Nick Nairn's New Scottish Cookery [Paperback]

Nick Nairn (Author)

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Book Description

Release Date: Aug 28 2007

From wild salmon and shellfish to berries and, yes, scotch, the produce of Scotland is full of depth and flavour. A self-taught cook, Nick Nairn combines the very best of Scotland with international flavours and presents us with such dishes as Spicy Salmon Broth, Baked Mackerel with Curry Spices and Strawberry Fool. The book contains Nairn's signature dishes from his bestselling Wild Harvest books as well as over 80 new recipes, all beautifully illustrated.

#outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } From wild salmon and shellfish to berries and, yes, scotch, the produce of Scotland is full of depth and flavour. A self-taught cook, Nick Nairn combines the very best of Scotland with international flavours and presents us with such dishes as Spicy Salmon Broth, Baked Mackerel with Curry Spices and Strawberry Fool. The book contains Nairn's signature dishes from his bestselling Wild Harvest books as well as over 80 new recipes, all beautifully illustrated.

Product Details

Paperback: 264 pages
Publisher: BBC Books (Aug 28 2007)
Language: English
ISBN-10: 0563521511
ISBN-13: 978-0563521518
Product Dimensions: 21.6 x 1.6 x 27.5 cm
Shipping Weight: 962 g
Amazon Bestsellers Rank: #237,939 in Books (See Top 100 in Books)
- #71 in Books > Cookbooks, Food & Wine > Regional & International > European > English, Scottish & Welsh

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Product Description

About the Author

Nick Nairn has had three series, including Wild Harvest, broadcast on the BBC and in Canada. His most recent book is Nick Nairn's Top 100 Salmon Recipes.

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Amazon.com: 5.0 out of 5 stars 1 review

4 of 4 people found the following review helpful

5.0 out of 5 stars A Wonderful Cookbook! Mar 10 2007

By C. David - Published on Amazon.com

We had the pleasure of seeing Nick Nairn cook on the Great British Menu series while staying in London. I purchased this cookbook here in the US and have found almost every recipe I've tried to be outstanding. His pairings of ingredients (from Carrot, Ginger & Honey Soup to Baked Hake with Celeriac Puree, Red Wine Sauce and Crispy Parma Ham to Caramelized Rice Pudding with Blueberry Compote) are sublime. The description of each recipe is brilliant -- the instructions lead you through each part of the dish in the most logical order so that everything is done perfectly at the end. If you enjoy cooking, do get this book!

› Go to Amazon.com to see the review 5.0 out of 5 stars

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