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There is also detailed information on methods of preparation and cooking techniques such as filleting and boning, alongside preparing shellfish and home-smoking. This new edition has been revised, updated and redesigned with several new recipes and stunning new photographs. 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This London institution is steeped in history and tradition, and its origins can be traced back to 1327 when Edward III granted London's citizens a charter concerning the market rights of the City of London. Today Billingsgate Market is based in London's Docklands where, at 5 a.m. every Monday to Saturday, a bell is tolled and London's \"free and open market for all sorts of fish whatsoever\" opens for business. This unique and exciting book celebrates the market's fascinating history and explores market life today. Amusing stories from the floor and facts and trivia about the market are combined with C.J. Jackson's invaluable advice on selecting fish, sustainability, techniques for fish preparation and over 80 delicious recipes. 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They include cooking with elephant garlic, cardoons, mulberries, damsons and quinces. The text is arranged in four seasonal sections, divided into \"first courses\", \"main courses\", \"puddings\" and \"miscellaneous\", which includes sauces, preserves, breads and cakes. Each part includes menus for family meals, light lunches, tea, supper, dinner parties, entertaining on a large scale, and eating on a budget. Every recipe comes with a wine recommendation. 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