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The First-Time Forager: A Complete Beginner's Guide To Britain's Edible Plants (National Trust)
by Andy HamiltonA friendly, honest guide for wary would-be foragers Only plants that are easy to find, easy to identify and tasty Clear photographic guides to the species
Fish
by Tom AikensWe are constantly being told about the benefits of eating fish and seafood - high in protein, low in fat and rich in nutrients. Yet we also know that species like cod and tuna are in danger of extinction while unscrupulous trawlers are over-fishing waters around the world. In this stunning new collection of fish recipes, Tom Aikens takes readers with him on a voyage of discovery. Having travelled to fish markets and spoken to fishermen worldwide, his recipes include new takes on ever-popular fish, such as sea bass, scallops and oysters, as well as ideas for lesser known but underfished, species like megrim sole, ling and gurnard. While urging us to ensure that we eat only sustainably sourced, line and net-caught fish, Aikens organises the book by cooking method - frying, baking, poaching, grilling, marinating and steaming. Each chapter has a dazzling array of mouthwatering dishes - whole bream baked in sea salt and fennel seeds; deep fried squid with lime and Aioli; grilled sardines with thyme and garlic; scallops with pan-fried pork belly; crab salad with lemon and orange; barbecued mullet with dill. Beautifully illustrated with specially commissioned photography, including step-by-step photographs for techniques such as descaling and filleting, this is a mouthwatering cookbook written by a chef who is passionate about his work. It is destined to become an essential addition to any cook's kitchen.
Fish
by Sophie Grigson William Black'Initially I was surprised by just how little time it takes to cook fish. Sometimes seconds will do, and you seldom need to spend more than a few minutes when cooking a fillet of fish. Yes, precision is vital to avoid overcooking, but quite honestly there is no great mystery to it.'Originally published in 1998 and shortlisted for the Best Food Book in the 1999 Glenfiddich Food and Drink Awards, FISH has now been fully updated by Sophie Grigson.In FISH, Sophie creates accessible modern-day recipes for both the novice and the experienced cook. From Halibut with Welsh Rarebit Crust and Maryland Crabcakes, to Greek Octopus and Red Wine Stew and Lobster Thermidor, there are recipes for all tastes - plus helpful tips on buying, storing and preparing fish from William Black.This is the only book you will ever need on fish and fish cookery.
Fish: The Complete Fish And Seafood Companion
by Mitchell TonksFish is currently THE rockstar ingredient – prized for its healthy benefits – but there is still a lot of fear surrounding its preparation and cooking. Mitch Tonks' book breaks down that barrier by being a modern, approachable and comprehensive guide to buying, preparing and cooking fish and seafood. Global in outlook, a species-by-species breakdown will detail how to buy fish, where it is in season (including the different names fish are given globally to aid sourcing), how to prepare it and offer a selection of delicious recipe ideas. There is also a section on fish logistics, so readers understand what is good to buy frozen and how this fits the global resource message. With fishing methods and the issue of depleted stocks in sharp focus, Mitch also explains the paramount importance of eating fish in season. With reportage photography documenting Mitch's daily life on the docks of Brixham fishing port and peppered with stories and anecdotes from fishing communities, this book is a delight to read as well as an essential manual. Packed with over 100 delicious recipes and stunning food photography, it will tempt fish lovers the world over. Author Information Mitch Tonks is the founder of the restaurant and fishmonger chain FishWorks. The are 12 shops and restaurants, 3 cookery schools, 3 books, a range in the supermarkets and is currently working with Youngs as a consultant. He has also appeared on Saturday Kitchen and the BBC’s BAFTA nominated Get Cooking broadband initiative. He contributes to magazines including Delicious and Fresh and demonstrates at major food shows around the UK.
Fish and Fishery Products Analysis: A Theoretical and Practical Perspective
by Saleena Mathew Maya Raman Manjusha Kalarikkathara Parameswaran Dhanya Pulikkottil RajanThis novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general aspects relevant to the nutritional quality of the fish and the various extraction protocols for macro-/ micro-nutrients. The second section provides insights into handling and the principles of thermal and non-thermal processing techniques for commercially important fishery products. The quality standards and safety concerns in the seafood industry and consumption are discussed in this section. The freshness indices of the processed products including biochemical, microbiological and toxicological characteristics are also included. The third section discusses the physico-chemical characteristics and quality parameters of potable water/ ice. The fourth section includes the quality assessment of various toxicants related to seafood products. The fifth section deals with the specific aspects such as principle, instrument and procedures of conventional and novel analytical instruments relevant to the seafood industry. The sixth section deals with the seafood waste management including solid and liquid seafood wastes. Presently, there is a great awareness regarding environmental sustainable processing/ preservation techniques. The final chapter discusses the bioactive compounds from under-utilized marine sources showing pharmaceutical/ nutraceutical applications.
The Fish Book: How to choose, prepare and cook fresh fish and seafood (Tom Thorne Novels #212)
by Paul PeacockThis book will give you the knowledge and confidence to choose, prepare, cook and enjoy fresh food and seafood. It explains simply how to gut, clean and fillet fish and how to deal with shellfish and crustaceans such as crab and lobster, and what knives and tools you'll need for the job.The numerous recipes take into consideration sustainable fishing and advise on which fish can be used instead of those at risk. The book also encourages the use of locally caught produce rather than those shipped around the world.As well as recipes for cooking sea and river fish, shellfish, crustaceans you'll discover how to preserve fish.
Fish Easy
by Mitchell TonksA collection of 120 fish and shellfish dishes, all made using accessible yet sustainable fish – from salmon and trout to bream and bass to mussels and crayfish.
Fish for Dinner: Delicious Seafood Recipes to Cook at Home
by Nathan Outlaw'Simply delicious recipes by the master of fish' Jamie OliverA BRAND NEW collection from the UK's most celebrated fish chef that explains what fish to cook and how to cook it, and provides tasty and inspiring ways to cook seasonal and sustainable fish for dinner.In Fish for Dinner, Michelin-starred seafood chef Nathan Outlaw gives his expert advice on what fish to cook and how to cook it, alongside more than 70 of his best seafood recipes. With illustrated preparation techniques, all of Nathan's top tips and species substitutes for every recipe, it is easy to cook delicious fish at home. From hearty stews to delicate soups, moreish snacks to perfect pan-fried dinners and super seafood salads to smoky barbecue specials, there is a fish dish for every occasion.
Fish Grilled & Smoked: 150 Recipes for Cooking Rich, Flavorful Fish on the Backyard Grill, Streamside, or in a Home Smoker
by John ManikowskiLearn the best recipe for walleye, the subtlest way to smoke tuna, and a foolproof method for grilling bluefish. Master chef and fisherman John Manikowski presents 150 flavorful recipes for grilling and smoking freshwater and saltwater fish. In addition to tickling your taste buds, Manikowski provides step-by-step instructions for building a smoker of your own — on the grill, a backyard fire pit, or even in the wild. Wrap that smallmouth bass in cornhusks, soak that yellow perch in grapefruit marinade, and bring your appetite.
Fish, Indian Style
by Atul KochharAtul Kochhar applies a simple but distinctive touch to more than 100 fish dishes in this innovative cookbook. Tandoori-Style Salmon, Seared Scallops with a Lively Mint Dressing, and Sea Bass in Coconut Milk and Ginger sauce are just a few of the unique dishes on show. His celebrated take on battered fish with mushy peas is included, as is John Dory wrapped in a batter spiked with turmeric, ginger, masala, and mango powder; peas flavored with asatoelida, and ketchup substituted for a grilled tomato chutney. It's typical of the book, a traditional dish transformed by an Indian twist. All of Atul's recipes showcase wonderful ways to present fish bursting with new and exciting flavors. Packed with exotic but simple recipes from one of the most exciting Indian chefs working today, this book also features stunning food photography from the incredible David Loftus.
Fish, Indian Style: 100 Simple Spicy Recipes
by Atul KochharAtul Kochhar applies a simple but distinctive touch to more than 100 fish dishes in this innovative cookbook. Tandoori-Style Salmon, Seared Scallops with a Lively Mint Dressing, and Sea Bass in Coconut Milk and Ginger sauce are just a few of the unique dishes on show. His celebrated take on battered fish with mushy peas is included, as is John Dory wrapped in a batter spiked with turmeric, ginger, masala, and mango powder; peas flavored with asatoelida, and ketchup substituted for a grilled tomato chutney. It's typical of the book, a traditional dish transformed by an Indian twist. All of Atul's recipes showcase wonderful ways to present fish bursting with new and exciting flavors. Packed with exotic but simple recipes from one of the most exciting Indian chefs working today, this book also features stunning food photography from the incredible David Loftus.
Fish Market: A Cookbook for Selecting and Preparing Seafood
by Kathy HuntFish Market provides readers with everything they need to know about selecting, cleaning, preparing, and cooking healthful fish and shellfish. Featuring 120 creative yet manageable recipes, flavor affinities, and a bit of history for each dish, Fish Market takes the mystery out of seafood. Complete with an array of helpful detailed illustrations on how to select, clean, skin, bone, cut, and cook all types of fish and shellfish, this approachable cookbook shows the reader how to create luxurious specialty seafood dishes with confidence.Fish Market explains which fish taste rich and beefy or mild and delicate and explains how to please picky diners while providing them with a healthy dose of omega-3 fatty acids and other nutrients. Sharing insights into what textures and tastes go well with each fish, complementing side dish offerings provide the reader with the perfect accompaniments to round off their meal.
Fish Market: A Cookbook for Selecting and Preparing Seafood
by Kathy HuntFish Market provides readers with everything they need to know about selecting, cleaning, preparing, and cooking healthful fish and shellfish. Featuring 120 creative yet manageable recipes, flavor affinities, and a bit of history for each dish, Fish Market takes the mystery out of seafood. Complete with an array of helpful detailed illustrations on how to select, clean, skin, bone, cut, and cook all types of fish and shellfish, this approachable cookbook shows the reader how to create luxurious specialty seafood dishes with confidence.Fish Market explains which fish taste rich and beefy or mild and delicate and explains how to please picky diners while providing them with a healthy dose of omega-3 fatty acids and other nutrients. Sharing insights into what textures and tastes go well with each fish, complementing side dish offerings provide the reader with the perfect accompaniments to round off their meal.
Fish Oil: How this natural healer can help arthritis, skin disorders and encourage better health (Wellbeing Quick Guides)
by Liz EarleLiz Earle looks at the latest research into Britain's most popular health supplement and explains how it can be used to relieve a variety of ailments, including arthritis, psoriasis and eczema.Bestselling beauty and wellbeing writer Liz Earle's fully revised and updated quick guide to cod liver oil, including:- The history of the oil and its legendary properties- How essential fatty acids work- The latest research into the oil for arthritis - How it helps the skin (including eczema and psoriasis problems)- A dosage guide for the family
The Fish on Your Plate: Why We Eat What We Eat from the Sea
by Paul GreenbergWe eat more fish than ever before. But what's the story behind the fish on your plate? Where did it come from? Which fish can we buy without worrying? What's the difference between wild, farmed and organic? What does overfishing mean - and should humans just stop eating fish altogether?Paul Greenberg takes us on an eye-opening culinary journey from trawler to table, travelling to fair trade Eskimo fisheries, Norwegian mega salmon farms and rough South Pacific seas in search of wild tuna. Along the way he gives us the facts about fish, showing how the choices we make when we're faced with a seafood menu or supermarket shelf affect the whole world.
Fish pies and French fries, Vegetables, Meat and Something Sweet: Affordable, everyday food and family-friendly recipes made easy
by Gill HolcombeCooking dinner on a daily basis can be tricky. Add shortage of time, lack of inspiration, spiralling food prices and a fussy little eater (or two) to the mix and it seems practically impossible. But the good news is there are still dozens of wholesome, tasty, tried and tested recipes for you and your family to enjoy without breaking the bank or spending too much time shopping and cooking. This book is full of economical, uncomplicated everyday recipes and tips for busy people everywhere - so if you've got LESS money than sense, help is at hand.
Fish & Shellfish
by Rick SteinRick Stein’s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. In this completely revised, updated and re-designed edition – including brand new recipes – of his classic Seafood, Rick offers comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick’s advice is illustrated with full-colour photographs for perfect results. Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses – from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein’s Fish and Shellfish is the essential companion for any fish-lover’s kitchen.
Fishing Lessons: Artisanal Fisheries and the Future of Our Oceans
by Kevin M. BaileyFish bones in the caves of East Timor reveal that humans have systematically fished the seas for at least 42,000 years. But in recent centuries, our ancient, vital relationship with the oceans has changed faster than the tides. As boats and fishing technology have evolved, traditional fishermen have been challenged both at sea and in the marketplace by large-scale fishing companies whose lower overhead and greater efficiency guarantee lower prices. In Fishing Lessons, Kevin M. Bailey captains a voyage through the deep history and present course of this sea change—a change that has seen species depleted, ecosystems devastated, and artisanal fisheries transformed into a global industry afloat with hundreds of billions of dollars per year. Bailey knows these waters, the artisanal fisheries, and their relationship with larger ocean ecology intimately. In a series of place-based portraits, he shares stories of decline and success as told by those at the ends of the long lines and hand lines, channeling us through the changing dynamics of small-scale fisheries and the sustainability issues they face—both fiscal and ecological. We encounter Paolo Vespoli and his tiny boat, the Giovanni Padre,in the Gulf of Naples; Wenche, a sea Sámi, one of the indigenous fisherwomen of Norway; and many more. From salmon to abalone, the Bay of Fundy to Monterey and the Amazon, Bailey’s catch is no fish tale. It is a global story, casting a net across waters as vast and distinct as Puget Sound and the Chilean coast. Sailing across the world, Bailey explores the fast-shifting current of how we gather food from the sea, what we gain and what we lose with these shifts, and potential solutions for the murky passage ahead.
Fishing Lessons: Artisanal Fisheries and the Future of Our Oceans
by Kevin M. BaileyFish bones in the caves of East Timor reveal that humans have systematically fished the seas for at least 42,000 years. But in recent centuries, our ancient, vital relationship with the oceans has changed faster than the tides. As boats and fishing technology have evolved, traditional fishermen have been challenged both at sea and in the marketplace by large-scale fishing companies whose lower overhead and greater efficiency guarantee lower prices. In Fishing Lessons, Kevin M. Bailey captains a voyage through the deep history and present course of this sea change—a change that has seen species depleted, ecosystems devastated, and artisanal fisheries transformed into a global industry afloat with hundreds of billions of dollars per year. Bailey knows these waters, the artisanal fisheries, and their relationship with larger ocean ecology intimately. In a series of place-based portraits, he shares stories of decline and success as told by those at the ends of the long lines and hand lines, channeling us through the changing dynamics of small-scale fisheries and the sustainability issues they face—both fiscal and ecological. We encounter Paolo Vespoli and his tiny boat, the Giovanni Padre,in the Gulf of Naples; Wenche, a sea Sámi, one of the indigenous fisherwomen of Norway; and many more. From salmon to abalone, the Bay of Fundy to Monterey and the Amazon, Bailey’s catch is no fish tale. It is a global story, casting a net across waters as vast and distinct as Puget Sound and the Chilean coast. Sailing across the world, Bailey explores the fast-shifting current of how we gather food from the sea, what we gain and what we lose with these shifts, and potential solutions for the murky passage ahead.
Fishing Lessons: Artisanal Fisheries and the Future of Our Oceans
by Kevin M. BaileyFish bones in the caves of East Timor reveal that humans have systematically fished the seas for at least 42,000 years. But in recent centuries, our ancient, vital relationship with the oceans has changed faster than the tides. As boats and fishing technology have evolved, traditional fishermen have been challenged both at sea and in the marketplace by large-scale fishing companies whose lower overhead and greater efficiency guarantee lower prices. In Fishing Lessons, Kevin M. Bailey captains a voyage through the deep history and present course of this sea change—a change that has seen species depleted, ecosystems devastated, and artisanal fisheries transformed into a global industry afloat with hundreds of billions of dollars per year. Bailey knows these waters, the artisanal fisheries, and their relationship with larger ocean ecology intimately. In a series of place-based portraits, he shares stories of decline and success as told by those at the ends of the long lines and hand lines, channeling us through the changing dynamics of small-scale fisheries and the sustainability issues they face—both fiscal and ecological. We encounter Paolo Vespoli and his tiny boat, the Giovanni Padre,in the Gulf of Naples; Wenche, a sea Sámi, one of the indigenous fisherwomen of Norway; and many more. From salmon to abalone, the Bay of Fundy to Monterey and the Amazon, Bailey’s catch is no fish tale. It is a global story, casting a net across waters as vast and distinct as Puget Sound and the Chilean coast. Sailing across the world, Bailey explores the fast-shifting current of how we gather food from the sea, what we gain and what we lose with these shifts, and potential solutions for the murky passage ahead.
Fishing Lessons: Artisanal Fisheries and the Future of Our Oceans
by Kevin M. BaileyFish bones in the caves of East Timor reveal that humans have systematically fished the seas for at least 42,000 years. But in recent centuries, our ancient, vital relationship with the oceans has changed faster than the tides. As boats and fishing technology have evolved, traditional fishermen have been challenged both at sea and in the marketplace by large-scale fishing companies whose lower overhead and greater efficiency guarantee lower prices. In Fishing Lessons, Kevin M. Bailey captains a voyage through the deep history and present course of this sea change—a change that has seen species depleted, ecosystems devastated, and artisanal fisheries transformed into a global industry afloat with hundreds of billions of dollars per year. Bailey knows these waters, the artisanal fisheries, and their relationship with larger ocean ecology intimately. In a series of place-based portraits, he shares stories of decline and success as told by those at the ends of the long lines and hand lines, channeling us through the changing dynamics of small-scale fisheries and the sustainability issues they face—both fiscal and ecological. We encounter Paolo Vespoli and his tiny boat, the Giovanni Padre,in the Gulf of Naples; Wenche, a sea Sámi, one of the indigenous fisherwomen of Norway; and many more. From salmon to abalone, the Bay of Fundy to Monterey and the Amazon, Bailey’s catch is no fish tale. It is a global story, casting a net across waters as vast and distinct as Puget Sound and the Chilean coast. Sailing across the world, Bailey explores the fast-shifting current of how we gather food from the sea, what we gain and what we lose with these shifts, and potential solutions for the murky passage ahead.
Fit Foods and Fakeaways: 100 Healthy And Delicious Recipes
by Courtney BlackA healthy recipe book with food you’ll really want to eat!
The Fitness Chef: Reduced-calorie versions of 100 absolute favourite meals
by Graeme TomlinsonSMALL CHANGES, BIG RESULTS.You don't need a fad diet. You don't need to sign up to a slimming club.You don't need to replace carbs, sugar, pizza, burgers or fry ups with bland alternatives.This is the simplest, easiest way to lose weight.To lose weight you need to reduce your calorie intake. You can do that AND enjoy what you eat. Graeme Tomlinson - nutrition coach and founder of phenomenal Instagram account, The Fitness Chef - shows you how a few small adjustments to your favourite recipes can significantly reduce calories. With 100 mouthwatering, lower-calorie versions of the most popular recipes Graeme's 700,000+ followers love, this book will enable you to regularly enjoy your favourite foods and still manage your weight for the rest of your life.
Fitter. Calmer. Stronger.
by Ellie GouldingListen to your body. Calm your mind. Find your strength.Forget prescriptive 28-day plans and fad diets that are sooner or later abandoned. The truth is they don't work - and they don't make you happy. Pop powerhouse Ellie Goulding's much sought-after fitness and health philosophy is based around becoming the brightest, strongest version of yourself. This means prioritising self-care and flexibility, and approaching wellness from a perspective that is sustainable; one that doesn't leave you feeling like you've failed and, most importantly, allows room for fun and creativity.Combining a mindful approach to exercise with delicious, nutritious recipes, this book will help you kickstart healthy habits, develop a positive mindset and establish clear and achievable goals. Going far beyond diet and exercise, Ellie shares a holistic approach to feeling and being your best. From learning to listen to your body to establishing permanent rituals that work for you, it encompasses all that improves your relationship with your physical and mental health.Ellie Goulding has amassed multiple UK #1 singles, Brit Awards and Grammy nominations over the past decade of her stellar career. Now, after years of inspiring fans with her love of fitness and wellness, in her first book Fitter. Calmer. Stronger. Ellie shares her favourite recipes, workouts and training principles. Drawing on her own experiences, as well as the advice of friends and experts like Matt Roberts, Fearne Cotton and Katie Taylor, these are tools and techniques you can implement every day to build a calmer, stronger you.
Fitter Faster: Your best ever body in under 8 weeks
by David Kingsbury.Drop up to 4 pounds a week, safely and sustainably, with the revolutionary 8 week fat-loss plan from acclaimed celebrity personal trainer, David Kingsbury.Most diets don't work because they aren't personalised to YOU. David has combatted that, providing tailored menus and movement plans that can be applied to anyone. Split into three sections, the route to a healthier, slimmer you has never been so easy:1) THE PLAN - how to tailor your calorie intake and movement regime to achieve your personal goals2) THE RECIPES - over 70 easy, delicious and healthy meals to ensure weight-loss while keeping you satisfied3) MOVEMENT - simple exercise routines that provide results fastUsing the methods that have worked on the actors and actresses in X Men, Wolverine and Mamma Mia 2 to name a few, David's easy, achievable plan will help you get the body you've always dreamed of, for good.