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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with fish & seafood
In this deluxe edition, bound in fish leather, hand signed and
beautifully slip cased, the King of Fish, Nathan Outlaw, presents
seasonal recipes from his eponymous Port Isaac restaurant. Crowned
Britain's number 1 restaurant by The Good Food Guide in 2017,
Restaurant Nathan Outlaw is the only fish restaurant in the UK to
hold 2 Michelin stars. In this cookbook, Nathan reveals the recipes
behind his success and offers you a chance to cook his famous fish
dishes at home. Built around the seasons in its Port Isaac home,
the book celebrates a culinary year of the village, exploring the
place, people and produce of a small but perfectly formed coastal
landscape and their contribution to the culinary excellence of
Restaurant Nathan Outlaw. Within these pages, Nathan has selected
80 of his favourite recipes that feature on the restaurant's menu.
From early spring, recipes include crab and asparagus, cuttlefish
fritters with a wild garlic soup, and plaice with mussels and
samphire. From there, Nathan travels right through the seasonal
offerings of the Cornish coastline through to late winter, when
delights include turbot, champagne and caviar, and lemon sole with
oysters, cucumber and dill. Photography from the legendary David
Loftus brings Nathan's recipes to life, offering you a chance to
experience Restaurant Nathan Outlaw at home.
Rick Stein's lifelong passion for cooking fish and shellfish has
formed the foundation of his award-winning restaurants and taken
him around the world, discovering innovative new recipes, exciting
ingredients and the best preparation techniques. In this completely
revised, updated and re-designed edition - including brand new
recipes - of his classic Seafood, Rick offers comprehensive and
inspirational how-to's for choosing, cooking and enjoying fish,
shellfish and more. It includes a step-by-step guide to over 60
essential techniques to prepare all types of seafood: from poaching
and salting fish to cleaning mussels and cooking lobster. Based on
the methods taught at his Padstow seafood school, every step of
Rick's advice is illustrated with full-colour photographs for
perfect results. Over 120 recipes from across the world include
light salads, delicious starters and spectacular main courses -
from Monkfish Vindaloo and Rick's own version of Salt and Pepper
Squid to deliciously simple classics like Grilled Sardines and
Clams with Garlic and Nut Picada. Complete with tips on buying,
storing and sourcing sustainable fish, Rick Stein's Fish and
Shellfish is the essential companion for any fish-lover's kitchen.
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