Nathan Outlaw On Fish

<p><b>'One of the great chefs of his generation.' <i>Angela Hartnett</i></b><br><b>'Nathan is my Breton brother. He is a true master of the sea.' <i>Richard Bertinet</i></p><p></b><b>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.</b></p><p>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. <br><i>Fish Basics</i> covers fishing methods, shopping & storing plus preparation techniques and advice on curing, grilling, smoking, pickling, barbecuing, poaching and frying. <br>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. <br>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.</p>