Roll over image to zoom in
Nathan Outlaw’s British Seafood
£13.20£14.20 (-7%)
Boasting 3 Michelin stars across two restaurants in Port Isaac, Cornwall, Nathan Outlaw is passionate about seafood. He is renowned for his unique style of cooking, which encourages the individual flavours of the fish and shellfish to shine through. Sourcing sustainable fish and local produce in season, Nathan uses his considerable flair to take simple fish cooking to new heights. In this impressive cookbook Nathan offers advice on sourcing and buying fish and shellfish, then guides you through the various cooking techniques. The core of the book takes you through the individual fish and shellfish – brill, bream, sea bass, salmon, scallops, squid and more – suggesting the best cooking techniques and how to match the fish with sauces and accompaniments. He then offers recipes ranging from everyday quick dishes to signature dishes from his restaurant. Also included is a detailed photographic guide to preparing the different types of fish and shellfish. Photographed on location in Cornwall, this superb book has a real sense of place and shows how easy it is to replicate Nathan(1)s beautiful food at home.
Read more
Additional information
| Publisher | Quadrille Publishing Ltd, Reissue edition (14 Nov. 2019) |
|---|---|
| Language | English |
| Hardcover | 272 pages |
| ISBN-10 | 1787135225 |
| ISBN-13 | 978-1787135222 |
| Dimensions | 17.5 x 2.8 x 22.2 cm |
by Barry Domsalla
very instructive
by Danny Marbella
A small recap about the Chef:
Nathan Outlaw has a two-Michelin-starred restaurant, as well as the more informal Seafood & Grill, both located at the St Enedoc Hotel in Rock. And one at the Capital Hotel in London (Where the UK’s first Michelin star was achieved.
Well you either love cooking fish or you don’t. Nathan Outlaw does, his first book imparts his extensive knowledge with a light touch. There are tricky dishes but he starts each chapter by offering a guide to the specific fish or seafood, dealing deftly with the minefield of sustainability and seasonality that puts many cooks off.
At first glance the recipes appear simple, when you look closer at the combination of flavors it is easy to see why he has achieved two Michelin stars; he creates combinations that on the face of it are obvious, but only obvious once Outlaw has pointed them out to you.
Seafood cookery is all about using the freshest possible ingredients and, to employ the labored expression, “letting the ingredients speak for themselves”. Outlaw’s book is an invaluable aid to achieving this. Like all great chefs he is not prescriptive about how you cook fish; his book is an open invitation that says, “Go to the market, bring back the best fish and here are some ways to prepare it.”
Outlaw is not a dictatorial author and encourages the chopping and changing of ingredients, so I felt free to swap asparagus for the sea spinach accompanying his smoked haddock.
And he certainly has a gift for clear instructions – the mustard sauce was a doddle and a fabulously buttery match for some pearly flaked Grimsby smoked haddock.
The book is broken down into a couple of pages on each type of fish and shellfish. He gives a few recipes for each species and a flow diagram with a handful of different garnishes, sauces, dressings and accompaniments that work for that type of seafood. Therefore, from a few simple pages there are an exponential number of dishes for you to discover. A little like a modern day simple “Le Guide Culinary”.
I love the red gurnard soup with samphire and orange; and the combination of salted ling with razor clams, bacon, onion Or the take on a classic poached ray with leeks, lentils and sherry vinegar. These recipes are all straightforward, yet beautifully conceived, and clearly show off Outlaw’s deft abilities with seafood.
From every perspective it is an elegant seafood cookery book that is inspiring to read, provides new recipes, encourages the reader to create ideas of their own and is an invaluable reference for techniques.
by Don
We have lots of cookbooks by famous chefs but none of them cover fish in detail. This book is exactly what we needed. It tells us all about the different fish and shellfish available in this country – when they are in season, how to cook them, what sauces go with them – and has two or three recipes, from basic to restaurant standard, for each. And it’s beautifully presented, laid out and illustrated. It’s inspired us to find a good fishmonger and eat a lot more fresh fish!
by Mrs. C. Streek
I had been recommended this recipe book since looking for a really accessible collection of fish recipes, without any complication and fuss. This is perfect.
by Smörrebröd
The book has great recipes, and it’s easy to recognise the cook’s expertise by the high quality of the outcome. It’s not meals that can be prepared in no time, but it’s well worth the effort as you end up with a classy dinner on your plate. It’s one of the best recipe books I have and I am content about my choice.
by S.Anne
I bought this as a birthday present for my mum and she loved it, she is a great cook but it is always handy to have some ideas to play upon, to many people don’t eat enough fish and you are missing out.
Good book for people with all ranges of cooking experiences.
Good buy, good delivery, good price
by Krimbly
Brilliant new and different way to layout fish and seafood recipes. Thought there was nothing left to say or be done. But this is really useful, especially if you come across an available fish and wonder what you could do with it.
by Nichola P
This book is everything id hoped it would be and more! Its very well written, very informative and its full of recipes that i want to make. I really like at the start of each different fish type there is a little flow chart to say how its best cooked and suggested sauces/accompaniements/vegetables etc to go best with it, i think that is a really lovely idea. All in all i think this is one of the best cookery books in my collection. Definately reccomend to anyone.