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Island Harvest (Hardcover)

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

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Product details

  • Hardcover: 192 pages
  • Publisher: BBC Books (19 Feb 1998)
  • Language English
  • ISBN-10: 0563384220
  • ISBN-13: 978-0563384229
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon.co.uk Sales Rank: 659,999 in Books (See Bestsellers in Books)

    Popular in this category:

    #14 in  Books > Food & Drink > Food Writers > Nick Nairn

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Product Description

Product Description

Sailing through the Crinan Canal to Islay and to St Kilda, Nick Nairn passes some of Scotland's most dramatic scenery and exercises his culinary skill on a wide range of fresh fish and local produce.


Book Information

Nick Nairn became Scotland's first celebrity chef in 1996 with his BBC television cookery series Wild Harvest. 10 years before, he and Fiona Nairn opened a restaurant called Braeval, which in 1987 won the Scottish Field/Newcomer of the Year Award and its first entry in the Good Food Guide. Nick became the youngest Scottish chef to earn a Michelin star in 1991 and this was followed by appearances on television shows such as "Ready Steady Cook". The "Wild Harvest" show, which was shown on television in Scotland in the spring of 1996, had the highest-ever figures for a launch programme on BBC Scotland. The book topped the bestseller lists. The second Wild Harvest 2 was published in 1997. Nairn is also a consultant chef for Tesco supermarkets, a regular exhibition chef in large food shows like the Good Food Show, and a columnist for the Sunday Mail. In November 1997 he opened a new restaurant/hotel called Nairns in Glasgow. In Island Harvest he fuses fresh Scottish produce with flavours from all around the world to create delicious dishes that are simple and stylish. The book is full of mouth-watering recipes, light-hearted reminiscences of how each dish was originally created and accompanied by stunning photographs. END --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

2 Reviews
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 (1)
4 star:
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Average Customer Review
4.5 out of 5 stars (2 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
13 of 13 people found the following review helpful:
4.0 out of 5 stars `I can't think of anything finer than messing about in boats off the west coast of Scotland........', 29 Sep 2006
By ABCeDar - See all my reviews
(TOP 50 REVIEWER)   
This review is from: Island Harvest (Paperback)
`Hailed as one of Britain's most exciting chefs, Nick fuses fresh Scottish produce with flavours from around the world to create wonderfully inventive dishes that are simple yet stylish.
Food has never tasted or looked so good.'

`I can't think of anything finer than messing about in boats off the west coast of Scotland........
Cooking on a boat can be a tricky situation at the best of times. Add the nervous energy of a TV crew and you're guaranteed to be pumping adrenalin. We held our own though and the ideas within these pages are, I think, the most straightforward and my best yet.........
`Island Harvest' is a compendium of all the things I enjoy about cooking - informality, spontaneity and generosity. I've also tried to combine the attributes of ingenuity and simplicity, classicism and open-mindedness. I hope you enjoy the results.'

And the resultant book contains 192 shiny, high quality pages, split over 5 main chapters:-

Soups
Starters
Main Courses (sub-divided into Fish, Poultry & Game, Meat and Vegetarian)
Puddings
Basics

with an Introduction, Useful Equipment Section, Store Cupboard Ingredients List, Notes on Recipes section and a concise index.

Scottish favourites like `Clootie Dumpling with clotted cream' and `Arbroath Smokie Croquettes' mingle with more foreign affairs, such as `Moroccan Chicken Kebabs' and `Casserole of Spicy Merguez Sausages'.

Cooking skills vary from the simple .........`Mull Cheddar Omelette' to the more complex, but rewarding, e.g.
`Three-Chocolate Marquise`:-
`This is a bit of a restaurant dessert and requires a fair bit of time and effort, but you will be rewarded with a very sexy pudding.....'.

Useful, relevant notes head each recipe, which is clearly defined with an ingredient's list and method.
Interspersed with witty, sometimes poetic text, e.g.:-

`Scotland's lush land - sometimes bathed in sunlight, at times washed by soft rain - produces some of the world's best crops; even weeds hold great promise.

Examples of Recipes:-

Ragout of Hebridean Shellfish

Nettle Pasta:-
`I'm rather proud of this here dish, as it was made up on the spur of the moment during the filming of the TV series. Sometimes the best ideas come when your back is up against the wall, which is just what happened to your intrepid chef when the realised - too late - that he had planned to film a dish containing cockles, which the had never cooked before. Silly boy! However, desperation produced this and it was pronounced a winner (by me and the rest of the crew at least). There you go, just because you are on the telly doesn't mean you always know what you are doing!

Scottish Oatcakes
Steamed Cod on a Bed of Wilted Spinach
Sweet Chilli Chicken Kebabs
Roast Medallions of Venison
Roast Loin of Hare
Seared Lambs' Liver
Rosti
Sticky Rice Tempura
Aubergine Fritter Stacks
Hot Passion Fruit Soufflés
Blood Orange Trickle Tart
Crowdie - `A pudding for those odd people who don't have a sweet tooth.......'
Drambuie Creams with a Raspberry and Orange Compote
My Mum's Pancakes
Hot Toddie Soufflés
Marinated Vegetable Stock
Curry Oil
Sweet Pastry

Sadly the book is sparse on photography, which may make it less appealing to those who like to see what they are aiming for (especially for the likes of that aforementioned sexy pudding!), but the dishes that are pictured are inspiring.


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13 of 14 people found the following review helpful:
5.0 out of 5 stars Delicious, 29 Jul 2001
By siminat@hotmail.com (United Kingdom) - See all my reviews
This review is from: Island Harvest (Paperback)
The youngest chef to win a Michelin star in Scotland and a regular on Ready Steady Cook, Nick Nairn is one of the most insipiring cooks of his generation. The book is beautifully presented, the instructions very clear, the end result just glorious. I particularly enjoyed 'butter bean soup with chilli and deep-fried chorizo', 'Moroccan chicken kebabs with dates and bacon on a bed of spiced couscous', 'sticky rice tempura with avocado and mango salsa, herb salad and soy vinaigrette', 'champagne jellies with a citrus fruit salad', and many more. If you can't visit Nick Nairn's restaurant and hotel in Glasgow to sample his stylish dishes, then ISLAND HARVEST is the next best thing. Oh, one more thing, Nick Nairn, he is very dishy indeed...
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