Independent Publishers Group Logo

Sign up today...
for featured pop culture and science reads, books for kids and teens,special offers, bestsellers, and more, in your inbox!

Select topics of interest:
Close
Flavours of England: Fish and Seafood
Flavours of England: Fish and Seafood

Flavours of England: Fish and Seafood

By Gilli Davies, Photographs By Huw Jones

Flavours of England

COOKING

48 Pages, 5.75 x 5.75

Formats: Cloth

Cloth, $10.95 (US $10.95) (CA $14.95)

Publication Date: June 2019

ISBN 9781912654758

Rights: WOR X UK & EUR

Graffeg (Jun 2019)

Sorry, this item is temporarily out of stock
 

Overview

As an island surrounded by the sea, it’s no wonder that fish have always played a major part of the English diet. Way back in the 18th century the most popular fish dishes in London were jellied eels and oysters while on the south coast of Kent sole were so prolific that they became known as Dover sole, and along the Northumberland coast smoke houses were built to produce delicious kippers. In fact, the 19th century novelist Arnold Bennett had a smoked haddock omelette created for him by the chef of the Savoy Hotel.English rivers are famous for producing hours of marvellous salmon and trout fishing; head to the Lake District to find dishes of salmon or the Avon river in Hampshire for trout.For shellfish, where better to visit than Norfolk for crab and cockles or perhaps spend the day trawling a line behind a fishing boat in hope of catching some mackerel. And no doubt every visitor to England will enjoy at least once the delights of fish and chips!The recipes selected here showcase the finest fish dishes and produce from locations around England, and celebrate a truly indispensable aspect of the nation's cuisine.Recipes included: Jellied Eels, Pan Fried Dover Sole with Butter and Lemon Juice, Smoked Trout Pate, Cornish Mackerel baked in Cider, Cromer Crab Tartlets, Omelette Arnold Bennett, Cockle and Samphire Fishcakes, Fish ‘n’ Chips, Whole Salmon or Sea Trout with Sorrel Mayonnaise, Craster Kipper Kedgeree.

Author Biography

Gilli Davies is the author of 20 books, including Graffeg's Flavours of Wales series and Celtic Cuisine,and has made numerous appearances in the media, on regional and national radio and TV, and in newspapers. Along with running restaurants in Oxford, Berlin and an organic café in Cardiff, Gilli has 40 years of experience giving cookery demonstrations. Huw Jones is a food photography specialist. His specifically designed studio is among the best equipped in the UK, with all dishes prepared and photographed on site using the high-est standard industry equipment. His stunning images complement Gilli s recipes in Graffeg's Flavours of Wales series, and the range of seasonal cookbooks from Angela Gray's Cookery School.