Following the immense success of his Mediterranean Seafood, Alan Davidson resolved to apply the same recipe to the North Atlantic Ocean. This extraordinary work, the culmination of years of research, is the result. Far more than just fish & fish cookery, it distils the accumulated knowledge of generations of weather-beaten fisher folk, curious scientists & happy fish lovers in kitchens & dining rooms the world over. In an addictive cocktail of anecdote & lore the book combines scientific catalogue of edible marine creatures with recipes drawn from the Atlantic shores
- & even the Baltic in a brief excursus to Finl&, Russia & the Baltic States. The book is split between a catalogue, with drawings & description of each sort of fish, together with cookery notes & any information that might put it in context; & a recipe section which draws on the best methods of cooking these types of fish from the many countries best acquainted with them. There is a full index & bibliography. The chief delight of the book is the delicate skill with which so many facts are deployed. The style is at once playful & learned; accurate, yet with an eye to the surreal.