Gordon Ramsay has been awarded two Michelin stars for his cooking because it is perfect in every way imaginable. Passion for Seafood is exactly the same. The jacket is iridescent, the typesetting is uncluttered, the words are well chosen, the photographs are inspiring and the recipes are masterful. Every last detail of the book has been carefully considered and perfectly executed and the result is sensational. What's even more remarkable is that the book is not aimed at other chefs or devoted gourmets but at home cooks, particularly those who have never before attempted to cook seafood. The reader is first taught how to choose fish and shellfish (a glossary of varieties is provided) and then shown, with the aid of photographs, how to prepare and cook it. Recipes for the basics, such as stocks, sauces (from Rémoulade to Chilli Jam), butters and pastes, and dressings (from Classic Vinaigrette to Dill and Sweet Mustard Cream Vinaigrette) are included. Chapters are devoted to soups, starters (Escabeche of Sardines to Brandade of Homemade Salt Cod), salads and homestyle fish. The latter includes recipes for Salmon Fishcakes with Sorrel Sauce and a simple Fish Pie. Wine tips and chef's suggestions accompany many of the recipes. An appendix of alternative fish is included for French, American and Australian readers. Passion for Seafood is as perfect as the food made by this remarkable chef. --Dale Kneen

2006-11-17 `Seafood is one of the most difficult subjects for a chef to master, yet is one of the most rewarding once conquered......'

224 high quality, shiny pages split over 2 Main sections:-

Section 1 - Buying, Preparing & Cooking Seafood
Choosing and Buying Fish & Shellfish
Preparing Fish & Shellfish
Cooking Fish Simply

Section 2 - Recipes
Stocks, Sauces & Dressings
Soups
Starters
Salads
Risottos & Pasta
Homestyle Fish
Dinner Party Fish
Barbecues & Casual Occasions
Accompaniments

with an introduction, a glossary, an alternative fish guide and a concise index.


Reading through this book it certainly seems to cover everything you need to know to master this art, from the equipment required to the best herbs and spices to use.

The recipes start on page 55. Each has a brief opening text, clear ingredients list and method, along with an alternative fish (if applicable) and recommended drinks.

On the slightly negative side is the lack of photography which may prove a hindrance to those who like to see what they are aiming for in the harder to imagine dishes such as `Lobster and Provencal Vegetable Terrine' or `Baby Tians of Crab and Avocado', and the text throughout is not in a particularly bold font, so may not be easy on the eye in a poor light!