Ebook J. Sheekey Fish, by Tim Hughes, Allan Jenkins
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J. Sheekey Fish, by Tim Hughes, Allan Jenkins
Ebook J. Sheekey Fish, by Tim Hughes, Allan Jenkins
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In the heart of London's Covent Garden, J Sheekey has been offering the finest fish, oysters, shellfish, and other fruits de mer since the 1890s. Josef Sheekey was a market stall holder given permission by Lord Salisbury to serve fish and seafood in his 1896 property development in St Martin's Court, on the proviso that he supply meals to Salisbury's after-theater dinner parties. Over a century later, the restaurant retains its late-Victorian charm and buzzes with fashionable folk and famous faces. The menu takes in prime fish such as Dover and lemon sole, brill and salmon, with seasonal specials such as Esk sea trout with lovage and girolles, roast lobster with sweetbreads, and salt baked bass. Old favorites include lobster thermidor and Sheekey's famous fish pie. J Sheekey Fish immortalizes recipes from this renowned kitchen. Sheekey Executive Chef Tim Hughes has teamed up with legendary cookery editor Allan Jenkins to create the cookery book event of 2012.
- Sales Rank: #1642556 in Books
- Brand: imusti
- Published on: 2012-10-01
- Released on: 2012-11-05
- Format: International Edition
- Original language: English
- Number of items: 1
- Dimensions: 10.52" h x 1.12" w x 8.54" l, 1.10 pounds
- Binding: Hardcover
- 320 pages
- Preface Publishing
Review
"My favourite dishes from one of my favourite fish restaurants" Rick Stein "J Sheekey is a lovely fish restaurant: the service is second to none, and if I want to have a great night, that's where I'll go" Angela Hartnett "For the secrets of London's most venerable fish restaurant look no further than J Sheekey Fish. From pollock to potted shrimps, crab to Cornish fish stew - here are dishes beloved of Sheekey's fashionable clientele since the 1890s. Add some interesting vegetable ideas, and a slew of puddings - either rib-sticking or airily light - and you have a compelling kitchen companion." Stella, Sunday Telegraph "A pearl. If you're looking for a slice of the high life, at very reasonable cost, seek out this beautiful (intimate and Deco-ish) annex to Theatreland's old-school fish favourite, where divine oysters head up a sophisticated light-bites menu" Hardens 2011 "J Sheekey Fish - 320 pages of fishy, crabby, scallopy, lobstery, shellfishy, haddocky loveliness" -- John Walsh The Indpendent
About the Author
Allan Jenkins is the editor of Observer Food Monthly and a previous editor of the Independent. Tim Hughes has worked with Gordon Ramsay, Marco Pierre White, and many other Michelin-starred chefs. He is Executive Chef at Caprice Holdings. Howard Sooley is a photographer whose work is seen regularly in the Guardian and the Independent. He has exhibited at the Tate Modern and famously collaborated with filmmaker Derek Jarman.
Most helpful customer reviews
0 of 0 people found the following review helpful.
One of our favorites restaurants!
By Linda WM
This is one of our favorite restaurants in London and the cookbook is just as wonderful! If you enjoy seafood, this is the book for you!
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