by Michael Raffael · tapa dura · ISBN 9780370313610
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«Fresh from the Sea: Fine Seafood Cooking» is Michael Raffael's cookbook, published by The Bodley Head in hardback (122 pages, in English).
Michael Raffael, a former chef turned writer, brings together recipes for fish and seafood from British waters. Organised by ingredients such as scallops, spider crab, monkfish, ray and John Dory, it includes pies, salads, soups, terrines and mousses. He also uses coastal plants like samphire in his fresh, simple cooking.
Originally published in 1989; the entry classifies it under home and cooking.
For amateur cooks interested in British fish and seafood cooking.
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