Nathan Outlaw releases second book 'Nathan Outlaw’s Fish Kitchen’
Nathan Outlaw is today releasing his second book ‘Nathan Outlaw’s Fish Kitchen’ which
His latest innovations are photographed by David Loftus and are divided into chapters by cooking technique: raw, cured, pickled and soused, smoked, steamed, poached, boiled and braised, grilled, barbecued, baked, pan-fried and deep-fried. Nathan begins each with an explanation of the particular technique, revealing the secrets of his simple approach to it, and detailing the varieties he considers best suited to the technique.
Some of the recipes include Whisky-cured salmon with kohlrabi and horseradish yoghurt; Scallops with hazelnut butter and watercress; and Seafood burger with celeriac and apple salad, to name a few. And for those who are buying whole fish – or catching their own – there is a step-by-step illustrated guide to their preparation.
2) Manage your writing so you allow enough time to go over what you have written at least twice with fresh eyes.
3) Edit the recipes as your cook the food. It doesn't matter how many times you have cooked it, in the home kitchen things are different from a professional kitchen and you have to keep that in mind or the recipe won't work. For instance, ingredients have to be sourced from supermarkets or local shops and the equipment a home cook has will be vastly different that a professional chef may have to hand.
4) It's easier to write about a dish when you have written the recipe and even easier when you have experienced the dish by eating it.
5) If you wouldn't like to eat it or serve it in your restaurant, don't put it in your book!
This is an elegant easy-to-use cookbook for all fish lovers looking for fresh inspiration in the kitchen.
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 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.
Catch our exclusive interview next week with Nathan about writing the book as well as our competition to win 3 signed copies.
{{user.name}}