Product Description

Claire Macdonald's "Delicious Fish" was first published in 1986 and has been in print in paperback ever since. The time has now come for a complete makeover and update of the classic cookbook and this is what Claire Macdonald's fish is. Beautifully illustrated in the same style as her previous Bantam Press cookery titles such as "Entertaining Solo" and "Simply Seasonal", with lavish colour plate photography and attractive line drawings throughout, it contains many completely new recipes and updated versions of those from the original book. Claire serves up a spectacular choice of recipes, from appetising soups to tasty dishes that lend themselves as first courses, lunches or suppers, to more substantial but equally mouth-watering main courses for meals for both family and friends. Her range of delicious sauces to accompany the recipes are in themselves a treat. In all of them Claire will bring her own specialist knowledge and practical touch that is the hallmark of all her cookery books.

Product Details

• Amazon Sales Rank: #130349 in Books
• Published on: 2006-09-01
• Original language: English
• Binding: Hardcover
• 288 pages

About the Author
Claire Macdonald and her husband run Kinloch Lodge Hotel on the Isle of Skye, which is also the family home for them and their four children. Claire is a well-known exponent of Scottish cooking and travels widely, lecturing and demonstrating recipes. You can visit her website at www.claire-macdonald.com.

Customer Reviews

Baroness Claire Macdonald
presents 'FISH'.

About the Author:-
'Claire Macdonald and her husband run `Kinloch Lodge Hotel', on the Isle of Skye , which is also the family home for them and their four children.
Claire is a well-known exponent of Scottish cooking and travels widely, lecturing and demonstrating dishes.

From the introduction:-
'Over the 20 years since I last wrote a book on fish cooking, I have learnt so much more about this delicious subject.
Fish has become far more sought after. It used to be the case that the only fish we ever put on our menu, here at Kinloch, was wild salmon.
These days we have one fish or shellfish first course and one of our two main dishes is always fish.......
Within this book, I fervently hope, are recipes and talk about fish - a subject so near to my heart - that will for evermore dispel any fears or feelings of not being able to cope in those of you who have doubts.
Hopefully, these recipes will encourage more and more people to eat fish, realising just how versatile and simple it is. And I very much hope to awaken in all who read this book an awareness of the hazards faced by those who bring fish from the sea to the shops.
But please read on, because I must tell you about fish and shellfish, methods of preservation, selecting fish and a host of other things which will, I hope, be helpful and useful.'

288 high quality pages, spilt into main chapters:-

Fish soups
First courses or savouries, lunch or supper dishes
Main courses for family and friends
Main courses for special occasions
Sauces, salsas and accompaniments

with an introduction, a list of specialist suppliers and a concise index.

Each chapter opens with a list of the recipes contained within, a black and white line drawing and relevant opening narrative.

Each recipe, is clearly laid out with the title, relevant text, the list of ingredients, the number of servings and the method, which often follows on to a second page.

Recipes include:-

Langoustine Bisque
Smoked Mackerel Pâté
Prawn Cocktail
Crab Mayonnaise on Avocado Mousse
Shrimp, Spinach and Bacon Roulade
Herb Crêpes with Smoked Trout and Cucumber
Scrambled Eggs with Arbroath Smokies
Smoked Haddock Welsh Rarebit
Stir-fried Asian Monkfish
Razor Fish in Oatmeal with Bacon
Salmon Quenelles
Salmon and Dill Cream Tart
Skate
Tuna Burgers
Sri Lankan Fish Curry
Fish Florentine
Smoked Fish and Spinach Lasagne
Fish Pie
Cod Baked with Lemon Parsley and Lemon Pesto
Steam-Baked Halibut with Julienne Vegetables and Saffron
Scallops stir-fried with Ginger and Spring Onions
Shrimp Puff pie
Marinated Trout
Devilled Seafood
Shellfish, Cream and Brandy Stew
Seafood Mayonnaise
Black Olive Relish
Orange and Tomato Sauce
Shallot, White Wine and Saffron Cream sauce
Melba Toast

A minor criticism is that this tome is light on photographs of the finished dishes, which may prove slightly negative to those of us who are less confident with fish cooking and like to see what we are aiming for on the plate! The book has only 12 colour plates, which are listed at the front.