Trout is one of the world's best-loved fish. What's more it is low in fat, high in protein, minerals and vitamins. Opening with a practical look at the fresh and sea varieties of trout available, the book presents valuable advice on how to choose the best fish, how to store, prepare and cook it, as well as recipes for sauces, and a guide to the kitchen equipment that will help you achieve perfect results from the recipes. More than 50 recipes are featured divided into chapters on preparation and cooking, soups and starters, pasta and rice dishes, barbecue dishes and deluxe dinners.

�ber die Autorin bzw. den Autor

Jane Bamforth trained as a home economist and a journalist before starting a career in women's magazines. She has worked as food sub editor for Good Housekeeping, BBC Good Food, Woman and Home, as a deputy chief sub editor on Prima and chief sub editor on Essentials. After more than ten years, Jane became a freelance food editor and writer. She now works as a food consultant for Waitrose as editor of their extensive on-line ingredients, food terms and techniques glossary. She also edits their recipes and compiles back of pack information. She has worked on an extensive range of cookery books including titles by TV chefs Gary Rhodes and James Martin and on subjects ranging from organic cooking and world cookery, to baby food and healthy eating during pregnancy.

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