The definitive guide to cooking great fish.
Written by the most respected authorities on seafood in the country, this landmark publication contains all you need to know about selecting and preparing over 60 types of fish and seafood, including catching methods, notes on sustainability, flavour profiles and cooking guidelines.
More than 130 recipes showcase the delicious potential of the vast array of seafood available, and clear step-by-step photography illustrating the key techniques takes all the guesswork out of cooking seafood at home.
Accompanied throughout by striking imagery, this important book is as beautiful as it is informative, and will become the benchmark reference for anyone interested in cooking and eating fish and seafood.
'The bible for seafood. The only book you'll ever need on the topic.' Neil Perry
'A book Australia not only wants, but needs, written by the only people in the country truly equipped to tackle the task. Essential.' John Lethlean
John Susman is Australia's preeminent providore of seafood, supplying the country's best restaurants. Anthony Huckstep is a restaurant reviewer, former chef and cookbook author. Stephen Hodges is regarded by many in the food industry as Australia's best seafood chef. Sarah Swan is a chef and recipe developer who worked for Neil Perry's Rockpool Group for 14 years.
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Cookery by ingredient