Nathan Outlaw On Fish
A Seafood Handbook
Seiten
2026
Octopus Publishing Group (Verlag)
978-1-80419-321-1 (ISBN)
Octopus Publishing Group (Verlag)
978-1-80419-321-1 (ISBN)
- Noch nicht erschienen (ca. April 2026)
- Versandkostenfrei
- Auch auf Rechnung
- Artikel merken
A comprehensive handbook for anyone who is cooking with fish, from home cooks to chefs and culinary students
'Simply delicious recipes by the master of fish.' Jamie Oliver
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.
'Simply delicious recipes by the master of fish.' Jamie Oliver
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.
Nathan Outlaw is a Michelin-starred British seafood chef. Nathan trained with Rick Stein, and has two restaurants and a guest house, Outlaws, in Port Isaac, Cornwall. He is passionate about using local, seasonal and sustainable produce, and the importance of ethical fishing and seafood consumption. He appears regularly on BBC TV's Saturday Kitchen and ITV's James Martin's Saturday Morning.
| Erscheint lt. Verlag | 16.4.2026 |
|---|---|
| Sprache | englisch |
| Maße | 192 x 252 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-80419-321-6 / 1804193216 |
| ISBN-13 | 978-1-80419-321-1 / 9781804193211 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
einfach asiatisch kochen : über 70 Lieblingsrezepte von YouTuberin …
Buch | Hardcover (2024)
Edition Michael Fischer / EMF Verlag
CHF 34,90
