Nathan Outlaw On Fish

'One of the great chefs of his generation.' Angela Hartnett 'Nathan is my Breton brother. He is a true master of the sea.' Richard Bertinet This brand new handbook from Michelin-star chef Nathan Outlaw is a must-have for anyone cooking with fish, from home cooks to culinary students. For anyone wanting to know more about seafood and how to cook it, Michelin-starred Nathan Outlaw has distilled three decades of experience as a foremost fish chef into a very personal go-to cook's handbook. Fish Basics covers fishing methods, shopping & storing plus preparation techniques and advice on curing, grilling, smoking, pickling, barbecuing, poaching and frying. Chapters on flat fish, round fish, oily fish, shellfish and cephalopods provide detailed knowledge about 32 individual species including habitat, fishing and when to eat seasonally,along with cooking & serving suggestions, followed by more than 80 recipes ranging from Brill Cured in White Wine with Grapes, Pumpkin Seeds & Basil Oil and Plaice, Aubergine & Mushroom Curry to Anchovies with Crispy Potato Wedges and Grilled Octopus Skewers. With recipes to suit all occasions and cooking skills, On Fish is an indispensable resource for anyone wanting to discover and cook with sustainable fish.

'One of the great chefs of his generation.' Angela Hartnett 'Nathan is my Breton brother. He is a true master of the sea.' Richard Bertinet This brand new handbook from Michelin-star chef Nathan Outlaw is a must-have for anyone cooking with fish, from home cooks to culinary students. For anyone wanting to know more about seafood and how to cook it, Michelin-starred Nathan Outlaw has distilled three decades of experience as a foremost fish chef into a very personal go-to cook's handbook. Fish Basics covers fishing methods, shopping & storing plus preparation techniques and advice on curing, grilling, smoking, pickling, barbecuing, poaching and frying. Chapters on flat fish, round fish, oily fish, shellfish and cephalopods provide detailed knowledge about 32 individual species including habitat, fishing and when to eat seasonally,along with cooking & serving suggestions, followed by more than 80 recipes ranging from Brill Cured in White Wine with Grapes, Pumpkin Seeds & Basil Oil and Plaice, Aubergine & Mushroom Curry to Anchovies with Crispy Potato Wedges and Grilled Octopus Skewers. With recipes to suit all occasions and cooking skills, On Fish is an indispensable resource for anyone wanting to discover and cook with sustainable fish.