Nathan Outlaw's Fish Kitchen
Author: Outlaw, Nathan
ISBN: 9781787132665
Publisher: Quadrille
Year First Published: 2018
Pages: 224
Dimensions: 8.78 inches x 6.811 inches x
Format: Hardback
Description:
'Nathan's cooking is driven and inspired by what's local and what's available and you can really taste Cornwall in his food' Heston Blumnethal
Like all top chefs, Nathan Outlaw is constantly evolving his cooking and creating fantastic new dishes in his kitchens. Here he shares his latest innovations in an exciting collection of over 70 recipes, every one of them photographed by David Loftus. The theme is simplicity: easy-to-prepare recipes based on sustainable species and easy-to-obtain ingredients.
The book is divided into chapters by cooking technique: raw, cured, pickled and soused, smoked, steamed, poached, boiled and braised, grilled, barbecued, baked, pan-fried and deep-fried. Nathan begins each with an explanation of the particular technique, revealing the secrets of his simple approach to it, and detailing the varieties he considers best suited to the technique. The recipes that follow are mouthwatering: Whisky-cured salmon with kohlrabi and horseradish yoghurt; Scallops with hazelnut butter and watercress; and Seafood burger with celeriac and apple salad, to name a few. And for those who are buying whole fish - or catching their own - there is a step-by-step illustrated guide to their preparation.
Essentially, this is an elegant easy-to-use cookbook for all fish lovers looking for fresh inspiration in the kitchen.
ISBN: 9781787132665
Publisher: Quadrille
Year First Published: 2018
Pages: 224
Dimensions: 8.78 inches x 6.811 inches x
Format: Hardback
Description:
'Nathan's cooking is driven and inspired by what's local and what's available and you can really taste Cornwall in his food' Heston Blumnethal
Like all top chefs, Nathan Outlaw is constantly evolving his cooking and creating fantastic new dishes in his kitchens. Here he shares his latest innovations in an exciting collection of over 70 recipes, every one of them photographed by David Loftus. The theme is simplicity: easy-to-prepare recipes based on sustainable species and easy-to-obtain ingredients.
The book is divided into chapters by cooking technique: raw, cured, pickled and soused, smoked, steamed, poached, boiled and braised, grilled, barbecued, baked, pan-fried and deep-fried. Nathan begins each with an explanation of the particular technique, revealing the secrets of his simple approach to it, and detailing the varieties he considers best suited to the technique. The recipes that follow are mouthwatering: Whisky-cured salmon with kohlrabi and horseradish yoghurt; Scallops with hazelnut butter and watercress; and Seafood burger with celeriac and apple salad, to name a few. And for those who are buying whole fish - or catching their own - there is a step-by-step illustrated guide to their preparation.
Essentially, this is an elegant easy-to-use cookbook for all fish lovers looking for fresh inspiration in the kitchen.
