The Fish Store: Recipes and Recollections

Lindsey Bareham's personal cookbook began as a notebook for her sons when they inherited their father's childhood home in a Cornish fishing village—a former commercial building used for storing and packing pilchards. What started as a collection of favorite seafood recipes and cooking techniques grew into a full cookbook combining recipes with recollections and anecdotes from this distinctive place. The book features simple seafood recipes including mackerel, monkfish, sole, crab, and crayfish preparations, along with chapters on eggs, chicken, lamb, vegetables, and puddings. While rooted in an English setting, the recipes draw on influences from around the world, including Portuguese Cabbage Soup with Rosemary Bruschetta, Red Mullet Wrapped in Parma Ham with Garlic and Rosemary from Italy, and Spiced Aubergine Salad with Cumin from Turkey. The collection includes holiday food and various fish recipes throughout.