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Winner of the Edward Stanford Travel Writing Awards "Travel Cookery Book of the Year 2018"
In this unique and comprehensive book Bart van Olphen travels around the world to visit the most sustainable fisheries. He recounts his journey where he lived, fished and cooked with the men, women and children of the world's fishing communities. Highlighting fishermen who responsibly catch their fish and are an example to the rest of the world, Bart's enthusiasm for environmentally responsible fishing is prevalent throughout his recipes, underlining both how easy it is to cook delicious fish dishes, but also to help ensure that future generations can continue to enjoy them. More than 100 recipes pulled from all over the world cover everything from a simple supper to a celebratory feast. From French classics like Salmon Gravlax and Salt-cod Brandade to Spanish Boquerones (pickled anchovies), Canadian Crab Cannelloni and Sardinian Fregola Vongole (a pasta dish made with fresh clams) to Nasi Goreng (an Indonesian prawn stir-fry) and cooking with sea vegetables like samphire and seaweed to creating the perfectly zesty Ceviche, Bart offersstep-by-step instructions for preparing and cooking simple and more complicated fish dishes. Includes dual measures.
In this unique and comprehensive book Bart van Olphen travels around the world to visit the most sustainable fisheries. He recounts his journey where he lived, fished and cooked with the men, women and children of the world's fishing communities. Highlighting fishermen who responsibly catch their fish and are an example to the rest of the world, Bart's enthusiasm for environmentally responsible fishing is prevalent throughout his recipes, underlining both how easy it is to cook delicious fish dishes, but also to help ensure that future generations can continue to enjoy them. More than 100 recipes pulled from all over the world cover everything from a simple supper to a celebratory feast. From French classics like Salmon Gravlax and Salt-cod Brandade to Spanish Boquerones (pickled anchovies), Canadian Crab Cannelloni and Sardinian Fregola Vongole (a pasta dish made with fresh clams) to Nasi Goreng (an Indonesian prawn stir-fry) and cooking with sea vegetables like samphire and seaweed to creating the perfectly zesty Ceviche, Bart offersstep-by-step instructions for preparing and cooking simple and more complicated fish dishes. Includes dual measures.
