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Nick Nairn Cook School Cookbook Hardcover – 15 Apr 2008

14 customer reviews

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Product details

  • Hardcover: 288 pages
  • Publisher: Cassell (15 April 2008)
  • Language: English
  • ISBN-10: 1844035816
  • ISBN-13: 978-1844035816
  • Product Dimensions: 19.6 x 3.1 x 25.1 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: 82,712 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

Book Description

Nick Nairn has a strong media profile having recently won Great British Menu, cooking the main course for the Queen's 80th birthday dinner. The internationally renowned cook school attracts thousands of visitors every year from all over the world. All techniques and recipes have been tested hundreds of times and are explained simply and accurately, accompanied by stunning photography.

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. Creator of several restaurants and one of the world's leading cook schools, he is also a popular TV presenter and writer - he was one of the four finalists on Great British Menu and cooked for the Queen's 80th birthday celebrations. He has written a number of successful books (with sales totalling over half a million), including three books to accompany his BBC TV series Wild Harvest, Wild Harvest 2, and Island Harvest, the best-selling Top 100 Salmon Recipes and most recently Fish 'N' Tips.

Inside This Book

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First Sentence
Here at the Nick Nairn Cook School our philosophy for creating great food is based on three fundamental elements: produce, technique and harmony, or as we refer to them, PTH. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.5 out of 5 stars
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Most Helpful Customer Reviews

12 of 13 people found the following review helpful By Tony on 10 April 2008
Format: Hardcover Verified Purchase
This is The Best Book that Nick has produced in my opinion, it is full of great advice, and tips.

The recipies are easy to follow, as well as been a great selection, you will always find something that you want to try.

I have cooked a three course meal using Nick's recipies and time saving tips, and to be honest, they work perfectly.

The schools Steak is a must to try, follow the list indgridents and recipe and you will be surpised by the results, you just want more, and so will your dinner guests. ( buy the Forvm de Cabernet Soauvignon Vinegar from Nicks on line store) other sites are available, but not as price friendly...
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11 of 12 people found the following review helpful By Steven Lilleyman on 7 May 2008
Format: Hardcover
My book arrived today and I have to tell you that I dropped everything
to spend a couple of hours reading it.

It is quite simply the best cook book I have ever seen, and I have quite
a few from Larousse through Gordon Ramsay to Elizabeth David. The
photos are beautifully composed and presented, and the writing is
clearly from the heart, but the way it actually shows the reader how to
achieve things is excellent.

My favourite book before this was Conran's cookbook because it devoted
a third of the book to choosing the right produce and demonstrating
preparation techniques, but this book is well ahead of that one.

It really captures the spirit and essence of the cook school and
I congratulate everyone involved in its production.

I'll be back at the school very soon and look forward to meeting
everyone again.
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12 of 14 people found the following review helpful By Janie Jones on 29 April 2008
Format: Hardcover
Who cares if the book has a typo? I'd rather know if the book was any good - which this one is.

I read this cover to cover and keep going back. It's not just a collection of recipes, but is full of little tips (snippets to full blown step by steps).

The main recipes have a "mise en place" list of how to prepare it in advance if you're cooking for a dinner party - really useful.

The quantity of basic recipes is great - excellent reference for stocks and pastry recipes etc

It's got lovely photography, but this isn't its main appeal. The sheer quantity of useful cooking info puts other books to shame!

Full marks.
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1 of 1 people found the following review helpful By Nick Bryce on 4 Jun. 2009
Format: Hardcover
I have always liked Nick Nairns food. Though have found some of his other books a bit involved. This book is excellent, everything is clear and concise. A must for any cooks bookshelf.

Don't expect a good read like a Nigel Slaters or Nigel Lawson book, instead do expect to find out how to do recipes that you have always wanted to do but couldn't find.
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1 of 1 people found the following review helpful By Emily Murphy on 13 Dec. 2013
Format: Hardcover Verified Purchase
Bought as a gift accompanying a trip to the cook school. Very classical book with lots of theories and a few recipes, so great to have one of this type in the kitchen to know how to cook everything properly, then use other books for recipe ideas. The recipes in this book however are classic and delicious.
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Format: Hardcover Verified Purchase
To be honest, this is not a book I would buy new.
But I've had some good results buying used books before and this time was no exception.
It really was in good condition and apart for having to wait a little longer I feel very happy.
The book itself is not stuffed with recipes as such, but the advice given on sauces, salsas, soups and salads,
Is a very interesting and practical addition to my collection.
I will be using this system again and again, Thanks.
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Format: Hardcover Verified Purchase
I realised this was described as used and read when I purchased it but was disappointed to find it was an ex library book and covered in library stickers. It did not mention that in the description. Apart from that a very good book.
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