Author: Nathan Outlaw
Publisher: GLOBE PEQUOT ( THE LYONS PRESS, FALCON), Apr 2013
Nathan Outlaw offers helpful advice and tips on buying the freshest fish & shellfish in a sustainably responsible way. Includes various cooking techniques including how to pan-fry, grill, roast, steam & deep-fry fish to perfection. Also included is a photographic guide to preparing different types of fish & shellfish that details how to clean, bone & fillet seafood. Photos; 10x8 inches, 272 pgs.
Seafood is Nathan Outlaw's passion and he is renowned for his unique style of cooking which encourages the individual flavors of the fish and shellfish to shine through.Sourcing only sustainable fish and local produce in season, Outlaw uses his considerable talents to take cooking seafood to extraordinary heights. In this impressive debut, he shares the secrets of his unique approach to cooking and provides a glorious collection of original recipes.
In the book, Nathan Outlaw offers helpful advice and tips on buying the freshest fish and shellfish in a sustainably responsible way.He then guides you through various cooking techniques including how to pan-fry, grill, roast, steam and deep-fry fish to perfection. The core of the book takes you through the individual fish and shellfish--brill, bream, sea bass, salmon, scallops, squid and so on... For each type of fish or shellfish, Outlaw suggests the best cooking method and how to match the fish with sauces and accompaniments to create your own exquisite dishes. The recipes range from everyday quick meals to make at home for friends and family, to his signature restaurant dishes perfect for elegant dinner parties. Also included is a helpful photographic guide to preparing different types of fish and shellfish that details how to clean, bone and fillet seafood.
Photographed on location in Cornwall, England, this sumptuous cookbook is a feast for ones eyes as well as ones palate.
"This book is a joy, I love the honesty of it. The recipes are appetizing and easy and, above all, do justice to our great seafood."
--Rick Stein, Chef and Restaurateur
ABOUT THE AUTHOR
Nathan Outlaw is widely regarded as one of the most exciting young chefs working today. In 2011, he was awarded two coveted Michelin stars for his critically aclaimed "Restaurant Nthan Outlaw" in Cornwall, England.
Thirty-four years old, Nathan Outlaw was born in Kent and started his restarant career at the age of fourteen working with his father. In 1998, he began working with legendary chef, Rick Stein at "The Seafood Restaurant." In 2007 he opened his first restaurant and in 2010 moved it to its current location in the St. Enodoc Hotel in Rock, England. He recently opened a second, more casual restaurant called "Nathan Outlaw Seafood and Grill."
Always in demand, Nathan Outlaw makes frequent television appearances on various cooking shows and attends major food festivals worldwide. He lives with his wife Rachel and their two children in Cornwall, England.