The Fish Store [electronic resource] : Recipes and Recollections

ISBN:

9781909808560

Title:

Author:

Bareham, Lindsey.

Personal Author:

Bareham, Lindsey.

Publication Information:

Havertown : Grub Street Cookery, 2013.

Physical Description:

1 online resource (685 p.)

General Note:

Description based upon print version of record.

Contents:

Coverpage; Titlepage; Copyright; Contents; An Introduction to the Fish Store; Hello, Maid; Proper Job; Looking Out of the Window; Up the Crackers; Seagull Granny; All Right, My Robin?; The Return; FISH; Oily Fish; Flat Fish; Flaky Fish; Inshore Fish; Fish without Bones; SEAFOOD; Crab, Lobster and Crayfish; Limpets, Winkles and Mussels, Scallops and Squid; EGGS; CHICKEN; LAMB; VEGETABLES; Potatoes; Spinach, Sorrel, Watercress and Nettles; Cauliflower, Broccoli and Cabbage; Beetroot, Swede, Carrots and Parsnips; Beans, Peas and Sweetcorn; Tomatoes; Onions, Leeks and Garlic

Cucumbers and CourgettesAubergines and Peppers; PUDDINGS; Blackberries and Sloes; Apples and Pears; Strawberries, Gooseberries and Rhubarb; Plums and Peaches; Bread and Egg Puddings; Local Shops and Suppliers; Bibliography; Index; Picture Credits; Acknowledgements

Subject Term:

Cooking -- England -- Cornwall (County).

Cooking (Fish).

Cooking (Seafood).

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2013

Publication Information:

Havertown : Grub Street Cookery, 2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.692	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

A renowned food writer's personal cookbook for her sons became this classic collection of simple seafood recipes and much more from around the world.

When her sons inherited their father's childhood home in a Cornish fishing village--formerly a commercial building for storing and packing pilchards--renowned food writer Lindsey Bareham decided it was important to record some of the recipes and memories from this extraordinary place. It started as a notebook for her sons, with lists of favorite ways to cook mackerel, monkfish, and sole, as well as how to make mayonnaise to go with the gift of a handsome crab or crayfish. But soon it grew to become this very special book, full of recollections and anecdotes, and fabulous holiday food.

Although the setting is of English, Bareham's recipes draw on influences from around the world, including Portugal (Portuguese Cabbage Soup with Rosemary Bruschetta), Italy (Red Mullet Wrapped in Parma Ham with Garlic and Rosemary) and Turkey (Spiced Aubergine Salad with Cumin). There are chapters on eggs, chicken, lamb, vegetables, and, of course, puddings, alongside a wonderful collection of recipes for fish of all kinds. This is a cookbook classic that food lovers will enjoy reading as much as they enjoy cooking and eating it's wonderful creations.

Author Notes

Lindsey Bareham started to cook seriously when she was asked to edit the restaurant section of Time Out. Over the years she's cooked most cuisines and most styles of food, learning as she went along. She wrote a daily after-work recipe for the London Evening Standard for eight years and currently writes the daily Dinner Tonight and Friday Masterclass for The Times T2. She also writes a monthly column for Saga Magazine. Author of twelve cookery books, her latest is Pasties, an appreciation and exploration of the Cornish pasty.Lindsey enjoys cooking imaginative, seasonal food with simple but explicit instructions, making real food accessible to the most inexperienced cook. Her speciality is turning ordinary ingredients into something special. Lindsey's style is relaxed and easy, encouraging her readers to get stuck in rather than regard good food as the preserve of chefs and foodies. As an ex-restaurant critic and shopping sleuth, with a greedy interest in food, she is forever trying out new ingredients and combinations of food but a traditional cooking background provides a good balance of classic and experimental.