes range from classics (crab bisque and cioppino) to nouveau (Honeyed Scallop Brochettes and Monkfish Coconut and Mango Curry). The greatest challenge for American cooks will be finding some of the fish-Turbot, John Dory and hake aren't easily found on these shores, so recipes such as Pan Fried John Dory With Roasted Pumpkin might be relegated to culinary wish-lists for a while. The authors recognize this, though, and offer substitutions-along with wine suggestions-for every dish. Those looking for an inspired break from roasted salmon will find a wealth of great ideas, and those with access to a good fishmonger will be even happier. 40 pages of color photos.
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