Coast to Coast is the perfect gift this autumn/winter!, 08 Oct 2008
I purchased this as a present for a friend's birthday - she was over the moon with the book, and spent Sunday making dinner with recipes from the book. I shall definitely be purchasing this for others come Christmas due to the feedback i've received!

Rick is looking gorgeous!, 08 Oct 2008
This is the most beautiful of Rick's books so far- I'm a big fan of his recipes and my mouth is watering looking through the photos. The great thing is you just know you're going to get quality recipes- what's so special about this book is the personal touches, introductions to the recipes and stories of his travels round the world.

well trodden, 01 Oct 2008
as a really big fan of rick stein, and having all of his previous books, this is just a bringing together of his favorites. not worth purchasing if you have previous books, but a nice little pressie for a newbie

Coast to Coast is the perfect gift this autumn/winter!, 08 Oct 2008
I purchased this as a present for a friend's birthday - she was over the moon with the book, and spent Sunday making dinner with recipes from the book. I shall definitely be purchasing this for others come Christmas due to the feedback i've received!

Rick is looking gorgeous!, 08 Oct 2008
This is the most beautiful of Rick's books so far- I'm a big fan of his recipes and my mouth is watering looking through the photos. The great thing is you just know you're going to get quality recipes- what's so special about this book is the personal touches, introductions to the recipes and stories of his travels round the world.

well trodden, 01 Oct 2008
as a really big fan of rick stein, and having all of his previous books, this is just a bringing together of his favorites. not worth purchasing if you have previous books, but a nice little pressie for a newbie

Lovely, 24 Jan 2008
This book has something for everyone. I'm no master chef but I love Good Food Magazine and this book is easy to follow and inspirational.

There are pictures of every dish which is great and the recipes range from the very easy to approaching difficult, but they are all delicious.

Coast to Coast is the perfect gift this autumn/winter!, 08 Oct 2008
I purchased this as a present for a friend's birthday - she was over the moon with the book, and spent Sunday making dinner with recipes from the book. I shall definitely be purchasing this for others come Christmas due to the feedback i've received!

Rick is looking gorgeous!, 08 Oct 2008
This is the most beautiful of Rick's books so far- I'm a big fan of his recipes and my mouth is watering looking through the photos. The great thing is you just know you're going to get quality recipes- what's so special about this book is the personal touches, introductions to the recipes and stories of his travels round the world.

well trodden, 01 Oct 2008
as a really big fan of rick stein, and having all of his previous books, this is just a bringing together of his favorites. not worth purchasing if you have previous books, but a nice little pressie for a newbie

Lovely, 24 Jan 2008
This book has something for everyone. I'm no master chef but I love Good Food Magazine and this book is easy to follow and inspirational.

There are pictures of every dish which is great and the recipes range from the very easy to approaching difficult, but they are all delicious.



Another great book, 29 Jul 2008
I was very much looking foreward to Atul's new book, having absolutely loved his other book. I have not been dissappointed.

I've tried a few recipes, and they are simply amazing. They are light, well balanced and excellently spiced dishes. Some of these do taste like my mums food! Really authentic indian fish cookery (and its also regional - giving a flavour from different areas in India). Its great that most of the fish used are available in the supermarkets - and Atul also offers a range of alternative fish can be used in the recipes.

Only minor draw back is too few pictures (unlike his other book, which had most recipes with a photo of the finished dish).

The recipes are great. Highly recommended!

Hitherto, the contents of Rick Stein's Seafood have been accessible only to students of the Padstow Seafood School, as course notes in a loose-leaf binder. Now the teachings of this remarkable establishment are made available to a wider public, in amply illustrated form at once lucid and sumptuous. This is both a technical manual and an extraordinarily comprehensive collection of recipes; and the tone throughout is correspondingly sober and professional. The first hundred pages cover technique--not just cooking seafood, but buying and preparing it, too--in great thoroughness, from scaling and gutting fish, skinning eels (requiring a butcher's hook and a pair of pliers, if you can face it), through deep-frying, poaching, steaming, grilling, to opening oysters and tenderising octopus (not, as you might suppose, by bashing it repeatedly against a rock, but in the oven).

The recipes group fish not just by species, but by shape: large fleshy fish, flat fish, small round fish, crustaceans and so on--a sensible approach, since within these categories the fish are to an extent interchangeable. Austerely, the recipes are neither prefaced with an introductory blurb nor sourced, but they are of the most distinguished provenance. Salmon en Croute with Currants and Ginger, for example is a famous George Perry-Smith recipe; the neighbouring Escalopes of Salmon with Sorrel Sauce derives from the Triosgros brother; while the interestingly strange Pernod and olive oil dressing with which Stein anoints grilled Dublin Bay prawns comes from Alexandre Dumas by way of Elizabeth David (it also includes mustard, soy sauce and tarragon). This is not to accuse Stein of plagiarism: he has simply collected the very finest seafood recipes and filtered everything through his characteristic simplicity and emphasis on freshness, quality and flavour. The result is a book of quite exceptional quality and usefulness. One hesitates to use the word bible, but if seafood can have one, this may be it. --Robin Davidson

Coast to Coast is the perfect gift this autumn/winter!, 08 Oct 2008
I purchased this as a present for a friend's birthday - she was over the moon with the book, and spent Sunday making dinner with recipes from the book. I shall definitely be purchasing this for others come Christmas due to the feedback i've received!

Rick is looking gorgeous!, 08 Oct 2008
This is the most beautiful of Rick's books so far- I'm a big fan of his recipes and my mouth is watering looking through the photos. The great thing is you just know you're going to get quality recipes- what's so special about this book is the personal touches, introductions to the recipes and stories of his travels round the world.

well trodden, 01 Oct 2008
as a really big fan of rick stein, and having all of his previous books, this is just a bringing together of his favorites. not worth purchasing if you have previous books, but a nice little pressie for a newbie

Lovely, 24 Jan 2008
This book has something for everyone. I'm no master chef but I love Good Food Magazine and this book is easy to follow and inspirational.

There are pictures of every dish which is great and the recipes range from the very easy to approaching difficult, but they are all delicious.



Another great book, 29 Jul 2008
I was very much looking foreward to Atul's new book, having absolutely loved his other book. I have not been dissappointed.

I've tried a few recipes, and they are simply amazing. They are light, well balanced and excellently spiced dishes. Some of these do taste like my mums food! Really authentic indian fish cookery (and its also regional - giving a flavour from different areas in India). Its great that most of the fish used are available in the supermarkets - and Atul also offers a range of alternative fish can be used in the recipes.

Only minor draw back is too few pictures (unlike his other book, which had most recipes with a photo of the finished dish).

The recipes are great. Highly recommended!

Professional or amateur, 30 Jan 2008
As a Professional chef, I am pleased that I can still find books that are truly inspirational and helpful. If you need to learn basic fish teqniques then this book you should buy. Rick knows what he's talking about especially when it comes to fish.

The book is divided into 3 parts. It starts with easy step by step techniques with photos of how to prep, cut and cook a variety of fish. The second part gives you recipes to try when you have mastered the techiques and then follows the third part which is gives detailed information and diagrams of fish varieties complete with their latin names.

I truly recommend this book for anybody who wants to learn new skills whether professional or amateur. It has helped me when producing new menus

Seafood Bible, 11 Dec 2007
I was totally impressed with the extensive information and variety of different seafood in this book. Even my husband can't get his nose out of the book. It truly is a must have for all seafood lovers! Thanks a lot Rick!

Marvellous!, 28 Nov 2007
This book has made cooking fish so much easier. The recipes are as good as any I have had in fish restaurants both here and abroad. The range of different cooking and preperation techniques has given me the confidence to try new types of fish that I would not have cooked before. Who knew Ray had cheeks?

Most of the recipes are easily carried out and I have discovered some quick and tasty meals for the week day in addition to the more complex preperation that I am happy to do at weeken

The Best Reference Manual, 01 May 2007
As non meat eaters, fish is a very important staple in our household. This book is a great reference manual, particularly if you want to be more adventurous with different types of fish. It gives great advice on how to fillet all types of fish, with clear instructions.
The recipes are simple to follow, well written, and much in the same style as Rick delivers in his TV shows. Even the most basic recipe, like fish pie, is outstanding, and I am always asked for the recipe when I cook any of his dishes for dinner parties. Of all my fish cookery books (and believe me, I have quite a few!), this is the one that I refer to time and time again, and the one that I know will deliver consistently good results.
Bon appetit!

Yes it is Good!, 29 Dec 2006
Great book if you want to know the basic techniques for preparing fish plus some rather over complicated recipes. It is an excellent reference book and a must for those who like fish and want to know how to prepare it. Less good on the recipes but the photography and presentation more than makes up for this.

To make the history of a fish interesting, invigorating and moving is an almost impossible feat that Mark Kurlansky accomplishes fantastically well in this compact, learned, beautifully written gem of a book. Cod traces humankind's involvement with what was once one of the world's most plentiful foodstuffs. The Basque people, who Kurlansky suggests found America before Columbus, could only fish and forage (for whale meat) as far as they did because of the huge schools of cod they found, caught and salted as they went. Centuries before this Vikings had travelled from Norway across to Canada--the exact range of the Atlantic cod. Interspersed with old and forgotten recipes Cod becomes a fitting requiem to a fish no-one believed would ever become scarce nor become such a telling metaphor for our careless treatment of the sea, its bounty and our wider environment. --Mark Thwaite

Coast to Coast is the perfect gift this autumn/winter!, 08 Oct 2008
I purchased this as a present for a friend's birthday - she was over the moon with the book, and spent Sunday making dinner with recipes from the book. I shall definitely be purchasing this for others come Christmas due to the feedback i've received!

Rick is looking gorgeous!, 08 Oct 2008
This is the most beautiful of Rick's books so far- I'm a big fan of his recipes and my mouth is watering looking through the photos. The great thing is you just know you're going to get quality recipes- what's so special about this book is the personal touches, introductions to the recipes and stories of his travels round the world.

well trodden, 01 Oct 2008
as a really big fan of rick stein, and having all of his previous books, this is just a bringing together of his favorites. not worth purchasing if you have previous books, but a nice little pressie for a newbie

Lovely, 24 Jan 2008
This book has something for everyone. I'm no master chef but I love Good Food Magazine and this book is easy to follow and inspirational.

There are pictures of every dish which is great and the recipes range from the very easy to approaching difficult, but they are all delicious.



Another great book, 29 Jul 2008
I was very much looking foreward to Atul's new book, having absolutely loved his other book. I have not been dissappointed.

I've tried a few recipes, and they are simply amazing. They are light, well balanced and excellently spiced dishes. Some of these do taste like my mums food! Really authentic indian fish cookery (and its also regional - giving a flavour from different areas in India). Its great that most of the fish used are available in the supermarkets - and Atul also offers a range of alternative fish can be used in the recipes.

Only minor draw back is too few pictures (unlike his other book, which had most recipes with a photo of the finished dish).

The recipes are great. Highly recommended!

Professional or amateur, 30 Jan 2008
As a Professional chef, I am pleased that I can still find books that are truly inspirational and helpful. If you need to learn basic fish teqniques then this book you should buy. Rick knows what he's talking about especially when it comes to fish.

The book is divided into 3 parts. It starts with easy step by step techniques with photos of how to prep, cut and cook a variety of fish. The second part gives you recipes to try when you have mastered the techiques and then follows the third part which is gives detailed information and diagrams of fish varieties complete with their latin names.

I truly recommend this book for anybody who wants to learn new skills whether professional or amateur. It has helped me when producing new menus

Seafood Bible, 11 Dec 2007
I was totally impressed with the extensive information and variety of different seafood in this book. Even my husband can't get his nose out of the book. It truly is a must have for all seafood lovers! Thanks a lot Rick!

Marvellous!, 28 Nov 2007
This book has made cooking fish so much easier. The recipes are as good as any I have had in fish restaurants both here and abroad. The range of different cooking and preperation techniques has given me the confidence to try new types of fish that I would not have cooked before. Who knew Ray had cheeks?

Most of the recipes are easily carried out and I have discovered some quick and tasty meals for the week day in addition to the more complex preperation that I am happy to do at weeken

The Best Reference Manual, 01 May 2007
As non meat eaters, fish is a very important staple in our household. This book is a great reference manual, particularly if you want to be more adventurous with different types of fish. It gives great advice on how to fillet all types of fish, with clear instructions.
The recipes are simple to follow, well written, and much in the same style as Rick delivers in his TV shows. Even the most basic recipe, like fish pie, is outstanding, and I am always asked for the recipe when I cook any of his dishes for dinner parties. Of all my fish cookery books (and believe me, I have quite a few!), this is the one that I refer to time and time again, and the one that I know will deliver consistently good results.
Bon appetit!

Yes it is Good!, 29 Dec 2006
Great book if you want to know the basic techniques for preparing fish plus some rather over complicated recipes. It is an excellent reference book and a must for those who like fish and want to know how to prepare it. Less good on the recipes but the photography and presentation more than makes up for this.

Like a tasteless fishstick, 05 Oct 2007
Cod could have been a good book but the author, Mark Kurlansky, seems intent on driving home his point that the cod fish has been vital through the course of civilization. Unfortunately, Mr. Kurlansky isn't afraid to exaggerate or in some cases simply twist the truth in order to make this point. I can't speak for the entire book since I am not an expert on the entire history that he covers, but I can point out a couple of blatant errors. "How did the Vikings survive in greenless Greenland", Mr. Kurlansky asks on page 21. Cod is his answer. But that is incorrect. Greenland was not "greenless" when the Vikings settled there. As a quick trip to Wikipedia shows, Greenland was much warmer at the times the Vikings settled there. "These remote communities thrived and lived off farming, hunting and trading..." Not a single mention of fishing for cod. The second serious error of fact has to do with the Pilgrims. The author claims that the Mayflower was heading to New England for the rich cod fisheries. This is not true. The Pilgrims were actually headed 250 miles further south to the mouth of the Hudson River and only ended up in New England because of bad weather, lack of reliable maps, and illness on board ship. The book "Mayflower" doesn't even have an index entry for "cod" which would seem fairly unlikely if the fish was really as important as Mr. Kurlansky makes it out. These are two very serious errors and leave the entire book open to question. Looking through the reviews on Amazon I found quite a few small errors mentioned. Is any of Mr. Kurlansky's remaining history reliable?

What about the book in general? It is what is best called pop-history. Short chapters that mention a topic but go into depth on nothing is the rule. A perfect example is his discussion of the three cod wars between Great Britain and Iceland. You will find very little detail on a topic that could have been very interesting. Instead Mr. Kurlansky moves quickly through the wars apparently to keep to his sixteen-page chapter limit. We don't even get a detailed chapter on the star of the book, the cod. A simple fact such as that cod is a good source of omega-3 fatty acids isn't even mentioned. And there are also many examples of contradictions within the book. For example, on page 145 Mr. Murlansky says that the Icelandic fishermen avoided basing their boats in the fjords because they used oar-powered boats and it "would have added too many hours or rowing time to and from the fishing grounds." But a couple of sentences later he says the fishermen preferred to use oars "because the winds around fjords are erratic." If the fishermen aren't traveling through the fjords then why are the winds in the fjords even relevant?

Overall, the book is lightweight, quick reading that will be forgotten soon after reading. The book is not much like the many interesting cod recipes that Mr. Kurlansky sprinkles through the book but more like processed fish sticks produced by factory ships.

One of the most fascinating books I've ever read, 31 Aug 2007
Completely engrossing, and completely convincing, like a bolt of lightning suddenly illuminating a whole area of history. It explains how basque fishermen discovered America centuries before Christopher Culombus but kept it quiet because they didn't want anyone finding the source of the fish they supplied to Europe and Africa. There's a wonderful section on how holier than thou American puritans made fortunes out of doc, rum and slaves. And the ending is beautifully poignant. It's such a shame that the world has changed so much that there's no room for the fish that changed the world.

Great read , 07 Aug 2007
For anyone interested in either the fishing industry or in historical world politics this is a great and very easy read.

The author coevers in detail the importance of cod in the development of european North America. He does however somewhat overplay this importance. There were other aspects of North Americal produce that were of equal importance, and were equally hard fought over e.g. skins, cotton etc.

The book is interspersed with many intriguing recipes, which are certainly most tempting. For those uninitiated, I can heartily confirm that the choicest meat is indeed found on the head of the fish - that which in modern times is generally reduced to animal feed.

I feel the author could have improved his book greatly by covering also the history of the European cod fishery - which was almost entirely ignored.

Nevertheless, a great read. Now I'm off to read "Herring"

I loved this book, 27 Dec 2006
I red it for my degree in Biological Sciences. At that time I borrowed it but now I gonna buy it for myself as I find this is a very special book. The writting is simple and beautiful. You might eat fish differently afterwards! but at least you'll get some inside about what's going on with fishery, fishermen communities and marine ecosystems - and this all along with World History. Not only the forest disappears. What about climate changes and fishery? This book is a delice.

Fascinating, 12 Jan 2006
An intriguing mixture of history, sociology, politics, conservation and cooking!

This book charts the history of cod fishing from the dark ages to the present. The Basques were apparently the first peoples to fish cod commercially and as such they beat even the Vikings to North America by exploiting the rich fishing grounds off the east coast.

There is discussion of the ways that different people in Europe liked their cod. Here in Britain it is eaten almost 100% fresh (or at least fresh frozen), whilst in other countries they would not touch fresh cod, the French wanting only salted fish. Presumably this is historical due to the problems of transporting fresh fish over any great distance.

In North America the Basques got lost in the shuffle because they never bothered to lay territorial claims to the land around their fishing stations, and we get a dispassionate description of the “Cod Wars” between Iceland and the UK, untainted by propaganda.

But the theme that runs through the book is over fishing. From the early days when the fish stocks were believed to be inexhaustible to the present when commercial sized fish are all but extinct in many areas of the North Atlantic. There is the bewilderment and anger of the fishermen, who blame anyone but themselves for the state of their fishing industry and the restrictions that have had to be imposed upon it.

The book is interspersed with cod recipes down the ages. Some are pretty disgusting to me; we don’t eat the intestines in the UK! Others I’m going to try just as soon as I can get my hands on some good fresh fish.

Coast to Coast is the perfect gift this autumn/winter!, 08 Oct 2008
I purchased this as a present for a friend's birthday - she was over the moon with the book, and spent Sunday making dinner with recipes from the book. I shall definitely be purchasing this for others come Christmas due to the feedback i've received!

Rick is looking gorgeous!, 08 Oct 2008
This is the most beautiful of Rick's books so far- I'm a big fan of his recipes and my mouth is watering looking through the photos. The great thing is you just know you're going to get quality recipes- what's so special about this book is the personal touches, introductions to the recipes and stories of his travels round the world.

well trodden, 01 Oct 2008
as a really big fan of rick stein, and having all of his previous books, this is just a bringing together of his favorites. not worth purchasing if you have previous books, but a nice little pressie for a newbie

Lovely, 24 Jan 2008
This book has something for everyone. I'm no master chef but I love Good Food Magazine and this book is easy to follow and inspirational.

There are pictures of every dish which is great and the recipes range from the very easy to approaching difficult, but they are all delicious.



Another great book, 29 Jul 2008
I was very much looking foreward to Atul's new book, having absolutely loved his other book. I have not been dissappointed.

I've tried a few recipes, and they are simply amazing. They are light, well balanced and excellently spiced dishes. Some of these do taste like my mums food! Really authentic indian fish cookery (and its also regional - giving a flavour from different areas in India). Its great that most of the fish used are available in the supermarkets - and Atul also offers a range of alternative fish can be used in the recipes.

Only minor draw back is too few pictures (unlike his other book, which had most recipes with a photo of the finished dish).

The recipes are great. Highly recommended!

Professional or amateur, 30 Jan 2008
As a Professional chef, I am pleased that I can still find books that are truly inspirational and helpful. If you need to learn basic fish teqniques then this book you should buy. Rick knows what he's talking about especially when it comes to fish.

The book is divided into 3 parts. It starts with easy step by step techniques with photos of how to prep, cut and cook a variety of fish. The second part gives you recipes to try when you have mastered the techiques and then follows the third part which is gives detailed information and diagrams of fish varieties complete with their latin names.

I truly recommend this book for anybody who wants to learn new skills whether professional or amateur. It has helped me when producing new menus

Seafood Bible, 11 Dec 2007
I was totally impressed with the extensive information and variety of different seafood in this book. Even my husband can't get his nose out of the book. It truly is a must have for all seafood lovers! Thanks a lot Rick!

Marvellous!, 28 Nov 2007
This book has made cooking fish so much easier. The recipes are as good as any I have had in fish restaurants both here and abroad. The range of different cooking and preperation techniques has given me the confidence to try new types of fish that I would not have cooked before. Who knew Ray had cheeks?

Most of the recipes are easily carried out and I have discovered some quick and tasty meals for the week day in addition to the more complex preperation that I am happy to do at weeken

The Best Reference Manual, 01 May 2007
As non meat eaters, fish is a very important staple in our household. This book is a great reference manual, particularly if you want to be more adventurous with different types of fish. It gives great advice on how to fillet all types of fish, with clear instructions.
The recipes are simple to follow, well written, and much in the same style as Rick delivers in his TV shows. Even the most basic recipe, like fish pie, is outstanding, and I am always asked for the recipe when I cook any of his dishes for dinner parties. Of all my fish cookery books (and believe me, I have quite a few!), this is the one that I refer to time and time again, and the one that I know will deliver consistently good results.
Bon appetit!

Yes it is Good!, 29 Dec 2006
Great book if you want to know the basic techniques for preparing fish plus some rather over complicated recipes. It is an excellent reference book and a must for those who like fish and want to know how to prepare it. Less good on the recipes but the photography and presentation more than makes up for this.

Like a tasteless fishstick, 05 Oct 2007
Cod could have been a good book but the author, Mark Kurlansky, seems intent on driving home his point that the cod fish has been vital through the course of civilization. Unfortunately, Mr. Kurlansky isn't afraid to exaggerate or in some cases simply twist the truth in order to make this point. I can't speak for the entire book since I am not an expert on the entire history that he covers, but I can point out a couple of blatant errors. "How did the Vikings survive in greenless Greenland", Mr. Kurlansky asks on page 21. Cod is his answer. But that is incorrect. Greenland was not "greenless" when the Vikings settled there. As a quick trip to Wikipedia shows, Greenland was much warmer at the times the Vikings settled there. "These remote communities thrived and lived off farming, hunting and trading..." Not a single mention of fishing for cod. The second serious error of fact has to do with the Pilgrims. The author claims that the Mayflower was heading to New England for the rich cod fisheries. This is not true. The Pilgrims were actually headed 250 miles further south to the mouth of the Hudson River and only ended up in New England because of bad weather, lack of reliable maps, and illness on board ship. The book "Mayflower" doesn't even have an index entry for "cod" which would seem fairly unlikely if the fish was really as important as Mr. Kurlansky makes it out. These are two very serious errors and leave the entire book open to question. Looking through the reviews on Amazon I found quite a few small errors mentioned. Is any of Mr. Kurlansky's remaining history reliable?

What about the book in general? It is what is best called pop-history. Short chapters that mention a topic but go into depth on nothing is the rule. A perfect example is his discussion of the three cod wars between Great Britain and Iceland. You will find very little detail on a topic that could have been very interesting. Instead Mr. Kurlansky moves quickly through the wars apparently to keep to his sixteen-page chapter limit. We don't even get a detailed chapter on the star of the book, the cod. A simple fact such as that cod is a good source of omega-3 fatty acids isn't even mentioned. And there are also many examples of contradictions within the book. For example, on page 145 Mr. Murlansky says that the Icelandic fishermen avoided basing their boats in the fjords because they used oar-powered boats and it "would have added too many hours or rowing time to and from the fishing grounds." But a couple of sentences later he says the fishermen preferred to use oars "because the winds around fjords are erratic." If the fishermen aren't traveling through the fjords then why are the winds in the fjords even relevant?

Overall, the book is lightweight, quick reading that will be forgotten soon after reading. The book is not much like the many interesting cod recipes that Mr. Kurlansky sprinkles through the book but more like processed fish sticks produced by factory ships.

One of the most fascinating books I've ever read, 31 Aug 2007
Completely engrossing, and completely convincing, like a bolt of lightning suddenly illuminating a whole area of history. It explains how basque fishermen discovered America centuries before Christopher Culombus but kept it quiet because they didn't want anyone finding the source of the fish they supplied to Europe and Africa. There's a wonderful section on how holier than thou American puritans made fortunes out of doc, rum and slaves. And the ending is beautifully poignant. It's such a shame that the world has changed so much that there's no room for the fish that changed the world.

Great read , 07 Aug 2007
For anyone interested in either the fishing industry or in historical world politics this is a great and very easy read.

The author coevers in detail the importance of cod in the development of european North America. He does however somewhat overplay this importance. There were other aspects of North Americal produce that were of equal importance, and were equally hard fought over e.g. skins, cotton etc.

The book is interspersed with many intriguing recipes, which are certainly most tempting. For those uninitiated, I can heartily confirm that the choicest meat is indeed found on the head of the fish - that which in modern times is generally reduced to animal feed.

I feel the author could have improved his book greatly by covering also the history of the European cod fishery - which was almost entirely ignored.

Nevertheless, a great read. Now I'm off to read "Herring"

I loved this book, 27 Dec 2006
I red it for my degree in Biological Sciences. At that time I borrowed it but now I gonna buy it for myself as I find this is a very special book. The writting is simple and beautiful. You might eat fish differently afterwards! but at least you'll get some inside about what's going on with fishery, fishermen communities and marine ecosystems - and this all along with World History. Not only the forest disappears. What about climate changes and fishery? This book is a delice.

Fascinating, 12 Jan 2006
An intriguing mixture of history, sociology, politics, conservation and cooking!

This book charts the history of cod fishing from the dark ages to the present. The Basques were apparently the first peoples to fish cod commercially and as such they beat even the Vikings to North America by exploiting the rich fishing grounds off the east coast.

There is discussion of the ways that different people in Europe liked their cod. Here in Britain it is eaten almost 100% fresh (or at least fresh frozen), whilst in other countries they would not touch fresh cod, the French wanting only salted fish. Presumably this is historical due to the problems of transporting fresh fish over any great distance.

In North America the Basques got lost in the shuffle because they never bothered to lay territorial claims to the land around their fishing stations, and we get a dispassionate description of the “Cod Wars” between Iceland and the UK, untainted by propaganda.

But the theme that runs through the book is over fishing. From the early days when the fish stocks were believed to be inexhaustible to the present when commercial sized fish are all but extinct in many areas of the North Atlantic. There is the bewilderment and anger of the fishermen, who blame anyone but themselves for the state of their fishing industry and the restrictions that have had to be imposed upon it.

The book is interspersed with cod recipes down the ages. Some are pretty disgusting to me; we don’t eat the intestines in the UK! Others I’m going to try just as soon as I can get my hands on some good fresh fish.

Go without this book!, 15 Apr 2008
Incomplete recipes for turgid slop! I have been a veggie for 22 years, and am a good cook/baker, so I thought I'd try this. It looks like a good idea (if you can get past the pseudo-science in the intro), but the recipes just don't work, that's if she's bothered to finish them - several had bits missing, which is just lazy writing/editing.

unimaginative , 27 Sep 2007
I found this book a bit of a let down in terms of imagination - obviously salads, indian curries and stir frys are wheat/dairy free and can be found in most veggie cook books, and its a bit of a cop out to ask us to use 'wheat free' pasta - we don't need to buy a cookbook just to make ordinary recipes - what I want is recipes that circumvent the pasta all together - for example I make a brilliant lasagne using root veg as the lasagne replacement.. There is also an over dependance on rice flour. I use all kinds of different flours (millet, chick pea, quinoa etc to ring the changes, and l experiment with non flour ingredients such as nut powder etc... also where are the egg free recipes? 'egg replacer' is just another easy way out.. Also because being vegan and allergy free is such a challenge nutritionally, it should make use of sprouted grains... and have more emphasis on balancing the diet..

Are these recipes tested I wonder?, 18 Aug 2007
I bought this book because I have a son who cannot tolerate gluten. I tried the carrot, parsnip and cashew nut roast first. The mixture was bland and oversweet because all the vegetables and the nuts have a sweet flavour. I had to add lots of flavourings to spice it up. It still wasn't very good and the instructions didn't tell me to chope the nuts, although I can't believe they were supposed to be added whole. The rice flour bread was disgusting - tasted of baking powder and bounced like rubber- reminiscent of the steam puddings we had at school. If I were gluten intolerant I'd rather do without bread than eat this. I hope it doesn't kill the birds as it's going outside. Loathe to try any other recipes.

Great Book - A Must For Anyone Wanting to Eat Themselves Healthy :-), 07 Nov 2006
I bought this book after it was recommended to me by my nutritionist. Being a vegetarian and following such a strict diet regime seemed really daunting at first, that was until I got this book. You wouldn't believe how many wonderful variations of everyday food is in here, just changed to be full of lovely goodness. I really recommend it, it'll give you inspiration even if you don't follow all the recipes exactly.

Good recipes, some weird science, 14 Sep 2006
I was inspired to write this review to counter the below comment about the cakes. I've made three cakes and the muffins from this book, and they've all been delicious. I have no problem eating wheat so I've used a mix of wheat and other flours, but have stuck with the dairy/sugar/saturated fat free side of things.They're in no way as sweet as you expect from a cake, but get over that difference and you'll find they're fantastic. The savoury recipes are also very tasty and easy to follow.
On the down side I found some of the macrobiotic inspired 'science' of yin and yang foods irrelevant - just skip that section and get to the recipes!

There may be many pretenders to her throne, but as The Delia Collection: Fish comprehensively demonstrates, Delia Smith can still see off her rivals, even those with trendy haircuts and manic TV personalities. She is still seen by most who tackle the Art of Cookery as the most sane and balanced voice in the field and there are few houses which don't boast one of her invaluable books.

This volume may not replace earlier Delia books in a similar vein, but it provides as useful and basic a resource as any cookery enthusiast is likely to need. The large, attractive format is always at the service of the individual recipes, which are drawn from 33 years of recipe writing and television. While Delia followers will find much here to stimulate, this is an excellent entry-level book for those new to the doyenne of TV chefs. Fish confines itself to the main categories: white fish; salmon; trout; oily and other fish; and smoked fish. The recipes varying from the concise, such as a very straightforward Fried Plaice Fillets, to the more advanced (a mouth-watering preparation for Fillets of Sole Véronique). A particularly attractive recipe is that for Smoked Salmon Tart, which is an object lesson in concision and practicality--if the pastry isn't--we're told--rising in the centre, we should prick it a couple of times and press it back down with our hands.

Instructions are as direct and uncomplicated as one would expect (this, of course, is Delia's trademark) and up-to-date conversion tables are included, along with an impressive section on fish extras, making this an invaluable and user-friendly guide. --Barry Forshaw

Coast to Coast is the perfect gift this autumn/winter!, 08 Oct 2008
I purchased this as a present for a friend's birthday - she was over the moon with the book, and spent Sunday making dinner with recipes from the book. I shall definitely be purchasing this for others come Christmas due to the feedback i've received!

Rick is looking gorgeous!, 08 Oct 2008
This is the most beautiful of Rick's books so far- I'm a big fan of his recipes and my mouth is watering looking through the photos. The great thing is you just know you're going to get quality recipes- what's so special about this book is the personal touches, introductions to the recipes and stories of his travels round the world.

well trodden, 01 Oct 2008
as a really big fan of rick stein, and having all of his previous books, this is just a bringing together of his favorites. not worth purchasing if you have previous books, but a nice little pressie for a newbie

Lovely, 24 Jan 2008
This book has something for everyone. I'm no master chef but I love Good Food Magazine and this book is easy to follow and inspirational.

There are pictures of every dish which is great and the recipes range from the very easy to approaching difficult, but they are all delicious.



Another great book, 29 Jul 2008
I was very much looking foreward to Atul's new book, having absolutely loved his other book. I have not been dissappointed.

I've tried a few recipes, and they are simply amazing. They are light, well balanced and excellently spiced dishes. Some of these do taste like my mums food! Really authentic indian fish cookery (and its also regional - giving a flavour from different areas in India). Its great that most of the fish used are available in the supermarkets - and Atul also offers a range of alternative fish can be used in the recipes.

Only minor draw back is too few pictures (unlike his other book, which had most recipes with a photo of the finished dish).

The recipes are great. Highly recommended!

Professional or amateur, 30 Jan 2008
As a Professional chef, I am pleased that I can still find books that are truly inspirational and helpful. If you need to learn basic fish teqniques then this book you should buy. Rick knows what he's talking about especially when it comes to fish.

The book is divided into 3 parts. It starts with easy step by step techniques with photos of how to prep, cut and cook a variety of fish. The second part gives you recipes to try when you have mastered the techiques and then follows the third part which is gives detailed information and diagrams of fish varieties complete with their latin names.

I truly recommend this book for anybody who wants to learn new skills whether professional or amateur. It has helped me when producing new menus

Seafood Bible, 11 Dec 2007
I was totally impressed with the extensive information and variety of different seafood in this book. Even my husband can't get his nose out of the book. It truly is a must have for all seafood lovers! Thanks a lot Rick!

Marvellous!, 28 Nov 2007
This book has made cooking fish so much easier. The recipes are as good as any I have had in fish restaurants both here and abroad. The range of different cooking and preperation techniques has given me the confidence to try new types of fish that I would not have cooked before. Who knew Ray had cheeks?

Most of the recipes are easily carried out and I have discovered some quick and tasty meals for the week day in addition to the more complex preperation that I am happy to do at weeken

The Best Reference Manual, 01 May 2007
As non meat eaters, fish is a very important staple in our household. This book is a great reference manual, particularly if you want to be more adventurous with different types of fish. It gives great advice on how to fillet all types of fish, with clear instructions.
The recipes are simple to follow, well written, and much in the same style as Rick delivers in his TV shows. Even the most basic recipe, like fish pie, is outstanding, and I am always asked for the recipe when I cook any of his dishes for dinner parties. Of all my fish cookery books (and believe me, I have quite a few!), this is the one that I refer to time and time again, and the one that I know will deliver consistently good results.
Bon appetit!

Yes it is Good!, 29 Dec 2006
Great book if you want to know the basic techniques for preparing fish plus some rather over complicated recipes. It is an excellent reference book and a must for those who like fish and want to know how to prepare it. Less good on the recipes but the photography and presentation more than makes up for this.

Like a tasteless fishstick, 05 Oct 2007
Cod could have been a good book but the author, Mark Kurlansky, seems intent on driving home his point that the cod fish has been vital through the course of civilization. Unfortunately, Mr. Kurlansky isn't afraid to exaggerate or in some cases simply twist the truth in order to make this point. I can't speak for the entire book since I am not an expert on the entire history that he covers, but I can point out a couple of blatant errors. "How did the Vikings survive in greenless Greenland", Mr. Kurlansky asks on page 21. Cod is his answer. But that is incorrect. Greenland was not "greenless" when the Vikings settled there. As a quick trip to Wikipedia shows, Greenland was much warmer at the times the Vikings settled there. "These remote communities thrived and lived off farming, hunting and trading..." Not a single mention of fishing for cod. The second serious error of fact has to do with the Pilgrims. The author claims that the Mayflower was heading to New England for the rich cod fisheries. This is not true. The Pilgrims were actually headed 250 miles further south to the mouth of the Hudson River and only ended up in New England because of bad weather, lack of reliable maps, and illness on board ship. The book "Mayflower" doesn't even have an index entry for "cod" which would seem fairly unlikely if the fish was really as important as Mr. Kurlansky makes it out. These are two very serious errors and leave the entire book open to question. Looking through the reviews on Amazon I found quite a few small errors mentioned. Is any of Mr. Kurlansky's remaining history reliable?

What about the book in general? It is what is best called pop-history. Short chapters that mention a topic but go into depth on nothing is the rule. A perfect example is his discussion of the three cod wars between Great Britain and Iceland. You will find very little detail on a topic that could have been very interesting. Instead Mr. Kurlansky moves quickly through the wars apparently to keep to his sixteen-page chapter limit. We don't even get a detailed chapter on the star of the book, the cod. A simple fact such as that cod is a good source of omega-3 fatty acids isn't even mentioned. And there are also many examples of contradictions within the book. For example, on page 145 Mr. Murlansky says that the Icelandic fishermen avoided basing their boats in the fjords because they used oar-powered boats and it "would have added too many hours or rowing time to and from the fishing grounds." But a couple of sentences later he says the fishermen preferred to use oars "because the winds around fjords are erratic." If the fishermen aren't traveling through the fjords then why are the winds in the fjords even relevant?

Overall, the book is lightweight, quick reading that will be forgotten soon after reading. The book is not much like the many interesting cod recipes that Mr. Kurlansky sprinkles through the book but more like processed fish sticks produced by factory ships.

One of the most fascinating books I've ever read, 31 Aug 2007
Completely engrossing, and completely convincing, like a bolt of lightning suddenly illuminating a whole area of history. It explains how basque fishermen discovered America centuries before Christopher Culombus but kept it quiet because they didn't want anyone finding the source of the fish they supplied to Europe and Africa. There's a wonderful section on how holier than thou American puritans made fortunes out of doc, rum and slaves. And the ending is beautifully poignant. It's such a shame that the world has changed so much that there's no room for the fish that changed the world.

Great read , 07 Aug 2007
For anyone interested in either the fishing industry or in historical world politics this is a great and very easy read.

The author coevers in detail the importance of cod in the development of european North America. He does however somewhat overplay this importance. There were other aspects of North Americal produce that were of equal importance, and were equally hard fought over e.g. skins, cotton etc.

The book is interspersed with many intriguing recipes, which are certainly most tempting. For those uninitiated, I can heartily confirm that the choicest meat is indeed found on the head of the fish - that which in modern times is generally reduced to animal feed.

I feel the author could have improved his book greatly by covering also the history of the European cod fishery - which was almost entirely ignored.

Nevertheless, a great read. Now I'm off to read "Herring"

I loved this book, 27 Dec 2006
I red it for my degree in Biological Sciences. At that time I borrowed it but now I gonna buy it for myself as I find this is a very special book. The writting is simple and beautiful. You might eat fish differently afterwards! but at least you'll get some inside about what's going on with fishery, fishermen communities and marine ecosystems - and this all along with World History. Not only the forest disappears. What about climate changes and fishery? This book is a delice.

Fascinating, 12 Jan 2006
An intriguing mixture of history, sociology, politics, conservation and cooking!

This book charts the history of cod fishing from the dark ages to the present. The Basques were apparently the first peoples to fish cod commercially and as such they beat even the Vikings to North America by exploiting the rich fishing grounds off the east coast.

There is discussion of the ways that different people in Europe liked their cod. Here in Britain it is eaten almost 100% fresh (or at least fresh frozen), whilst in other countries they would not touch fresh cod, the French wanting only salted fish. Presumably this is historical due to the problems of transporting fresh fish over any great distance.

In North America the Basques got lost in the shuffle because they never bothered to lay territorial claims to the land around their fishing stations, and we get a dispassionate description of the “Cod Wars” between Iceland and the UK, untainted by propaganda.

But the theme that runs through the book is over fishing. From the early days when the fish stocks were believed to be inexhaustible to the present when commercial sized fish are all but extinct in many areas of the North Atlantic. There is the bewilderment and anger of the fishermen, who blame anyone but themselves for the state of their fishing industry and the restrictions that have had to be imposed upon it.

The book is interspersed with cod recipes down the ages. Some are pretty disgusting to me; we don’t eat the intestines in the UK! Others I’m going to try just as soon as I can get my hands on some good fresh fish.

Go without this book!, 15 Apr 2008
Incomplete recipes for turgid slop! I have been a veggie for 22 years, and am a good cook/baker, so I thought I'd try this. It looks like a good idea (if you can get past the pseudo-science in the intro), but the recipes just don't work, that's if she's bothered to finish them - several had bits missing, which is just lazy writing/editing.

unimaginative , 27 Sep 2007
I found this book a bit of a let down in terms of imagination - obviously salads, indian curries and stir frys are wheat/dairy free and can be found in most veggie cook books, and its a bit of a cop out to ask us to use 'wheat free' pasta - we don't need to buy a cookbook just to make ordinary recipes - what I want is recipes that circumvent the pasta all together - for example I make a brilliant lasagne using root veg as the lasagne replacement.. There is also an over dependance on rice flour. I use all kinds of different flours (millet, chick pea, quinoa etc to ring the changes, and l experiment with non flour ingredients such as nut powder etc... also where are the egg free recipes? 'egg replacer' is just another easy way out.. Also because being vegan and allergy free is such a challenge nutritionally, it should make use of sprouted grains... and have more emphasis on balancing the diet..

Are these recipes tested I wonder?, 18 Aug 2007
I bought this book because I have a son who cannot tolerate gluten. I tried the carrot, parsnip and cashew nut roast first. The mixture was bland and oversweet because all the vegetables and the nuts have a sweet flavour. I had to add lots of flavourings to spice it up. It still wasn't very good and the instructions didn't tell me to chope the nuts, although I can't believe they were supposed to be added whole. The rice flour bread was disgusting - tasted of baking powder and bounced like rubber- reminiscent of the steam puddings we had at school. If I were gluten intolerant I'd rather do without bread than eat this. I hope it doesn't kill the birds as it's going outside. Loathe to try any other recipes.

Great Book - A Must For Anyone Wanting to Eat Themselves Healthy :-), 07 Nov 2006
I bought this book after it was recommended to me by my nutritionist. Being a vegetarian and following such a strict diet regime seemed really daunting at first, that was until I got this book. You wouldn't believe how many wonderful variations of everyday food is in here, just changed to be full of lovely goodness. I really recommend it, it'll give you inspiration even if you don't follow all the recipes exactly.

Good recipes, some weird science, 14 Sep 2006
I was inspired to write this review to counter the below comment about the cakes. I've made three cakes and the muffins from this book, and they've all been delicious. I have no problem eating wheat so I've used a mix of wheat and other flours, but have stuck with the dairy/sugar/saturated fat free side of things.They're in no way as sweet as you expect from a cake, but get over that difference and you'll find they're fantastic. The savoury recipes are also very tasty and easy to follow.
On the down side I found some of the macrobiotic inspired 'science' of yin and yang foods irrelevant - just skip that section and get to the recipes!

Recipe for fish!, 07 Jan 2006
some mouthwatering recipe's- i should know- i bought it for my mum, who keeps cooking scrummy thigs from it! great birthday or xmas pressie!

Another great Delia book., 30 Jan 2004
I thought this book would be full of weird and wonderful fish recipes, but it's not. I haven't had any difficulty finding any of the fish for the recipes (recipes are included for halibut, squid, cod, haddock, lemon or dover sole, plaice, herring, mackerel, kippers, salmon,trout, sardines, skate wings, smoked haddock, smoked salmon, tuna, rainbow trout and whiting and hake are mentioned as optional ones - I find even my local supermarket stocks these). There's even a recipe for tinned salmon fishcakes along with all the dinner party type recipes. I'm also dying to try the foaming hollandaise recipe - I've never heard of it before. All in all, I'm thrilled with this book - up to Delia's usual high standard.

Not as good as the others, 11 Nov 2003
Of the four new Delia books (Chicken, Soup, Chocolate and Fish) this is the only one I was dissapointed with.

Some of the recipes are too complex and the fish is hard to find (even from a fishmongers).

I have got better fish books and I strongly recommend any of her other books but this is not that good.

Ok but not up to her normal standard.

Coast to Coast is the perfect gift this autumn/winter!, 08 Oct 2008
I purchased this as a present for a friend's birthday - she was over the moon with the book, and spent Sunday making dinner with recipes from the book. I shall definitely be purchasing this for others come Christmas due to the feedback i've received!

Rick is looking gorgeous!, 08 Oct 2008
This is the most beautiful of Rick's books so far- I'm a big fan of his recipes and my mouth is watering looking through the photos. The great thing is you just know you're going to get quality recipes- what's so special about this book is the personal touches, introductions to the recipes and stories of his travels round the world.

well trodden, 01 Oct 2008
as a really big fan of rick stein, and having all of his previous books, this is just a bringing together of his favorites. not worth purchasing if you have previous books, but a nice little pressie for a newbie

Lovely, 24 Jan 2008
This book has something for everyone. I'm no master chef but I love Good Food Magazine and this book is easy to follow and inspirational.

There are pictures of every dish which is great and the recipes range from the very easy to approaching difficult, but they are all delicious.



Another great book, 29 Jul 2008
I was very much looking foreward to Atul's new book, having absolutely loved his other book. I have not been dissappointed.

I've tried a few recipes, and they are simply amazing. They are light, well balanced and excellently spiced dishes. Some of these do taste like my mums food! Really authentic indian fish cookery (and its also regional - giving a flavour from different areas in India). Its great that most of the fish used are available in the supermarkets - and Atul also offers a range of alternative fish can be used in the recipes.

Only minor draw back is too few pictures (unlike his other book, which had most recipes with a photo of the finished dish).

The recipes are great. Highly recommended!

Professional or amateur, 30 Jan 2008
As a Professional chef, I am pleased that I can still find books that are truly inspirational and helpful. If you need to learn basic fish teqniques then this book you should buy. Rick knows what he's talking about especially when it comes to fish.

The book is divided into 3 parts. It starts with easy step by step techniques with photos of how to prep, cut and cook a variety of fish. The second part gives you recipes to try when you have mastered the techiques and then follows the third part which is gives detailed information and diagrams of fish varieties complete with their latin names.

I truly recommend this book for anybody who wants to learn new skills whether professional or amateur. It has helped me when producing new menus

Seafood Bible, 11 Dec 2007
I was totally impressed with the extensive information and variety of different seafood in this book. Even my husband can't get his nose out of the book. It truly is a must have for all seafood lovers! Thanks a lot Rick!

Marvellous!, 28 Nov 2007
This book has made cooking fish so much easier. The recipes are as good as any I have had in fish restaurants both here and abroad. The range of different cooking and preperation techniques has given me the confidence to try new types of fish that I would not have cooked before. Who knew Ray had cheeks?

Most of the recipes are easily carried out and I have discovered some quick and tasty meals for the week day in addition to the more complex preperation that I am happy to do at weeken

The Best Reference Manual, 01 May 2007
As non meat eaters, fish is a very important staple in our household. This book is a great reference manual, particularly if you want to be more adventurous with different types of fish. It gives great advice on how to fillet all types of fish, with clear instructions.
The recipes are simple to follow, well written, and much in the same style as Rick delivers in his TV shows. Even the most basic recipe, like fish pie, is outstanding, and I am always asked for the recipe when I cook any of his dishes for dinner parties. Of all my fish cookery books (and believe me, I have quite a few!), this is the one that I refer to time and time again, and the one that I know will deliver consistently good results.
Bon appetit!

Yes it is Good!, 29 Dec 2006
Great book if you want to know the basic techniques for preparing fish plus some rather over complicated recipes. It is an excellent reference book and a must for those who like fish and want to know how to prepare it. Less good on the recipes but the photography and presentation more than makes up for this.

Like a tasteless fishstick, 05 Oct 2007
Cod could have been a good book but the author, Mark Kurlansky, seems intent on driving home his point that the cod fish has been vital through the course of civilization. Unfortunately, Mr. Kurlansky isn't afraid to exaggerate or in some cases simply twist the truth in order to make this point. I can't speak for the entire book since I am not an expert on the entire history that he covers, but I can point out a couple of blatant errors. "How did the Vikings survive in greenless Greenland", Mr. Kurlansky asks on page 21. Cod is his answer. But that is incorrect. Greenland was not "greenless" when the Vikings settled there. As a quick trip to Wikipedia shows, Greenland was much warmer at the times the Vikings settled there. "These remote communities thrived and lived off farming, hunting and trading..." Not a single mention of fishing for cod. The second serious error of fact has to do with the Pilgrims. The author claims that the Mayflower was heading to New England for the rich cod fisheries. This is not true. The Pilgrims were actually headed 250 miles further south to the mouth of the Hudson River and only ended up in New England because of bad weather, lack of reliable maps, and illness on board ship. The book "Mayflower" doesn't even have an index entry for "cod" which would seem fairly unlikely if the fish was really as important as Mr. Kurlansky makes it out. These are two very serious errors and leave the entire book open to question. Looking through the reviews on Amazon I found quite a few small errors mentioned. Is any of Mr. Kurlansky's remaining history reliable?

What about the book in general? It is what is best called pop-history. Short chapters that mention a topic but go into depth on nothing is the rule. A perfect example is his discussion of the three cod wars between Great Britain and Iceland. You will find very little detail on a topic that could have been very interesting. Instead Mr. Kurlansky moves quickly through the wars apparently to keep to his sixteen-page chapter limit. We don't even get a detailed chapter on the star of the book, the cod. A simple fact such as that cod is a good source of omega-3 fatty acids isn't even mentioned. And there are also many examples of contradictions within the book. For example, on page 145 Mr. Murlansky says that the Icelandic fishermen avoided basing their boats in the fjords because they used oar-powered boats and it "would have added too many hours or rowing time to and from the fishing grounds." But a couple of sentences later he says the fishermen preferred to use oars "because the winds around fjords are erratic." If the fishermen aren't traveling through the fjords then why are the winds in the fjords even relevant?

Overall, the book is lightweight, quick reading that will be forgotten soon after reading. The book is not much like the many interesting cod recipes that Mr. Kurlansky sprinkles through the book but more like processed fish sticks produced by factory ships.

One of the most fascinating books I've ever read, 31 Aug 2007
Completely engrossing, and completely convincing, like a bolt of lightning suddenly illuminating a whole area of history. It explains how basque fishermen discovered America centuries before Christopher Culombus but kept it quiet because they didn't want anyone finding the source of the fish they supplied to Europe and Africa. There's a wonderful section on how holier than thou American puritans made fortunes out of doc, rum and slaves. And the ending is beautifully poignant. It's such a shame that the world has changed so much that there's no room for the fish that changed the world.

Great read , 07 Aug 2007
For anyone interested in either the fishing industry or in historical world politics this is a great and very easy read.

The author coevers in detail the importance of cod in the development of european North America. He does however somewhat overplay this importance. There were other aspects of North Americal produce that were of equal importance, and were equally hard fought over e.g. skins, cotton etc.

The book is interspersed with many intriguing recipes, which are certainly most tempting. For those uninitiated, I can heartily confirm that the choicest meat is indeed found on the head of the fish - that which in modern times is generally reduced to animal feed.

I feel the author could have improved his book greatly by covering also the history of the European cod fishery - which was almost entirely ignored.

Nevertheless, a great read. Now I'm off to read "Herring"

I loved this book, 27 Dec 2006
I red it for my degree in Biological Sciences. At that time I borrowed it but now I gonna buy it for myself as I find this is a very special book. The writting is simple and beautiful. You might eat fish differently afterwards! but at least you'll get some inside about what's going on with fishery, fishermen communities and marine ecosystems - and this all along with World History. Not only the forest disappears. What about climate changes and fishery? This book is a delice.

Fascinating, 12 Jan 2006
An intriguing mixture of history, sociology, politics, conservation and cooking!

This book charts the history of cod fishing from the dark ages to the present. The Basques were apparently the first peoples to fish cod commercially and as such they beat even the Vikings to North America by exploiting the rich fishing grounds off the east coast.

There is discussion of the ways that different people in Europe liked their cod. Here in Britain it is eaten almost 100% fresh (or at least fresh frozen), whilst in other countries they would not touch fresh cod, the French wanting only salted fish. Presumably this is historical due to the problems of transporting fresh fish over any great distance.

In North America the Basques got lost in the shuffle because they never bothered to lay territorial claims to the land around their fishing stations, and we get a dispassionate description of the “Cod Wars” between Iceland and the UK, untainted by propaganda.

But the theme that runs through the book is over fishing. From the early days when the fish stocks were believed to be inexhaustible to the present when commercial sized fish are all but extinct in many areas of the North Atlantic. There is the bewilderment and anger of the fishermen, who blame anyone but themselves for the state of their fishing industry and the restrictions that have had to be imposed upon it.

The book is interspersed with cod recipes down the ages. Some are pretty disgusting to me; we don’t eat the intestines in the UK! Others I’m going to try just as soon as I can get my hands on some good fresh fish.

Go without this book!, 15 Apr 2008
Incomplete recipes for turgid slop! I have been a veggie for 22 years, and am a good cook/baker, so I thought I'd try this. It looks like a good idea (if you can get past the pseudo-science in the intro), but the recipes just don't work, that's if she's bothered to finish them - several had bits missing, which is just lazy writing/editing.

unimaginative , 27 Sep 2007
I found this book a bit of a let down in terms of imagination - obviously salads, indian curries and stir frys are wheat/dairy free and can be found in most veggie cook books, and its a bit of a cop out to ask us to use 'wheat free' pasta - we don't need to buy a cookbook just to make ordinary recipes - what I want is recipes that circumvent the pasta all together - for example I make a brilliant lasagne using root veg as the lasagne replacement.. There is also an over dependance on rice flour. I use all kinds of different flours (millet, chick pea, quinoa etc to ring the changes, and l experiment with non flour ingredients such as nut powder etc... also where are the egg free recipes? 'egg replacer' is just another easy way out.. Also because being vegan and allergy free is such a challenge nutritionally, it should make use of sprouted grains... and have more emphasis on balancing the diet..

Are these recipes tested I wonder?, 18 Aug 2007
I bought this book because I have a son who cannot tolerate gluten. I tried the carrot, parsnip and cashew nut roast first. The mixture was bland and oversweet because all the vegetables and the nuts have a sweet flavour. I had to add lots of flavourings to spice it up. It still wasn't very good and the instructions didn't tell me to chope the nuts, although I can't believe they were supposed to be added whole. The rice flour bread was disgusting - tasted of baking powder and bounced like rubber- reminiscent of the steam puddings we had at school. If I were gluten intolerant I'd rather do without bread than eat this. I hope it doesn't kill the birds as it's going outside. Loathe to try any other recipes.

Great Book - A Must For Anyone Wanting to Eat Themselves Healthy :-), 07 Nov 2006
I bought this book after it was recommended to me by my nutritionist. Being a vegetarian and following such a strict diet regime seemed really daunting at first, that was until I got this book. You wouldn't believe how many wonderful variations of everyday food is in here, just changed to be full of lovely goodness. I really recommend it, it'll give you inspiration even if you don't follow all the recipes exactly.

Good recipes, some weird science, 14 Sep 2006
I was inspired to write this review to counter the below comment about the cakes. I've made three cakes and the muffins from this book, and they've all been delicious. I have no problem eating wheat so I've used a mix of wheat and other flours, but have stuck with the dairy/sugar/saturated fat free side of things.They're in no way as sweet as you expect from a cake, but get over that difference and you'll find they're fantastic. The savoury recipes are also very tasty and easy to follow.
On the down side I found some of the macrobiotic inspired 'science' of yin and yang foods irrelevant - just skip that section and get to the recipes!

Recipe for fish!, 07 Jan 2006
some mouthwatering recipe's- i should know- i bought it for my mum, who keeps cooking scrummy thigs from it! great birthday or xmas pressie!

Another great Delia book., 30 Jan 2004
I thought this book would be full of weird and wonderful fish recipes, but it's not. I haven't had any difficulty finding any of the fish for the recipes (recipes are included for halibut, squid, cod, haddock, lemon or dover sole, plaice, herring, mackerel, kippers, salmon,trout, sardines, skate wings, smoked haddock, smoked salmon, tuna, rainbow trout and whiting and hake are mentioned as optional ones - I find even my local supermarket stocks these). There's even a recipe for tinned salmon fishcakes along with all the dinner party type recipes. I'm also dying to try the foaming hollandaise recipe - I've never heard of it before. All in all, I'm thrilled with this book - up to Delia's usual high standard.

Not as good as the others, 11 Nov 2003
Of the four new Delia books (Chicken, Soup, Chocolate and Fish) this is the only one I was dissapointed with.

Some of the recipes are too complex and the fish is hard to find (even from a fishmongers).

I have got better fish books and I strongly recommend any of her other books but this is not that good.

Ok but not up to her normal standard.

A real bible for any fish lover, 10 Nov 2007
My family does not eat meat, but we do eat fish, and quite a lot of it. The techniques are explained really well, and the recipes always work well. Together with the Leith's Vegetarian Bible, this book has now become my main source of recipes and ideas. I highly recommend both to fish lovers and semi-vegetarians (like me).


Useful but Rather Unexciting, 08 Mar 2006
If you don't have the basics of fish cookery I think you'd be better off with a smaller book which focuses on basic techniques and offers tried and tested regulars. If you can cook fish then you'd probably be happier with a cookbook which shares your enthusiasm for new ways with fish and shows appetising pictures of the possible results. If you want to read about fish buy a book by Alan Davidson. This great unwieldy thing is okay but I'd have said that it's true place is in a hotel where there's the requirement for a fish choice each day; you can go to the market, buy what's going and when you get back just look up the index. I can see why the previous reviewer approves but as an adequately informed amateur I'm happier to weave between Alan Davidson and Mitchell Tonks.

All the info you will ever need to cook fish and seafood, 02 Jul 2000
Alot of text and few pictures make this book less attractive than other glossy highstreet cookbooks. However, get over the school text book idea and you have probably the only fish cookbook you will ever need. Basic techniques are clearly explained, and with a glossary of terms, there should be few problems when you want to try some of the more exotic recipes. There are classics as well as modern ideas and inspirational combinations, with all kinds of fish and shellfish covered; plus fish-family-background information so you have an idea of what your fish is like before you buy it. Most recipes provide at least one alternative choice of fish so you can adapt ideas easily according to what fish is available to you. Wine advice and a wine suggestion for each recipe are also there. Besides fish there is a chapter on accompaniments, sauces and relishes which is a cookbook in itself. The few pictures provided are colourful and glossy, but are grouped in sections so finding the matching recipe is not always easy. Some information is unnecessary for your average cook, (such as fishing laws), but it is in its own turnoverable chapter. In all, an excellent guide and inspiration for amatures and professionals alike.

Hitherto, the contents of Rick Stein's Seafood have been accessible only to students of the Padstow Seafood School, as course notes in a loose-leaf binder. Now the teachings of this remarkable establishment are made available to a wider public, in amply illustrated form at once lucid and sumptuous. This is both a technical manual and an extraordinarily comprehensive collection of recipes; and the tone throughout is correspondingly sober and professional. The first hundred pages cover technique--not just cooking seafood, but buying and preparing it, too--in great thoroughness, from scaling and gutting fish, skinning eels (requiring a butcher's hook and a pair of pliers, if you can face it), through deep-frying, poaching, steaming, grilling, to opening oysters and tenderising octopus (not, as you might suppose, by bashing it repeatedly against a rock, but in the oven).

The recipes group fish not just by species, but by shape: large fleshy fish, flat fish, small round fish, crustaceans and so on--a sensible approach, since within these categories the fish are to an extent interchangeable. Austerely, the recipes are neither prefaced with an introductory blurb nor sourced, but they are of the most distinguished provenance. Salmon en Croute with Currants and Ginger, for example is a famous George Perry-Smith recipe; the neighbouring Escalopes of Salmon with Sorrel Sauce derives from the Triosgros brother; while the interestingly strange Pernod and olive oil dressing with which Stein anoints grilled Dublin Bay prawns comes from Alexandre Dumas by way of Elizabeth David (it also includes mustard, soy sauce and tarragon). This is not to accuse Stein of plagiarism: he has simply collected the very finest seafood recipes and filtered everything through his characteristic simplicity and emphasis on freshness, quality and flavour. The result is a book of quite exceptional quality and usefulness. One hesitates to use the word bible, but if seafood can have one, this may be it. --Robin Davidson

Coast to Coast is the perfect gift this autumn/winter!, 08 Oct 2008
I purchased this as a present for a friend's birthday - she was over the moon with the book, and spent Sunday making dinner with recipes from the book. I shall definitely be purchasing this for others come Christmas due to the feedback i've received!

Rick is looking gorgeous!, 08 Oct 2008
This is the most beautiful of Rick's books so far- I'm a big fan of his recipes and my mouth is watering looking through the photos. The great thing is you just know you're going to get quality recipes- what's so special about this book is the personal touches, introductions to the recipes and stories of his travels round the world.

well trodden, 01 Oct 2008
as a really big fan of rick stein, and having all of his previous books, this is just a bringing together of his favorites. not worth purchasing if you have previous books, but a nice little pressie for a newbie

Lovely, 24 Jan 2008
This book has something for everyone. I'm no master chef but I love Good Food Magazine and this book is easy to follow and inspirational.

There are pictures of every dish which is great and the recipes range from the very easy to approaching difficult, but they are all delicious.



Another great book, 29 Jul 2008
I was very much looking foreward to Atul's new book, having absolutely loved his other book. I have not been dissappointed.

I've tried a few recipes, and they are simply amazing. They are light, well balanced and excellently spiced dishes. Some of these do taste like my mums food! Really authentic indian fish cookery (and its also regional - giving a flavour from different areas in India). Its great that most of the fish used are available in the supermarkets - and Atul also offers a range of alternative fish can be used in the recipes.

Only minor draw back is too few pictures (unlike his other book, which had most recipes with a photo of the finished dish).

The recipes are great. Highly recommended!

Professional or amateur, 30 Jan 2008
As a Professional chef, I am pleased that I can still find books that are truly inspirational and helpful. If you need to learn basic fish teqniques then this book you should buy. Rick knows what he's talking about especially when it comes to fish.

The book is divided into 3 parts. It starts with easy step by step techniques with photos of how to prep, cut and cook a variety of fish. The second part gives you recipes to try when you have mastered the techiques and then follows the third part which is gives detailed information and diagrams of fish varieties complete with their latin names.

I truly recommend this book for anybody who wants to learn new skills whether professional or amateur. It has helped me when producing new menus

Seafood Bible, 11 Dec 2007
I was totally impressed with the extensive information and variety of different seafood in this book. Even my husband can't get his nose out of the book. It truly is a must have for all seafood lovers! Thanks a lot Rick!

Marvellous!, 28 Nov 2007
This book has made cooking fish so much easier. The recipes are as good as any I have had in fish restaurants both here and abroad. The range of different cooking and preperation techniques has given me the confidence to try new types of fish that I would not have cooked before. Who knew Ray had cheeks?

Most of the recipes are easily carried out and I have discovered some quick and tasty meals for the week day in addition to the more complex preperation that I am happy to do at weeken

The Best Reference Manual, 01 May 2007
As non meat eaters, fish is a very important staple in our household. This book is a great reference manual, particularly if you want to be more adventurous with different types of fish. It gives great advice on how to fillet all types of fish, with clear instructions.
The recipes are simple to follow, well written, and much in the same style as Rick delivers in his TV shows. Even the most basic recipe, like fish pie, is outstanding, and I am always asked for the recipe when I cook any of his dishes for dinner parties. Of all my fish cookery books (and believe me, I have quite a few!), this is the one that I refer to time and time again, and the one that I know will deliver consistently good results.
Bon appetit!

Yes it is Good!, 29 Dec 2006
Great book if you want to know the basic techniques for preparing fish plus some rather over complicated recipes. It is an excellent reference book and a must for those who like fish and want to know how to prepare it. Less good on the recipes but the photography and presentation more than makes up for this.

Like a tasteless fishstick, 05 Oct 2007
Cod could have been a good book but the author, Mark Kurlansky, seems intent on driving home his point that the cod fish has been vital through the course of civilization. Unfortunately, Mr. Kurlansky isn't afraid to exaggerate or in some cases simply twist the truth in order to make this point. I can't speak for the entire book since I am not an expert on the entire history that he covers, but I can point out a couple of blatant errors. "How did the Vikings survive in greenless Greenland", Mr. Kurlansky asks on page 21. Cod is his answer. But that is incorrect. Greenland was not "greenless" when the Vikings settled there. As a quick trip to Wikipedia shows, Greenland was much warmer at the times the Vikings settled there. "These remote communities thrived and lived off farming, hunting and trading..." Not a single mention of fishing for cod. The second serious error of fact has to do with the Pilgrims. The author claims that the Mayflower was heading to New England for the rich cod fisheries. This is not true. The Pilgrims were actually headed 250 miles further south to the mouth of the Hudson River and only ended up in New England because of bad weather, lack of reliable maps, and illness on board ship. The book "Mayflower" doesn't even have an index entry for "cod" which would seem fairly unlikely if the fish was really as important as Mr. Kurlansky makes it out. These are two very serious errors and leave the entire book open to question. Looking through the reviews on Amazon I found quite a few small errors mentioned. Is any of Mr. Kurlansky's remaining history reliable?

What about the book in general? It is what is best called pop-history. Short chapters that mention a topic but go into depth on nothing is the rule. A perfect example is his discussion of the three cod wars between Great Britain and Iceland. You will find very little detail on a topic that could have been very interesting. Instead Mr. Kurlansky moves quickly through the wars apparently to keep to his sixteen-page chapter limit. We don't even get a detailed chapter on the star of the book, the cod. A simple fact such as that cod is a good source of omega-3 fatty acids isn't even mentioned. And there are also many examples of contradictions within the book. For example, on page 145 Mr. Murlansky says that the Icelandic fishermen avoided basing their boats in the fjords because they used oar-powered boats and it "would have added too many hours or rowing time to and from the fishing grounds." But a couple of sentences later he says the fishermen preferred to use oars "because the winds around fjords are erratic." If the fishermen aren't traveling through the fjords then why are the winds in the fjords even relevant?

Overall, the book is lightweight, quick reading that will be forgotten soon after reading. The book is not much like the many interesting cod recipes that Mr. Kurlansky sprinkles through the book but more like processed fish sticks produced by factory ships.

One of the most fascinating books I've ever read, 31 Aug 2007
Completely engrossing, and completely convincing, like a bolt of lightning suddenly illuminating a whole area of history. It explains how basque fishermen discovered America centuries before Christopher Culombus but kept it quiet because they didn't want anyone finding the source of the fish they supplied to Europe and Africa. There's a wonderful section on how holier than thou American puritans made fortunes out of doc, rum and slaves. And the ending is beautifully poignant. It's such a shame that the world has changed so much that there's no room for the fish that changed the world.

Great read , 07 Aug 2007
For anyone interested in either the fishing industry or in historical world politics this is a great and very easy read.

The author coevers in detail the importance of cod in the development of european North America. He does however somewhat overplay this importance. There were other aspects of North Americal produce that were of equal importance, and were equally hard fought over e.g. skins, cotton etc.

The book is interspersed with many intriguing recipes, which are certainly most tempting. For those uninitiated, I can heartily confirm that the choicest meat is indeed found on the head of the fish - that which in modern times is generally reduced to animal feed.

I feel the author could have improved his book greatly by covering also the history of the European cod fishery - which was almost entirely ignored.

Nevertheless, a great read. Now I'm off to read "Herring"

I loved this book, 27 Dec 2006
I red it for my degree in Biological Sciences. At that time I borrowed it but now I gonna buy it for myself as I find this is a very special book. The writting is simple and beautiful. You might eat fish differently afterwards! but at least you'll get some inside about what's going on with fishery, fishermen communities and marine ecosystems - and this all along with World History. Not only the forest disappears. What about climate changes and fishery? This book is a delice.

Fascinating, 12 Jan 2006
An intriguing mixture of history, sociology, politics, conservation and cooking!

This book charts the history of cod fishing from the dark ages to the present. The Basques were apparently the first peoples to fish cod commercially and as such they beat even the Vikings to North America by exploiting the rich fishing grounds off the east coast.

There is discussion of the ways that different people in Europe liked their cod. Here in Britain it is eaten almost 100% fresh (or at least fresh frozen), whilst in other countries they would not touch fresh cod, the French wanting only salted fish. Presumably this is historical due to the problems of transporting fresh fish over any great distance.

In North America the Basques got lost in the shuffle because they never bothered to lay territorial claims to the land around their fishing stations, and we get a dispassionate description of the “Cod Wars” between Iceland and the UK, untainted by propaganda.

But the theme that runs through the book is over fishing. From the early days when the fish stocks were believed to be inexhaustible to the present when commercial sized fish are all but extinct in many areas of the North Atlantic. There is the bewilderment and anger of the fishermen, who blame anyone but themselves for the state of their fishing industry and the restrictions that have had to be imposed upon it.

The book is interspersed with cod recipes down the ages. Some are pretty disgusting to me; we don’t eat the intestines in the UK! Others I’m going to try just as soon as I can get my hands on some good fresh fish.

Go without this book!, 15 Apr 2008
Incomplete recipes for turgid