Nathan Outlaw's Fish Kitchen
Published on 8. May 2014
Book
Hardback
224 pages
978-1-84949-372-7 (ISBN)
Description
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.
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.
More details
Language
English
Place of publication
London
United Kingdom
Illustrations
Over 150 colour photographs
Dimensions
Height: 260 mm
Width: 204 mm
Thickness: 26 mm
Weight
1156 gr
ISBN-13
978-1-84949-372-7 (9781849493727)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Nathan Outlaw
Nathan Outlaw's Fish Kitchen
Book
02/2023
Quadrille Publishing Ltd
€38.57
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Person
Nathan Outlaw is one of the most exciting chefs in Britain today. He gained his first Michelin star at the age of twenty five at The Black Pig in Rock, Cornwall. Since 2011 he has held two Michelin stars for his fabulous Restaurant Nathan Outlaw in Rock - the only fish restaurant in the world to have two stars. After qualifying, Nathan gained much of his early experience in Padstow, working for Rick Stein. In 2010 Nathan opened his restaurant to St Enodoc Hotel in Rock and opened a second there, geared to more casual dining: Outlaw's in Rock, Cornwall. In 2012 he launched Outlaw's at The Capital, in Knightsbridge, and in 2013 he opened Outlaw's Fish Kitchen in Port Isaac, Cornwall. Nathan is a familiar personality on television with appearances on Saturday Kitchen, Great British Menu and Market Kitchen. He is currently working on a new TV series with Valentine Warner: Hook It, Cook It. His first book, Nathan Outlaw's British Seafood, published in 2012 received excellent reviews.