Food - Fish
Wine Diva cookbooks

Books – Food – Fish

Books 1 to 20 of 32 – Fish

Roast 
The most traditional of family dinners, roasts have never lost their charm. From roast beef with Yorkshire puddings to spicy Portuguese chicken and the beautiful Indian roasted lamb dish, Raan, there’s something here for everyone. Alongside the more traditional roast recipes in this book – lamb, beef, pork, chicken and veal – there are also recipes for roasted vegetables plus roasted duck, turkey, and fish

Paperback,  400 pp,  $19.95. Buy now

River Cafe Pocket Books  by Rose Gray and Ruth Rogers
A collection of fish recipes that brings together some of the best dishes from the River Cafe. With over 100 of their best fish and shellfish recipes to choose from, this work shows you how to grill, roast, poach and cure fish as well as create salads, risottos and soups. It also offers tips and advice

Paperback,  160 pp,  $29.95. Buy now

The Fish Store  by Lindsey Bareham
Contains lists of favourite ways of cooking mackerel, monkfish and sole and how to make mayonnaise to go with the gift of a handsome crab or crayfish. This book also features the author’s recollections and anecdotes, and holiday food

Hardback,  416 pp,  $49.95. Buy now

Fish  by Claire Macdonald
Features various recipes, from soups to dishes that lend themselves as first courses, lunches or suppers, to main courses for meals for both family and friends. This work includes a range of sauces to accompany the recipes

Hardback,  288 pp,  $79.95. Buy now

Big Book of Fish and Shellfish  by Fred Thompson
For those who love fish – or lobster, scallops, mussels, octopus, oysters, or crab – but are in need of a definitive guide to making it at home, here’s a Big Book that’s a whale of a catch. This tell-all volume helps the home cook not only select the fish or shellfish from the market, but also then turn it into a delicious meal in a few easy-to-follow steps. The book is organised by type of seafood, so if, say, snapper is not available that day, a quick substitution can be made with flounder, or whatever similar fish is freshest. The author’s tips for selection, preparation, and cooking techniques (including poaching, steaming, baking, grilling, frying, and roasting) allow the reader to cook with confidence.

Paperback,  352 pp,  $27.95. Buy now

Salmon 
Includes details on how to cure salmon, and gives instruction for a variety of different cooking methods

Paperback,  184 pp,  $22.95. Buy now

“Good Food” 101 Fish and Seafood Dishes 
Offers a collection of fish and seafood dishes. This work features recipes, from Smoked Salmon and Dill Tartlets to Spicy Singaporean Fish. Each recipe is accompanied by a full-page colour photograph and step-by-step instructions. This work helps you create fish and seafood dishes in your kitchen

Paperback,   $16.95. Buy now

Leith’s Fish Bible  by C.J. Jackson
Leith’s Fish Bible has something for every occasion from a simple supper to an elegant dinner. Here are many of the classics – dishes such as Sole Meuniere, Risotto Nero, Lobster Thermidor and Deep-fried Cod in Beer Batter – alongside the contemporary – Mackerel, Rice Noodle and Peanut Salad, Noisettes of Salmon with Cucumber and Fennel Salsa – and the exotic – Braised Octopus in Rioja, Seafood Laksa and Sushi Nigiri. Chapters are divided by fish groups (with alternative fish given for every recipe) with an extensive chapter on Shellfish as well as Preserved Fish. There is also detailed information on methods of preparation and cooking techniques such as filleting and boning, alongside preparing shellfish and home-smoking.

Hardback,  640 pp,  $89.95. Buy now

Fast Fish  by Hugh Carpenter
Features buying, storage, and cooking tips for fish, along with more than 100 easy recipes for catfish, black cod (sablefish), halibut, salmon, snapper, sole, swordfish, trout, and tuna,

Paperback,  112 pp,  $27.95. Buy now

Salmon: A Cookbook  by Diane Morgan
From the deck of a commercial fishing boat in Alaska to the fish farms in Scotland, Diane Morgan has traveled the world on a quest to find out everything there is to know about the world’s favourite fish. Learn the difference between wild and farmed salmon, discern among the varieties of species, whether Atlantic, Chinook, Coho, or Sockeye, and discover the heart-healthy benefits of including salmon in the diet. Diane Morgan’s recipes show the incredible versatility of salmon: Salmon Hash, Thai Coconut Soup, Salmon Tacos, and a dramatic yet simple whole roasted version. With tips for storing, preparing, filleting, cutting steaks, taking out pin bones, plus photographs of famed fishing areas, Salmon is sure to make a splash in the kitchen.

Paperback,   $34.95. Buy now

Doyle’s Fish Cook Book  by Alice Doyle
A cookbook that encapsulates the spirit of Sydney’s famous seafood restaurant: simple, vibrant and creative. First published in 1979, Alice Doyle’s seafood cookbook has become a classic. In this lavish update with its fresh and natural photography, Alice’s passion for cooking and for life shines out of her unbeatable seafood recipes. You’ll find the well-loved Doyle’s restaurant recipes – paella, garlic prawns, seafood chowder, bouillabaisse and lobster salad – exciting new ones, like tempura of garfish and asparagus, and blue swimmer crab with vodka and chilli, and the old-fashioned family dishes cooked by Alice and her mother and grandmother before her. Alice puts on paper the kitchen secrets of a lifetime’s fish cookery.

Paperback,  282 pp,  $34.95. Buy now

The Salmon Cookbook: Delicious Ways with Salmon and Trout  by M O’Shea
This outstanding celebration of salmon and trout brings together a fabulous collection of recipes, including soups, snacks, main dinners, healthy meals, and ideas for entertaining. There are old favourites such as Salmon Chowder and Salmon Fish Cakes, and modern classics such as Raw Salmon. The book opens with a comprehensive introductory section, which comprises an identification guide to all types of salmon and trout, practical advice on buying and storing the fresh fish, and details and tips about every kind of preparation and cooking technique.

Hardback,  256 pp,  $45.00. Buy now

Chefs Go Wild: Fish and Game Recipes from America’s Top Chefs  by Rebecca Gray
They hunt and fish–and they cook. Here, from some of the country’s top professional chefs-many who are also hunters and fishermen–are recipes for every kind of wild game. Packed with interviews and recipes, each entry describes not just the chef ‘s background-how he came to cook professionally, his training, and his field experiences–but his theories and techniques for cooking wild and farm-raised fish and game. Wayne Nish, co-owner and executive chef of Manhattan’s March restaurant, weighs in with recipes for grilled quail and seared squab with persimmon chutney, and a woodcock in the round with a puff pastry. Bighorn River Resorts’ Francine Forrester talks about her sagerubbed pheasant and roast garlic sauce, and grilled mallard with c

,  240 pp,  $39.95. Buy now

Fish Grilled & Smoked: 150 Recipes for Cooking Rich, Flavorful Fish on the Backyard Grill, Streamside, or in a Home Smoker   by John Manikowski
A master fisherman, chef, wildlife artist, and author of the “Wild Fish and Game Cookbook” offers 150 recipes for cooking and smoking fish–plus step-by-step instructions for smoking fish on the backyard grill, streamside, or in a home smoker.

Paperback,  260 pp,  $24.99. Buy now

The New Fish Cooking Encyclopedia  by Kate Whiteman
A comprehensive guide to fish and shellfish of the world that features a full-colour photographic identification guide with fascinating facts about habitat and nutritional benefits, together with essential information on buying, storing and cooking. The recipe section includes over 300 easy-to-follow recipes for cooking fish and shellfish, and step-by-step photography ensures every recipe will be cooked to perfection. The world’s finest fish dishes for every occasion are included, whether for a family meal or a dinner party, choose from a variety of soups, starters, salads, pasta and rice dishes, fried and grilled fish, everyday hearty pies, casseroles and stews, as well as sauces to give fish dishes the finishing flourish.

Hardback,  512 pp,  $50.00. Buy now

The Delia Collection, Fish  by Delia Smith
Part of a collection of recipes from Delia Smith, this volume presents fifty of Delia’s best fish recipes. Seasoned fans of Delia will be delighted with the originality of the recipes whilst newcomers will appreciate her friendly and approachable style of writing.

Hardback,  136 pp,  $34.95. Buy now

Ceviche!  by Guillermo Penot
Shares recipes for raw and cooked marinated fish and seafood dishes prepared in the Latin American style known as ceviche, along with appropriate side dishes, sauces, and beverages.

Hardback,  208 pp,  $59.95. Buy now

The Trout Cook  by Patricia Ann Hayes
This collection of recipes is aimed at all trout anglers and trout cooks. It gives ideas for supper and party dishes, barbecues, sauces and full details on trout preperation – cold and hot smoking, filleting, storage and freezing.

Paperback,  144 pp,  $39.95. Buy now

Simply Salmon  by James Peterson
A collection of sixty-five recipes for salmon dishes includes step-by-step photographs, tips on selecting salmon in the supermarket, and the proper techniques for cleaning, boning, curing, and slicing the fish.

Hardback,  160 pp,  $39.95. Buy now

The Fish and Game Cookbook  by Sylvia Bashline
The former food columnist for “Outdoor Life” magazine both educates and amuses as she presents over 200 time-honored recipes, from Curried Fried Squirrel to Shark Tetrazzini.

Paperback,  272 pp,  $20.95. Buy now