Nick Nairn has a strong media profile having recently won Great British Menu, cooking the main course for the Queen's 80th birthday dinner. The internationally renowned cook school attracts thousands of visitors every year from all over the world. All techniques and recipes have been tested hundreds of times and are explained simply and accurately, accompanied by stunning photography.
Everyone thinks they know how to cook a steak. But do you know how to listen to your pan to find out whether it's too hot or too cold? How do you know when it's rare or well done? And what type of steak should you be cooking anyway? The Nick Nairn Cook School Cookbook cuts through this kitchen confusion by breaking down recipes into basic techniques, produce and equipment needed and includes tips from some of the country's top chefs. Split into three sections, the book is structured as a learning progression. From First Steps such as choosing and using produce, essential equipment and the philosophy of cooking to Essential Techniques, with easy-to-follow step-by-step photography and on to recipes including useful techniques and exercises to test your skills. You will progress from the simplest recipes to dishes for a dinner party for your friends or a satisfying supper for your family.
Customer Reviews - Nick Nairn Cook School Cookbook
One of Scotland's most exciting cookery talents and entirely self-taught, Nick Nairn became the youngest chef to win a Michelin star in Scotland. Creator of several restaurants and one of the world's leading cook schools, he is also a popular TV presenter and writer - he was one of the four finalists on Great British Menu and cooked for the Queen's 80th birthday celebrations. He has written a number of successful books (with sales totalling over half a million), including three books to accompany his BBC TV series Wild Harvest, Wild Harvest 2, and Island Harvest, the best-selling Top 100 Salmon Recipes and most recently Fish 'N' Tips.
Table of Contents
First Steps Getting back to basics How to read a recipe Choosing and using produce: Meat, Vegetables, Fish Basic storecupboard Basic equipment Taste, flavour, and texture Techniques Using a knife Measuring and weighing Mixing, whisking and stirring Wet cooking: boiling, steaming, simmering and poaching Dry cooking: grilling, roasting and baking Frying and caramelizing Filleting fish Preparing meat Stocks and sauces Timing, temperature and holding Storing food Presenting your food The Recipes
Nick Nairn Cook School Cookbook by Nick Nairn
Used - Very Good
Octopus Publishing Group
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.