ON FISH: A SEAFOOD HANDBOOK (HB)

Michelin-starred Nathan Outlaw has distilled three decades of experience as a fish chef into this go-to cook's handbook. Chapters on flat fish, round fish, oily fish, shellfish and cephalopods provide detailed knowledge about 32 individual species including habitat, fishing and when to eat seasonally,along with cooking and serving suggestions, followed by more than 80 recipes such as Brill Cured in White Wine with Grapes, Pumpkin Seeds and Basil Oil; Plaice, Aubergine and Mushroom Curry; Anchovies with Crispy Potato Wedges; and Grilled Octopus Skewers.