Everyday Seafood: From the Simplest Fish to a Seafood Feast, 100 Recipes for Home Cooking - Couverture rigide

Couverture rigide

ISBN 10 : 1849499152 ISBN 13 : 9781849499156

Synopsis

Dans les fruits de mer quotidiens, Nathan Outlaw propose 100 nouvelles recettes pour tous les types de poissons et crustacés. Économiques et sains, les fruits de mer frais de bonne qualité sont également rapides et faciles à cuisiner.

Les recettes de Nathan vont des soupes et des ragoûts aux salades de fruits de mer et au poisson cuit au four et grillé. Il y a des suggestions de collations légères, de tremtes et de grignotages ainsi que de savoureux remèdes, cornichons et ceviche, ainsi que des idées de desserts pour compléter un repas à base de poisson.

Avec des conseils sur ce qu'il faut surveiller lors de l'achat de fruits de mer, quels poissons sont durables et comment planifier vos menus, les fabuleuses recettes de Nathan vous permettront d'intégrer les fruits de mer à votre cuisine quotidienne.

A propos du livre

Présentation de l'éditeur

In Everyday Seafood, top chef Nathan Outlaw offers brand-new recipes for all kinds of fish and shellfish. Good-quality fresh seafood is now within the reach of most people - both economically and in terms of easy availability. Plus it's incredibly healthy and fast to cook.

Nathan's recipes range from soups and big bowlfuls (Prawn noodle soup, Monkfish, bean and bacon stew), through seafood salads like Cold dressed lobster salad with verjus, oven-baked fish dishes including Crab and saffron pasta bake and Baked smoked haddock, curried lentils and lime yoghurt, and ideas for barbecued and grilled fish, such as Whole grilled lemon sole with green sauce butter. There are suggestions for light snacks, dips and nibbles like Cornish smoked brandade and everyone's favourite, Fish finger sandwich, as well as the ultimate in fresh fish with tasty cures, pickles and ceviche.

And for those with a sweet tooth, there are even dessert suggestions to round off the meal, including the delectable Raspberry trifle mess and Passion fruit and coconut ice cream sandwich.

With simple tips on what to look out for when buying seafood, which fish are sustainable, simple cooking techniques and how to plan seafood menus, Nathan's fabulous recipe ideas will ensure that you make seafood part of your everyday cooking.

Biographie de l'auteur

Nathan Outlaw is one of the most exciting chefs in Britain today. Since 2011 he has held two Michelin stars for his fabulous Restaurant Nathan Outlaw in Rock, Cornwall - 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 2007 Restaurant Nathan Outlaw was launched in Fowey and acclaimed as the best restaurant in Cornwall by Michelin. In 2010 Nathan relocated 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 The Harbour restaurant in Port Isaac, Cornwall, and was awarded The AA's Chef's Chef of the Year Award in 2014.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 and Cook It. His first book, Nathan Outlaw's British Seafood, published in 2012, received excellent reviews.

Détails de l'édition

• Langue: anglais
• ISBN 10: 1849499152
• ISBN 13: 9781849499156
• Reliure: Relié
• Nombre de pages: 224
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible