Nick Nairn's New Scottish Cookery [Hardcover]

Nick Nairn (Author)

Book Description

Publication Date: September 2003

In the culinary world, Scotland is renowned for the quality of its ingredients. Whether its wild salmon, organically reared beef, raspberries, shellfish or even whisky, Scottish produce is full of depth and flavour. Combine these ingredients with Scotlands top chef Nick Nairn and the results are outstanding. A self-taught cook, Nick has been a long-time champion of fresh Scottish produce, but his cooking also takes its influences from all over the world. In New Scottish Cookery, Nick combines the very best fresh Scottish ingredients with a myriad of international flavours, to create a mouth-watering collection of recipes destined to become the Scottish classics of the future. Containing the signature dishes that have made Nicks reputation from his bestselling Wild Harvest books, as well as over 80 new recipes, the book is a celebration of good quality, great-tasting food. Beautifully illustrated with 100 colour photos and including a useful guide to where to buy the best Scottish ingredients, Nick Nairns New Scottish Cookery will delight food lovers everywhere.

Editorial Reviews

Review

Nick Nairn is one of Scotland’s most celebrated chefs for good reason. -- Bon Appétit --This text refers to the Paperback edition.

From the Publisher

In the culinary world, Scotland is renowned for the quality of its fresh ingredients. Whether it’s wild salmon, organically raised beef, berries, shellfish, or whisky, it’s bursting with þavor. Team these ingredients with the expertise of Nick Nairn, Scotland’s top chef, and the results are truly outstanding. Although Nairn is a long–time champion of fresh Scottish produce, his cooking has been inþuenced by the world’s cuisines. In New Scottish Cookery, he combines the very best Scottish ingredients with þavors from around the globe. Among the 160 recipes are Artichoke and Smoked Bacon Soup, Seared Salmon with Avocado Salsa, Shellfish Risotto with Ginger and Coriander, Confit of Duck Legs with Spring Greens, and Casseroled Lamb with Red Wine and Rosemary. The book also includes a sumptuous selection of vegetable dishes, breads, sauces, and desserts. Strikingly illustrated with 100 color photos, New Scottish Cookery is a book for food lovers everywhere.

Product Details

• Hardcover: 264 pages
• Publisher: BBC Worldwide Publishing (September 2003)
• Language: English
• ISBN-10: 0563534532
• ISBN-13: 978-0563534532
• Product Dimensions: 11.3 x 8.6 x 0.9 inches
• Shipping Weight: 2.7 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #1,912,022 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars A Wonderful Cookbook!, March 10, 2007

By 

C. David (Arlington, MA USA) - See all my reviews
(REAL NAME)   

This review is from: New Scottish Cookery: 160 New and Traditional Recipes Using the Best Produce from Scotland (Paperback)

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!