As an island surrounded by the sea, it's no wonder that fish have always played a major part of the English diet. Way back in the 18th century the most popular fish dishes in London were jellied eels and oysters while on the south coast of Kent sole were so prolific that they became known as Dover sole, and along the Northumberland coast smoke houses were built to produce delicious kippers. In fact, the 19th century novelist Arnold Bennett had a smoked haddock omelette created for him by the chef of the Savoy Hotel. The recipes selected here showcase the finest fish dishes and produce from locations around England, and celebrate a truly indispensable aspect of the nation's cuisine. AUTHOR: Gilli Davies is the author of 20 books, including Graffeg's Flavours of Wales series and Celtic Cuisine,and has made numerous appearances in the media, on regional and national radio and TV, and in newspapers. Along with running restaurants in Oxford, Berlin and an organic café in Cardiff, Gilli has 40 years of experience giving cookery demonstrations. Huw Jones is a food photography specialist. His specifically designed studio is among the best equipped in the UK, with all dishes prepared and photographed on site using the high-est standard industry equipment. His stunning images complement Gilli s recipes in Graffeg's Flavours of Wales series, and the range of seasonal cookbooks from Angela Gray's Cookery School.
