The Cinnamon Club Seafood Cookbook by Vivek Singh
This cookbook contains over 80 wonderfully inventive recipes for cooking fish. Specially tailored for the home cook.
This text is one of many cookbooks by Vivek Singh:
Chefs from the Cinnamon club who contributed to the book, includew Ravesh Ravindran Nair and Hari Kumar.
The finely produced book includes the following sections:
- Fish and Seafood in India
- Main Courses
- Indian Classics
Vivek introduces the cookbook by explaining how he read Marco Pierre White’s White Heat when in Calcutta and it struck a chord with how Vivek felt -in fact it changed his life.
In December 2000 Vivek arrived in London and became the head chef of the Cinnamon Club. His source of fish was of course Billingsgate market. What a variety of choice he had.
In a very interesting book, we learn how to buy and prepare fish. How to prepare bacis ingredients, mixes and pastes that will be used in the recipes that follow.
Then it is off on a culinary adventure through the wonders of Indian textures, flavours and ingredients.
How to cook whitebait with garlic in a batter, Bengali – style fishcakes and chargrill grouper.
Beautiful images and clear recipes guides us through the culinary or is it a spritual experience.
Starters include, Carpaccio of cured salmon, spiced shrimp and potato cake and Keralan lobster soup flamed with brandy.
Mains of cod, sea-bream and red snapper, Indian Classics of hake in a Bengali dopiaza sauce, Hyderabadi- style fish Korma and silver pomfret filled with shrimp.
Crisps, mash and dips complete an excellent book.