In the original dust jacket. Grey cloth binding with silver title on the spine.

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For conditions please view our photographs. Fish has become the culinary passion of the 90s. Restaurant sales of fish and seafood now far outstrip those of meat and supermarket fish counters are growing each year. Fish is now regarded as the healthy and safe choice and it is also surprisingly easy to cook, but many people still lack confidence when it comes to buying and preparing fish at home. In A FEAST OF FISH, Ian McAndrew, Michelin-star chef and restaurateur with over 25 years experience in fish cookery, sets out to educate and enthuse even the most timid of cooks. He offers sound advice on how to select the best fresh fish and shellfish and then guides the reader through preparation techniques with the aid of clear step-by-step illustrations. The recipe collection features over 150 innovative recipes, ranging from the simple to the elaborate, and includes modern classics such as Bass, Monkfish and Tuna and the more traditional choices such as Salmon, Sole and Haddock.

Review: Ian McAndrew’s A Feast of Fish is a celebration of the magnificent variety of fish available to us now from fishmongers and supermarkets. Ranging from the expensive so-called “prime fish”, such as turbot, John Dory, sole and sea bass, to the comparatively humble mackerel, haddock and skate, Ian McAndrew presents an exquisite collection of dishes both familiar and unfamiliar, simple and elaborate. It should perhaps be said that simplicity is relative. A Feast of Fish is the product of 25 years’ experience as chef and restaurateur, and, though designed for home cooking, these are definitely restaurant dishes intended to be plated up and served individually. The stocks and sauces are those of the restaurant kitchen, rich and thickened by reduction; vegetables are invariably julienne or turned to beautiful little barrel shapes. But if you have the skills and are prepared to make the effort, the results are just fabulous. At the less elaborate end are such sumptuous simplicities as “Sea Bass With Girolles”, “Fingers of John Dory on Cous Cous With Sauce Vierge”, “Lobster With Fresh Peas” or “Grilled Fillet of Mackerel With Polenta and Stewed Tomatoes”. For the more ambitious there are some extraordinary recipes to aim at: “Oyster Parfait” is a poached mousse, and makes a most glamorous appearance in “Sea Bass With Oyster Parfait and Poached Oysters”; “Tournedos of Hake With a Courgette Puree and a Sauce of Fresh Squid” wraps hake fillet in a sheet of Parma ham; the luscious “Boudin of Red Mullet, Crèpes and Mushy Peas With a Salad of Confit Fennel and Orange” just about defies description. —Robin Davidson

Ian McAndrew, the most rapidly rising star in the cookery world. He offers a wealth of creative and imaginative fish recipes that will encourage and inspire many cooks to delight in this hitherto neglected food. Mr McAndrew consistently emphasizes fresh ingredients, carefully prepared and presented, and his talent both as chef and artist is beautifully illustrated throughout in full-colour photography.

The book begins by giving detailed information on how to select fresh fish and shellfIsh, followed by step-by-step illustrations which clearly show preparation techniques. It also describes basic cooking methods. followed by recipes for sauces and butters to enhance the most simply prepared dish.

The recipes range from the exotic and elaborate for those special occasions to simple yet mouth-watering dishes for lunches and suppers, and a special chapter is devoted to dishes that combine meat and fish in new and exciting ways. Many of the recipes demonstrate Ian McAndrew’s special flair for using unusual and delicious combinations of ingredients, such as `Sautéed Scallops with Rhubarb Butter Sauce’, `Salad of Lobster with Raspberry Vinaigrette’ or `Poached Salmon with Beetroot. Of course, no book on fish cookery would be complete without a selection of well-loved, classic recipes, and the author has also included a number of his own personal favourites.