Nathan Outlaw's fish kitchen / Nathan Outlaw.

By:

Outlaw, Nathan, 1978- [author.]

Material type: Text

TextPublication details: London : Quadrille Publishing, 2014.Description: 223 p. ; 26 cmISBN:

9781849493727 (hbk.)
1849493723 (hbk.)

Subject(s):

Cooking (Fish)

DDC classification:

641.692 OUT

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Standard Loan	Moylish Library Main Collection	641.692 OUT (Browse shelf(Opens below))	1	Available		39002100516518

Enhanced descriptions from Syndetics:

Like all top chefs, Nathan Outlaw is constantly evolving his cooking and creating fantastic new dishes in his kitchens. Here he shares his latest innovation in an exciting collection of over 70 recipes. The theme is simplicity: easy-to-prepare recipes based on sustainable species and easy-to-obtain ingredients.

Author notes provided by Syndetics

Nathan Outlaw is one of the most exciting chefs in Britain today. He gained his first Michelin star at the age of twenty five at The Black Pig in Rock, Cornwall. Since 2011 he has held two Michelin stars for his fabulous Restaurant Nathan Outlaw in Rock - the only fish restaurant in the world to have two stars. After qualifying, Nathan gained much of his early experience in Padstow, working for Rick Stein. In 2010 Nathan opened his restaurant to St Enodoc Hotel in Rock and opened a second there, geared to more casual dining: Outlaw's in Rock, Cornwall. In 2012 he launched Outlaw's at The Capital, in Knightsbridge, and in 2013 he opened Outlaw's Fish Kitchen in Port Isaac, Cornwall. Nathan is a familiar personality on television with appearances on Saturday Kitchen, Great British Menu and Market Kitchen. He is currently working on a new TV series with Valentine Warner: Hook It, Cook It. His first book, Nathan Outlaw's British Seafood, published in 2012 received excellent reviews.