Nathan Outlaw's Fish Kitchen Hardcover – Illustrated, 8 May 2014
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'A collection of more than 70 recipes, all simply shot, and includes step-by-step guides on how to clean and prepare the fish as you go.'--GQ, Sunday 1 June 2014
'Over 70 recipes making the most of Britain's fish and seafood; clear and beautiful photos taken by David Loftus and easy to follow explanations from Nathan himself make this a must-have for fish fans.'--Great British Food Magazine, Thursday 1 May 2014
'A real inspiration for fish lovers.' --Woman and Home, Sunday 1 June 2014
'This book entices the reader to flex their seafood cooking muscles.'--The Guardian (Cook), 17th May 2014
'Divided into techniques this is a handy guide for the fish committed. It's a classy production with a foreword by Heston, a collection of basic recipes and step-by-step guides to preparing different fish and shellfish.'--Book of the Week, The Daily Telegraph, 24th May 2014
No visit to Rock in Cornwall is complete without dining at top chef and TV star Nathan Outlaw's two-starred restaurant, Outlaw's. Fish Kitchen has delicious, easy-to-prepare recipes based on sustainable fish and readily available ingredients.'--Country Homes & Interiors, Book of the Month (July)
'This is an elegant easy-to-use cookbook for all fish lovers looking for fresh inspiration in the kitchen. Highly recommended!'--Hot Brands Cool Places, May 2014
'This stunning book delivers a host of delicate, pretty plates from one of Britain's leading seafood chefs. The easy recipes are arranged by method, and include raw, cured, smoked, poached and fried. Nathan understands that fish is at its best when prepared simply with its natural flavours enhanced by carefully chosen sauces and complementary ingredients.'--BBC Good Food magazine, July 2014
'For the freshest seafood recipes, pick up Nathan Outlaw's Fish Kitchen, the second book from the acclaimed Cornwall-based chef.' --Food & Travel, July 2014
'Nathan Outlaw's second offering is a bright and colourful book that provides step-by-step processes to perfecting your use of fish. With pages dedicated to mastering fish preparation, this is definitely suitable for the new cook.' --Food & Wine magazine (Ireland), 1 July 2014
About the Author
Nathan Outlaw is one of the most exciting chefs in Britain today. He gained his first Michelin star at the age of twenty five at The Black Pig in Rock, Cornwall. Since 2011 he has held two Michelin stars for his fabulous Restaurant Nathan Outlaw in Rock — the only fish restaurant in the world to have two stars. After qualifying, Nathan gained much of his early experience in Padstow, working for Rick Stein. In 2010 Nathan opened his restaurant to St Enodoc Hotel in Rock and opened a second there, geared to more casual dining: Outlaw's in Rock, Cornwall. In 2012 he launched Outlaw's at The Capital, in Knightsbridge, and in 2013 he opened Outlaw's Fish Kitchen in Port Isaac, Cornwall.
Nathan is a familiar personality on television with appearances on Saturday Kitchen, Great British Menu and Market Kitchen. He is currently working on a new TV series with Valentine Warner: Hook It, Cook It. His first book, Nathan Outlaw s British Seafood, published in 2012 received excellent reviews.
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