THE INVERAWE SMOKED FISH COOKBOOK. By Rosie Campbell-Preston.

2008 1st edition. Square 8vo (217 x 217mm). Pp128. Colour photographs throughout, recipes, photograph end-papers. Pictorial laminated boards in matching dust-wrapper.

"Divided into easy to use sections, the recipes in [this] book take you beyond traditional ways of serving smoked fish. For something completely different there is a smoked salmon with beetroot roesti oozing with creme fraiche; an exotic escabeche of kipper fillets; a creamy Italian carbonara of smoked salmon; a smoked eel, chorizo and potato frittata. Old favourites are not forgotten and these include cullen skink; Inverawe kedgeree and classic fishcakes. These exciting, tried and tested recipes will bring a whole new dimension to your smoked fish repertoire". Salmon, trout, haddock, halibut, tuna, mackerel, kippers, eel, cod roe, dressings and sauces, and a chapter on smoking.