With a new introduction and updated text, Fish is an essential addition to every kitchen shelf. Fish is one of the greatest culinary passions of our time. Delicious and healthy, there is nothing so fine as a fish cooked with love and care. Chargrilled, fried, roasted or steamed, in fillets, or steaks, whole and boned, on the shelf and off the shell: fish in all its forms is quick and easy to cook, and pure joy to eat. Including over 180 of Sophie Grigson's fabulous fish recipes - from Fried Monkfish with Salsa Verde and Norwegian Fishcakes, to Whiting and Tomato Gratin and Lobster Thermidor - plus everything you need to know about buying and preparing fish by the late William Black, expert in matters piscine, this is the only book you need about fish. Praise for the original edition: 'All piscine life is here - what to buy, when to buy it, what to do with it and, of course, how to serve it. This is definitely a tour de force from sea and stream' The Times 'Sophie's recipes tell you all you need to know about modern fish cookery' Homes & Gardens 'Impressive both for scope and knowledge. Best of all, it is a work of infectious enthusiasm' Independent 'First class' Harpers & Queen.