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Fish 'N' Tips [Hardcover]

Nick Nairn
4.5 out of 5 stars  See all reviews (2 customer reviews)

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Book Description

12 Oct 2006
We all know fish is extremely healthy and the ubiquitous High Street fish 'n' chip shop proves we think it's tasty too. So why are we all so scared of cooking it? At last, this is a book that provides delicious recipes and dispels all doubts about how to cook them. Providing simple steps and tips for sourcing, choosing, buying, storing and preparing fish, you need never be out of your depth again. Whether you need to fillet a salmon, skin a trout, or marinade some mackeral, "Fish 'n' Tips" answers all the questions in an approachable, easy to read style. Covering all types of sea and freshwater fish and shellfish, the inspiring recipes range from the ultimate fish pie to the perfectly barbecued prawns. Learn which ingredients complement which fish, what questions to ask your fishmonger and how to impress your friends and family with the most delicious fishy dishes.

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Product details

  • Hardcover: 192 pages
  • Publisher: Cassell Illustrated; Reprint edition (12 Oct 2006)
  • Language: English
  • ISBN-10: 1844034399
  • ISBN-13: 978-1844034390
  • Product Dimensions: 18.9 x 24.6 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 683,601 in Books (See Top 100 in Books)
  • See Complete Table of Contents

More About the Author

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Product Description


quick, reliable inspiration
-- Caterer and Hotel Keeper

About the Author

One of Scotland's most exciting cookery talents and entirely self-taught, Nick Nairn became the youngest chef to win a Michelin star in Scotland in 1990. Creator of two successful restaurants and now a cook school, Nairn's, he is also a popular TV presenter and writer. He has written three successful books to accompany his BBC TV series Wild Harvest, Wild Harvest 2, and Island Harvest, as well as the best-selling Top 100 Salmon Recipes. When not busy filming, teaching, or writing books he also writes a column for the Scottish Sunday Mail.

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Customer Reviews

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Most Helpful Customer Reviews
1 of 1 people found the following review helpful
I love the idea of cooking (even preparing) fish, but my efforts have too often been a disaster. Nick Nairn's Fish 'n' Tips combines simple straightforward advice about preparing fish (I've just cleaned and skinned a couple of Dover Soles, and thanks to Mr Nairn made rather a decent job of it), with around 120 recipes, classics with a modern twist, some interesting combinations and mostly reasonably simple accompaniments and presentational twists. My experience is that fish cooking needs maximum concentration and the less faffing about with artistic flourishes, the fish is the better for it.

The book is from 2006 and it's amazing how since that time the British supermarket fish counter has been "invaded" by farmed newcomers; tilapia, sea bream etc - neither are mentioned in the book. It's also a bit disappointing that a Scottish chef can't do the humble herring justice, though admittedly Mr Nairn excels in the langoustine, crab and other northern shellfish department. If you've reasonable cooking skills and aren't intimidated, this book is an excellent guide to simple fish cuisine.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Fish n Tips 30 Aug 2013
Format:Hardcover|Verified Purchase
I purchased a used version of the book. It arrived very quickly and I was delighted to see that it was in tip top condition, the book itself is fantastic anyone interested in fish cooking should buy this.
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Most Helpful Customer Reviews on (beta) 4.0 out of 5 stars  1 review
4.0 out of 5 stars Who would have thought! 1 April 2010
By P. J. Morcomb - Published on
Format:Hardcover|Verified Purchase
Who would have thought that a cooking book produced by a Scot, using English fish could make Australian fish dishes so exciting. Nicks methods transpose beautifully to local fish and crustaceans. His preparation is simple, straight forward but also unique and makes you want to try the next dish in the book which, I think, is a hallmark of all his cooking.
Again, "who would have thought" that a simple seafood cook book could be so fun.
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