Silverbrow on Food

Rick Stein's Seafood

Thanks for everyone's advice on which fish book I should buy.

As you may have gathered from the title of this post, I went with Rick Stein's Seafood. Rather, I should say Silverbrowess went with your advice and bought it for me - one of the many reasons I love her.

As I said in the original post, I was after a book that would teach me from first principles and this is just what Seafood does. The Cook's Book is good on fish technique, but almost inevitably, it is nowhere nearly as detailed as this. Hugh is still very much on my wish list, but only once I've channelled Rick.

Empire building - 21st century stylee

There are more Starbucks in London than in New York. Who knew?

Rossopomodoro to hit Covent Garden, Gili Gulu gone

I was delighted a couple of weeks ago to see builders gutting Gili Gulu on Monmouth Street. I never ate there, but it purported to be a sushi kaiten restaurant. Whenever I walked past the staff were morosely smoking outside, there were no customers inside and the lonely fish looked limp, pale and deeply unappetising.

According to the stickers curerntly in the window, the space has being taken by Rossopomodoro.

I'd never heard of the place before, but a big of Googling suggests that Pizza Express on St Martin's Lane is in big trouble. Looks like decent crispy pizza is about to replace floppy flacid fish.

Advice please on books about fish

I think I'm a pretty good cook. I know my way around the kitchen and am handy with a knife.

But, I have issues cooking fish. Chuck me a bit of meat and I'll be happy grilling, braising, roasting, slicing and dicing it. Give me some fish and I know I should know what to do with it, but I'm often stuck.

So resorting to what I do best, I've decided I need a new cookbook, but this one about fish. I want to learn from reading, because I don't have the time to learn from doing.

So I'm after your advice on which books you rate. I'm very tempted buy Hugh F-W's latest offering, but for years I've been eyeing up Mitchell Tonks' Fresh and pretty much all that Rick Stein has to offer. Now is crunch time and money needs to change hands.

If I could have your thoughts in the comments below or on twitter please I'd be most appreciative. Thanks.