Fish, by food writer and Independent on Sunday restaurant critic, Sophie Grigson and her husband William Black is the definitive guide to cooking sea and freshwater fish in the Nineties. Sophie Grigson has collected together more than 180 diverse and delicious fish recipes, a mixture of traditional and modern, which will appeal to, and give confidence to, cooks of all levels of competence. And William Black, one of the country's leading experts on matters piscine, after working with fish for 18 years, discusses fish - from faithful cod to the exotic mahi-mahi, from plaice to parrotfish - as well as fishing methods, fish ecology and all manner of fishy facts and figures.
Fish is published by Headline, and will be available in bookshops from 28 April priced pounds 20.
! Readers of the Independent on Sunday can buy their copy for the special price of pounds 18, which includes postage and packing in the UK, by telephoning credit-card orders through Bookpoint on 01235 827 750. Please quote reference number 50FISH. Delivery will commence on publication date.