Hook Line Sinker, Galton Blackiston
Hook Line Sinker, Galton Blackiston
Michelin-starred chef Galton Blackiston's seafood cookbook features over 90 recipes created throughout his lifelong love affair with fish and shellfish
Hook Line Sinker features recipes created throughout michelin-starred chef Galton Blackiston's lifelong love affair with fish and shellfish. It features over 90 recipes divided into five chapters - Quick and Easy, Small Plates, Stress-Free, Spicy Seafood and Main Courses.
This is a SIGNED copy BY GALTON BLACKISTON.
Available to pre-order now. Released in September 2017.
Free UK Delivery / Europe: £9.50, plus £5 per book / Rest of the World: £24.50, plus £5 per book.
About the book
Hook Line Sinker is a seafood cookbook from Michelin-starred chef Galton Blackiston featuring recipes created through his lifelong love affair with fish and shellfish.
Galton’s seafood dishes have always turned heads. He has a knack of taking simple ingredients and pairing them with techniques and flavours that allow the flavours to remain pure whilst bringing a sense of fun to the occasion. Cooking seafood is an art and in this book, Galton shows you how to master it.
Most of the fish of the deep are celebrated in this book. It's a sustainable, seasonally available selection and it is heartening to find the more expensive varieties, such as turbot and halibut, with their equally tasty yet humble cousins such as versatile little sardines, mackerel and brill. And there's an abundance of crab recipes: after all, Norfolk, Galton's home county, must be the best place in the world to find and eat crab.
The book features over 90 recipes divided into five chapters - Quick and Easy, Small Plates, Stress-Free, Spicy Seafood and Main Courses.
Hook Line Sinker isn't a huge how-to reference guide, or a seafood bible to teach you everything about each fish in the sea. It's a very personal book featuring Galton's all-time favourite recipes, all of which have featured on his menu in some form over the years, but more importantly, are great to cook at home.
Foreword by Michel Roux OBE
Photography by John Scott Blackwell
Format: Paperback, with PVC jacket
Pages: 256, with 120 images
Publication date: September 2017
About Galton Blackiston
Galton Blackiston is one of those chefs who is never content to sit still. He’s always looking for new ways to improve Morston Hall, his beloved restaurant and hotel on the north Norfolk coast, where he has been chef patron for 25 years.
With its location a stone’s throw from the water, seafood has always been a part of his story and the opening of No1 Cromer, a modern take on the traditional fish and chip restaurant, has established Galton as one of the UK's leading seafood chefs.
When he was just 17, Galton ran a food stall on Rye Market selling a range of homemade cakes, biscuits and preserves, known as ‘Galton’s Goodies’, that proved such a success that he would frequently sell out by lunchtime. Realising that his talents lay firmly in cooking, he decided to focus on a career as a chef.
With no formal training, his first job in catering was with the legendary John Tovey at Miller Howe in the Lake District, where he spent four years working in the pastry section gaining creative skills and indulging his love of desserts. He flourished under Tovey’s leadership, eventually becoming head chef.
After stints working in London, New York, South Africa and Canada, Galton and his wife, Tracy, set about finding a suitable location to fulfil their dreams. They eventually found Morston Hall, a picturesque flint-knapped farmhouse with 4 bedrooms and a 20-cover restaurant. Since they opened Mortson, it has enjoyed an impressive 22 years in the Good Food Guide, and is widely considered to be a jewel in the crown of Norfolk’s up-and-coming food scene. In 1999 the restaurant was awarded a Michelin star, an accolade it has retained ever since.
It’s one thing to run a successful Michelin-starred restaurant and retain the star year after year. It’s another thing entirely to branch out and open a takeaway, but this sort of challenge makes Galton the chef he is. His great desire is to bring good food to his customers – whether they are gastronomes, or holidaymakers wanting traditional fish and chips.