by Nick Nairn
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by Nick Nairn
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by Nick Nairn
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by Nick Nairn
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Nick Nairn's Top 100 Chicken Recipes: Quick and Easy Dishes for Every Occasion by 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.
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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55% buy the item featured on this page: Island Harvest |
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25% buy Nick Nairn's New Scottish Cookery Book £11.49 |
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21% buy Nick Nairn Cook School Cookbook £12.34 |
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