In at the Deep End. Dieser Artikel ist nicht verfügbar.In at the Deep End

For as long as Jake Tilson can remember he has always been scared of fish. Mysterious ice-laden market stalls have been sidestepped and intimidating seafood recipes left safely on the shelf, while the few occasions he has attempted to cook it have met with disaster. In at the Deep End sees the award-winning artist, designer, writer and cook finally overcome his last culinary taboo by travelling the globe on a quest to buy, prepare and cook fish and seafood. An evocative, marvellously layered and wonderfully illustrated exploration of Jake's many experiences with fish, this delightful food memoir and recipe book catalogues his journey from fish-phobic to seafood obsessive. Whether cooking mussels in Sydney or sprats in Sweden, visiting the fish markets of Tokyo or snorkelling on the Great Barrier Reef, Jake's unquenchable interest in every aspect of the sea and fish cookery is unstoppable. His acute eye and enticing culinary experiments and recipes make In at the Deep End a book to be read, savoured, used and, above all, enjoyed.

Jake Tilson is an artist, designer, writer and cook. His first cookbook, A Tale of 12 Kitchens (2006) won the Gourmand World Cookbook Award and was shortlisted for both the Andre Simon Food & Drink Award and the Glenfiddich Food & Drink Award. His eclectic eye and collaborative approach extends into the graphic design work he produces. Jake has produced shoe designs for Paul Smith and a recent artwork of his about eel shops in Japan and London was bought by the Tate Gallery Collection. Jake studied painting at Chelsea College of Art and the Royal College of Art where he also taught in Communication Art & Design. A pioneer of early website design, including the award-winning website TheCooker, Jake also founded the influential arts magazine Atlas in 1984. Jake is a trustee of the Oxford Symposium on Food & Cookery, a contributor to magazines such as Blueprint, Saveur, Creative Review, Food & Wine USA and has reported on sustainable fishing for BBC Radio 4's Food Programme.