- Hardcover: 288 pages
- Publisher: Cassell; 01 edition (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: 4.6 out of 5 stars See all reviews (17 customer reviews)
- Amazon Bestsellers Rank: 69,115 in Books (See Top 100 in Books)
- See Complete Table of Contents
Nick Nairn Cook School Cookbook Hardcover – 15 Apr 2008
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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.
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Top Customer Reviews
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...
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!
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
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.
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.
Most Recent Customer Reviews
this book is very good, would buy it if was you. i am also going to get my friend to buy it!Published on 6 Feb. 2013 by rachel waugh