In Andreas Caminada's latest cookbook, everything revolves around the fresh catch from streams, lakes, rivers, and seas. The celebrity chef has searched far beyond the borders of his homeland for the best fish, shellfish, and crustaceans to showcase the full richness of fish cuisine. He has created new dishes and adapted well-known classics, generating a unique dynamic in the book through this interplay. In addition to carefully crafted recipes ranging from bouillabaisse to marinated trout, Caminada also presents the essential basic preparations, including fish stock and beurre blanc. He takes readers on a richly illustrated journey from the Grisons mountains to the Adriatic and the North Sea, as part of the water that springs in Graubünden flows into these seas.