Stephen Pini is head chef of the Fishmongers' Company and a teacher at the Billingsgate Seafood Training School. He has compiled some really wonderful seafood recipes that will tempt even the most avid of meat eaters.
His cooking style is classical but with a twist of fusion, creating excitingly different dishes. Most dishes in the book are quick and easy to prepare for the home cook. There are also some more challenging dishes for the accomplished cook. Recipes are clearly laid out and include plenty of extra tips. All the recipes are accompanied by mouthwatering photographs.
Try dishes such as Hot Smoked Haddock Timbale with a Lobster Sauce and Parma Roasted Monkfish, Crab Cakes with Sauce Verte, Thai Fish Curry fused with spices and Coconut Milk, and Salt and Chilli Cod served with a Red Onion and Tomato Salsa.
As well as Stephen Pini recipes, the book offers an insight into the Fishmongers' Company or Guild, which dates back from the Middle Ages.
Beautifully illustrated this is a stunning book with many inspiring seafood recipes.