Features almost 200 recipes for seafood dishes - from the familiar and comforting to the wildly exotic and adventurous - from every part of the globe. Also contains vital information on preparation techniques as well as basic cooking methods.

Number of Pages: 399 pages, illustrations
Size (mm): 190 x 140

More than just a cookbook, this beautifully produced volume in three parts promotes a total understanding of British fish, from their natural habitats to what sauce they go best with to how to respect their seasonality, in keeping with the River Cottage ethos.

The first part is dedicated to understanding fish - Hugh and Nick explain the ins and outs of procuring a good fish, discussing fish farming, aquaculture, sustainability and harvesting issues, how to buy and catch fish in an ethical way, and how to prepare it for the kitchen.

Next they open up a whole world of fish cooking - pickling, salting, barbecuing, frying, potting, stewing, smoking and more are explained in depth, each technique followed by classic recipes from gravadlax to kedgeree, from sashimi to chip shop battered cod.

Finally, Hugh and Nick present Britain's best fish by species, giving portraits with notes on seasonality and ecology, as well as listing the relevant recipes from part 2 with alternatives. "The River Cottage Fish Book" is the only book on fish that the adventurous fish lover will ever need.

Authors: Hugh Fearnley-Whittingstall, Nick Fisher

Number of Pages: 608, illustrations
Size (mm): 263 x 20

This inspiring book takes a fresh look at this ever-versatile ingredient, now firmly back in vogue in today's ever increasingly health conscious society. Chef Director at the Caprice Group, which includes London's internationally celebrated fish restaurant J. Sheekey, Mark Hix has been passionate about fish since his seaside childhood in Dorset.

In a collection of over 100 fabulous recipes and ideas, he aims to instil in the reader his own love of fish and the confidence to handle them with ease to produce exciting dishes for all occasions. Featuring a wide range of fish and shellfish, the recipes are chosen to bring out the best in each species as well as to use a wide range of cooking techniques. There are also instructions on the basics of buying and storing, handling and preparing fish.

Author: Mark Hix

Number of Pages: 160 pages, 100 b&w photographs
Size (mm): 266 x 21

The ‘Leith’s Fish Bible’ is the only fish cookbook you will ever need. With innumerable recipes from all over the world, it has something for every occasion from a simple supper to an elegant dinner. As with every book from the classic Leith’s series, all recipes are fool-proof, easy to use with an emphasis on proper technique.

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.

This new edition has been revised, updated and redesigned with several new recipes and stunning new photographs. Comprehensive and authoritative, it is an essential book for every kitchen.

Author: C.J. Jackson

Number of Pages: 640 pages, illustrations
Size (mm): 246 x 189

Over the years, through his television programmes and books, Rick Stein has done much to inform us about fish and to encourage us to cook it for ourselves; however, many of us still feel nervous about cooking it at home.

"Rick Stein's Seafood", now available in paperback, brings together his knowledge and expertise, and includes 200 of his tried-and-tested recipes. It is divided into three separate sections: Techniques; Recipes and, finally, an A to Z of Fish.

The techniques section covers all the main preparation and cooking methods for each type of fish (round, flat, shellfish etc), while the A-Z of fish is a comprehensive encyclopaedia of fish and seafood - including US, Australian and European fish.

The recipe section includes all the essential basic recipes, such as stocks, sauces, batters etc. Useful cross-references link all sections.

The hardback edition has been an international bestseller and was awarded the highly coveted James Beard Foundation Cookbook of the Year Award in 2005.

Author: Rick Stein

Number of Pages: 264 pages, col. illustrations
Size (mm): 280 x 25