The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood
£3.80
“Excellent. . . . Thanks to McDade’s assured guidance, those curious about this understated pantry staple will have no trouble diving in. Salty and satisfying, these recipes hit the spot.”
—Publishers Weekly
TINNED FISH IS ONE OF THE WORLD’S GREAT INGREDIENTS: brilliantly versatile, harvested and preserved at the peak of its quality and flavor, more economical than fresh seafood will ever be, as healthy and nutrient-packed as food gets. Focusing on sustainable and easy-to-find anchovies, sardines, mackerel, shellfish, and more, here are 75 recipes that will change the way we think about and cook with tinned fish. Whether it’s creating an addictively delicious Spaghetti con le Sarde, transforming a pork roast with a mackerel-based “tonnato” sauce, elevating mac and cheese with crab, or digging into the simplest and best snack ever—anchovies, bread, and butter—cooking with tinned fish is pure magic.
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Additional information
| Publisher | Artisan (29 Jun. 2021) |
|---|---|
| Language | English |
| File size | 51961 KB |
| Text-to-Speech | Enabled |
| Screen Reader | Supported |
| Enhanced typesetting | Enabled |
| X-Ray | Not Enabled |
| Word Wise | Enabled |
| Sticky notes | On Kindle Scribe |
| Print length | 266 pages |
by M. Raymond
I received an electronic ARC from Artisan through NetGalley, and here are my thoughts.
You read my heading? I’m not kidding. I love anchovies, sardines, squid, octopus, mackerel and all those sea creatures that we can get out of a can. And I’ve been lazy about doing anything creative with them because what happens is I usually only open a tin when I am really, really hungry and can’t wait to stuff the contents into my mouth.
However, I know that this stuff is not just “fast food”. It has the potential to be so much more. And thanks to Chris McDade and all the inspirational recipes and photos in this book, next time I promise to slow down and treat the canned (or jarred) fish with more respect. They deserve it.
Everything Chris says in the introduction is so true…canned fish can be fresher and tastier than the uncooked fish you get at a supermarket. And because it is pre-cooked, it saves you the hassle and worry of overcooking your seafood.
So, what you get in this cookbook is one amazing, top quality, high flavour, seafood spiked, dish after another.
Combined with fresh ingredients, these little lovelies can elevate your meal. Think umami.
Take a look at the recipe list in the Table of Contents, and see whether or not the dishes are calling to your stomach. They are calling to mine.
by Eternaile
I bought for my husband and he was over the moon. This delightful book has him on his own journey of exploring some of the best tinned fish. Some of which, he’s already tried before having the book. A shoping trip to Waitrose and Sainsbury’s, he explored a few more. Its definatley worth paying a little extra for a pretty decent tin of fish.
by Patrick
To be honest, I’ve alwasy loved tinned fish, a lot of people laugh at me for it but I never realised there was a huge following. I collect cookbooks and recipe books, it’s my passion and this is definitely in my top 5. Thank you for making this.