Recently awarded two coveted Michelin stars for his eponymous fish restaurant in Rock, Cornwall, Nathan Outlaw is one of the most exciting upcoming chefs in Britain today. British seafood is his passion. His style of cooking is unique & simple, allowing the individual flavours of the ingredients to shine through. Sourcing sustainable fish & local produce in season, he uses his considerable flair to take simple fish cooking to new heights. In Modern British Seafood Nathan shares the secrets of his unique approach & provides a tempting collection of original recipes. Beginning with a guide to sourcing & buying, followed by a step-by-step guide to preparing all types of fish & shellfish, he then explains cooking techniques, showing how to pan-fry, grill, bake, steam, barbecue & deep-fry fish to perfection, avoiding the pitfalls of overcooking. The core of the book is divided into the four main groups: flat, round, oily & shell fish, & within this structure 30 fish are dealt with individually. The descriptive text for each tells you the optimum size to buy & eat, the best cooking methods & which herbs, seasonings & sauces go with each fish, allowing you to create a dish quickly & simply. Then, for each fish, Nathan gives 2-3 recipes, ranging from everyday quick dishes he cooks at home, through recipes for leisurely lunches or dinners with family or friends, to signature dishes from his restaurant
- the sort you might cook for a dinner party. In all there are over 100 recipes, all easy to replicate at home. Photographed on location in Cornwall, this superb new fish bible also has a real sense of place.