Overview
In this deluxe edition, bound in fish leather, hand signed and beautifully slip cased, the King of Fish, Nathan Outlaw, presents seasonal recipes from his eponymous Port Isaac restaurant. Crowned Britain's number 1 restaurant by The Good Food Guide in 2017, Restaurant Nathan Outlaw is the only fish restaurant in the UK to hold 2 Michelin stars. In this cookbook, Nathan reveals the recipes behind his success and offers you a chance to cook his famous fish dishes at home. Built around the seasons in its Port Isaac home, the book celebrates a culinary year of the village, exploring the place, people and produce of a small but perfectly formed coastal landscape and their contribution to the culinary excellence of Restaurant Nathan Outlaw. Within these pages, Nathan has selected 80 of his favourite recipes that feature on the restaurant's menu. From early spring, recipes include crab and asparagus, cuttlefish fritters with a wild garlic soup, and plaice with mussels and samphire. From there, Nathan travels right through the seasonal offerings of the Cornish coastline through to late winter, when delights include turbot, champagne and caviar, and lemon sole with oysters, cucumber and dill. Photography from the legendary David Loftus brings Nathan’s recipes to life, offering you a chance to experience Restaurant Nathan Outlaw at home.
Full Product Details
Author: Nathan Outlaw
Publisher: Bloomsbury Publishing PLC
Imprint: Bloomsbury Absolute
Dimensions:
Width: 25.60cm
, Height: 5.00cm
, Length: 35.60cm
Weight: 2.240kg
ISBN: 9781472953193
ISBN 10: 1472953193
Pages: 304
Publication Date: 04 April 2019
Audience:
General/trade
,
General
Format: Hardback
Publisher's Status: Active
Availability: In Print
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Author Information
Nathan Outlaw is one of the most exciting chefs in Britain today. Since 2011 he has held two Michelin stars for his Restaurant Nathan Outlaw in Port Isaac, Cornwall – the only fish restaurant in the UK to have two stars – crowned the best restaurant in Britain by The Good Food Guide in 2017. Brought up in landlocked Maidstone, Kent, Nathan trained under top chefs including Eric Chavot and Gary Rhodes before making the move to Cornwall as Rick Stein’s culinary protégé. In 2006 he became head-chef at the Marina Hotel in Fowey. This restaurant, Restaurant Nathan Outlaw, later moved locations, but the rave reviews and accolades have followed – including four AA rosettes and two Michelin stars. Nathan has four restaurants in the UK, including Outlaw's at The Capital in Knightsbridge, London, and he was awarded The AA's Chef's Chef of the Year Award in 2014. @chefnathanoutlaw / @nathanoutlaw / nathan-outlaw.com
