Zenmistress
3rd January 2005, 07:19 PM
I love this book. The author is a self-trained chef, who runs an immaculate, relaxed seafood cafe near my house, with a wet fish store attached (which is where I bought my copy, but I see it is for sale on Amazon now, along with his new book, which has also got rave reviews).
Tonks is very generous with fishy and non-fishy cooking tips throughout, such as how to truly get the flavour of mint into your new potatoes (strip leaves but add stalks to the cooking water), and why you should never buy any squid that has traces of pink on the flesh (the colour it goes after a few days knocking around). There's loads of original ideas for quick suppers, as well as more impressive fare, such as Herb-smoked lobster (for an extravagant barbie) and Monkfish 'Sunday Roast'.
If nothing else, buy it for the recipe for Grilled Squid with Lemon, Garlic and Cumin. Mmmmmmm.
Tonks is very generous with fishy and non-fishy cooking tips throughout, such as how to truly get the flavour of mint into your new potatoes (strip leaves but add stalks to the cooking water), and why you should never buy any squid that has traces of pink on the flesh (the colour it goes after a few days knocking around). There's loads of original ideas for quick suppers, as well as more impressive fare, such as Herb-smoked lobster (for an extravagant barbie) and Monkfish 'Sunday Roast'.
If nothing else, buy it for the recipe for Grilled Squid with Lemon, Garlic and Cumin. Mmmmmmm.