Prospect Books, Food and Culture of other Countries, North Atlantic Seafood

	North Atlantic Seafood
	Alan Davidson Image courtesy of Icelandic Freezing Plants Corp. 512 pp; 174 x 245 mm; b&w illustrations; paperback ISBN 0907325226 £17.99		For more information about the late Alan Davidson's career, look at the comments about Mediterranean Seafood elsewhere. This extraordinary work distils the accumulated knowledge of generations of weather-beaten fisher-folk, curious scientists and happy fish-lovers in kitchens and dining rooms the world over. In an addictive cocktail of anecdote and lore the book combines scientific catalogue of edible marine creatures with recipes drawn from the Atlantic shores -- and even the Baltic in a brief excursus to Finland, Russia and the Baltic States. It is uniform with the other two titles. The book was first published in 1979, and won the prestigious André Simon and Glenfiddich awards for the best food book of the year. The book has been entirely revised for this edition.

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	CONTENTS Acknowledgements Introduction The North Atlantic (with maps) CATALOGUES EXPLANATION OF THE CATALOGUES CATALOGUE OF FISH The Herring and Its Relations The Salmon Family and Close Relations The Cod and Its Relations A Mixed Bag: Eels, Garfish and the Like. Silversides, the John Dory, the Red 'Bream' and the Opah Bass, Groupers and the Tilefish Bluefish, Scad, Jacks, the Pompano, etc. Bream, Porgies and Others Weakfish, Drums, etc. and the Red Mullet Miscellaneous Perciform Fish Mackerel and Tuna: the Family Scombridae Swordfish and Marlin (or Spearfish) Bonycheeked Fish Flatfish Miscellaneous Uncouth Fish Non-bony Fish: Sharks, Rays or Skates, and the Sea Lamprey In a Class by Itself: the Sturgeon CATALOGUE OF CRUSTACEANS Shrimps, Prawns and Lobsters Crabs and the Goose-necked Barnacle Catalogue of Molluscs and Other Edible Sea Creatures Single Shells Bivalves Cephalopods Miscellaneous Seafoods		RECIPES GENERAL REMARKS ON FISH COOKERY NOTES ON INGREDIENTS AND IMPLEMENTS INTRODUCTION TO THE RECIPES RECIPES FROM PORTUGAL RECIPES FROM SPAIN RECIPES FROM FRANCE THE SOUTH-WEST THE NORTH-WEST RECIPES FROM BELGIUM RECIPES FROM THE NETHERLANDS RECIPES FROM GERMANY RECIPES FROM POLAND RECIPES FROM THE SOVIET UNION RECIPES FROM FINLAND RECIPES FROM SWEDEN RECIPES FROM NORWAY RECIPES FROM DENMARK RECIPES FROM ICELAND, THE FAROES AND GREENLAND RECIPES FROM CANADA RECIPES FROM THE UNITED STATES NORTHERN NEW ENGLAND RHODE ISLAND TO NEW JERSEY THE CHESAPEAKE REGION THE CAROLINAS AND GEORGIA RECIPES FROM SCOTLAND RECIPES FROM ENGLAND RECIPES FROM WALES RECIPES FROM IRELAND Bibliography Index

	REVIEW in The Guardian Weekend Magazine 8 March 2003 The prize winner The Erasmus Prize is awarded annually 'to a person or institution that has made an exceptionally important contribution to European culture, society or social science'. Previous winners include Bernard Haitink and Mary Robinson. This year's winner is Alan Davidson, who for 30 years has bestridden the food writing world like a colossus. By a happy coincidence, his North Atlantic Seafood (1979) is now reissued in a splendid new paperback edition, from the publisher that revived his Mediterranean Seafood last year. There is nothing like it, or like its author. North Atlantic Seafood, by Alan Davidson, £17.99 (Prospect Books).

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