Andy Lynes

Freelance journalist and author

McAndrew is a hugely knowledgeable and technically brilliant cook and this book is full of delicious, inventive seafood dishes. Arranged by variety of fish and shellfish, there's a useful and informative introduction to each chapter followed by about half a dozen recipes. Some are challenging but most are very achievable. The book contains the best recipe for salsa verde I've ever found and a great one for 'Sauce Jacqueline', a classic fish stock, wine and butter sauce flavoured with red peppers and paprika to be served with poached fish.