Description
In this impressive cookbook Nathan offers advice on sourcing and buying fish and shellfish, then guides you through the various cooking techniques. The core of the book takes you through the individual fish and shellfish – – brill, bream, sea bass, salmon, scallops, squid and more – suggesting the best cooking techniques and how to match the fish with sauces and accompaniments. He then offers recipes ranging from everyday quick dishes to signature dishes from his restaurant. Also included is a detailed photographic guide to preparing the different types of fish and shellfish.
Photographed on location in Cornwall, this superb book has a real sense of place and shows how easy it is to replicate Nathan¹s beautiful food at home.