More than 200 simple, authentic recipes for fish and seafood, newly collected from the Silver Spoon kitchen. From traditional seafood soups to simple grilled fish with herbs, the Italian approach to cooking with fish is both delicious and resourceful. Demystifies the process of choosing, preparing and cooking all kinds of fish and seafood with clear, step-by-step instructions Includes advice on choosing and substituting different kinds of fish to make the most of what’s available near you.
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Recipes from 'Fish' are chosen from the archives of 'The Silver Spoon' kitchen. Contributing writer, CJ Jackson is the director of Billingsgate Seafood Training School, in London. Jackson is a Cordon Bleu trained chef, food consultant and food writer. She writes about sustainable fish for the 'BBC Good Food Magazine'.
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