Nathan Outlaw – författare

Crowned Britain''s number 1 restaurant by The Good Food Guide in 2017, Restaurant Nathan Outlaw is the only fish restaurant in the UK to hold 2 Michelin stars, and this beautiful book showcases the very best the restaurant offers. Built around the seasons in its Port Isaac home, the book celebrates a culinary year of the village, exploring the place, people and produce of a small but perfectly formed coastal landscape and their contribution to the culinary excellent of Restaurant Nathan Outlaw. Within these pages, Nathan has selected 80 of his favourite recipes that feature on the restaurant''s menu. From early spring, recipes include crab and asparagus, cuttlefish fritters with a wild garlic soup, and plaice with mussels and samphire. From there, Nathan travels right through the seasonal offerings of the Cornish coastline through to late winter, when delights include turbot, champagne and caviar, and lemon sole with oysters, cucumber and dill.With photography from the legendary David Loftus, Restaurant Nathan Outlaw will be one of the most desirable cookery books of the year.

The King of Fish, Nathan Outlaw, presents his favourite seasonal recipes from his eponymous Port Isaac restaurant.Crowned Britain's number 1 restaurant by The Good Food Guide in 2018 and 2019, Restaurant Nathan Outlaw is the only fish restaurant in the UK to hold 2 Michelin stars. In this cookbook, Nathan reveals the recipes behind his success and offers you a chance to cook his famous fish dishes at home. Built around the seasons in its Port Isaac home, the book celebrates a culinary year of the village, exploring the place, people and produce of a small but perfectly formed coastal landscape and their contribution to the culinary excellence of Restaurant Nathan Outlaw.Within these pages, Nathan has selected 80 of his favourite recipes that feature on the restaurant's menu. From early spring, recipes include crab and asparagus, cuttlefish fritters with a wild garlic soup, and plaice with mussels and samphire. From there, Nathan travels right through the seasonal offerings of the Cornish coastline through to late winter, when delights include turbot, champagne and caviar, and lemon sole with oysters, cucumber and dill.Photography from the legendary David Loftus brings Nathan’s recipes to life, offering you a chance to experience Restaurant Nathan Outlaw at home.

Crowned Britain''s number 1 restaurant by The Good Food Guide in 2017, Restaurant Nathan Outlaw is the only fish restaurant in the UK to hold 2 Michelin stars, and this beautiful book showcases the very best the restaurant offers. Built around the seasons in its Port Isaac home, the book celebrates a culinary year of the village, exploring the place, people and produce of a small but perfectly formed coastal landscape and their contribution to the culinary excellent of Restaurant Nathan Outlaw. Within these pages, Nathan has selected 80 of his favourite recipes that feature on the restaurant''s menu. From early spring, recipes include crab and asparagus, cuttlefish fritters with a wild garlic soup, and plaice with mussels and samphire. From there, Nathan travels right through the seasonal offerings of the Cornish coastline through to late winter, when delights include turbot, champagne and caviar, and lemon sole with oysters, cucumber and dill.With photography from the legendary David Loftus, Restaurant Nathan Outlaw will be one of the most desirable cookery books of the year.

'One of the great chefs of his generation.' Angela Hartnett'Nathan is my Breton brother. He is a true master of the sea.' Richard BertinetThis 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 BertinetThis 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.

'Simply delicious recipes by the master of fish.' Jamie Oliver'No one cooks fish like Nathan, one of the most talented chefs in the UK. This book brings all his talent to the home cook.' Angela HartnettA BRAND NEW collection from the UK's most celebrated fish chef that explains what fish to cook and how to cook it, and provides tasty and inspiring ways to cook seasonal and sustainable fish for dinner.In Fish for Dinner, Michelin-starred seafood chef Nathan Outlaw gives his expert advice on what fish to cook and how to cook it, alongside more than 70 of his best seafood recipes. With illustrated preparation techniques, all of Nathan's top tips and species substitutes for every recipe, it is easy to cook delicious fish at home. From hearty stews to delicate soups, moreish snacks to perfect pan-fried dinners and super seafood salads to smoky barbecue specials, there is a fish dish for every occasion.