19.11.03
Nick
Nairn's New Scottish Cookery
"Nairn
has an enthusiasm for food which is highly infectious"
Gillian Bowditch in The Sunday Times
In
the culinary world, Scotland is renowned for the quality of its
ingredients. Whether it's wild salmon, organically reared beef,
raspberries, shellfish or even whisky, Scottish produce is full
of depth and flavour. Combine these ingredients with Scotland's
top chef, Nick Nairn, and the results are outstanding.
Published
in paperback in January 2004, New Scottish Cookery combines the
very best fresh Scottish ingredients with a myriad of international
flavours, to create a mouth-watering collection of recipes, which
have now become the Scottish classics of today. Containing the signature
dishes, such as Loin of venison with a game and chocolate sauce
and Pan-fried mallard with stir-fried greens and a whisky sauce,
that have made Nick's reputation from his best-selling Wild Harvest
books, together with 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 Nairn's New
Scottish Cookery will delight food lovers everywhere. 麻豆社 Books
will also publish Nick Nairn's Top 100 Chicken Recipes in March.
A self-taught
cook, Nick Nairn has made three cookery series for the 麻豆社, all
with accompanying books, and appears regularly on Ready Steady Cook.
He contributes a weekly cookery column to the Sunday Herald and
runs his own highly acclaimed cookery school near Glasgow. His recent
bestseller, Nick Nairn's Top 100 Salmon Recipes, has sold over 57,000
copies.
Published:
22 January 2004
Price: 拢12.99 (PB)
ISBN: 0563 521511
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