Awarded two Michelin stars for his cooking at the Aubergine restaurant in London, Gordon Ramsay is renowned for his superbly light but intensely flavoured recipes. Winner of the 1997 Glenfiddich Food Book of the Year Award for his first book Passion for Flavour, Gordon has now turned his attention to the food that excites him most: fish and shellfish.

Aimed squarely at home cooks, particularly those who may never before have discovered the fantastic rewards of cooking seafood at home, the book starts out with clear instructions on how to buy - from choosing the freshest specimens to calculating quantities - with a comprehensive guide to filleting, skinning, trimming, preparing, marinating, flavouring, cooking and freezing all kinds of fish and shellfish. With seafood, the least complicated cooking methods are often the best, and techniques such as pan-roasting, grilling and poaching are all described in depth. Having mastered the basics, you can choose from 100 exciting recipes developed for the book, from homely of Salmon Fishcakes with Brioche Crumbs and Fennel Soup with Roasted Cod, to the more exotic Crab Ravioli with Lemongrass Vinaigrette. Most require relatively simple ingredients and are quick to prepare.

Seafood is well suited to a mix and match style of cooking. The simplest of combinations, such as pan-roasted fish served with sublime sauce, form the basis of some of the most spectacular dishes such as Roasted Bream with a Citrus and Salad sauce. If you prefer, you can team up your chosen fish and cooking method with sauces and accompaniments as diverse as Fish Veloute, Chilli Jam, Chicory tatins and Oven-dried Tomato Crisps. For added flexibility, all recipes include suggestions for alternative fish where appropriate, as well as ideas for suitable wines to accompany them.

Quick to cook, healthy to eat and extraordinarily versatile, seafood is perfectly suited to the freshness and delicacy of Gordon's style. With the two combined , Passion for Seafood epitomizes the way we want to eat today.