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Nick Nairn's New Scottish Cookery - Nick Nairn

Nick Nairn's New Scottish Cookery

Paperback Published: 22nd January 2004
ISBN: 9780563521518
Number Of Pages: 264

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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. 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 Nick's 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 NAIRN'S NEW SCOTTISH COOKERY will delight food lovers everywhere.

Industry Reviews

"Nick Nairn is one of Scotland's most celebrated chefs for good reason. The youngest Scot ever to win a Michelin star...Nairn is the author of numerous cookbooks--including the recent New Scottish Cookery." --Bon App tit

Introductionp. 6
Scotland's Larderp. 12
Soupsp. 20
Fishyp. 38
Vegetarianp. 90
Meatyp. 112
Potatoes and Vegetablesp. 162
Puddingsp. 182
Bread and Bakingp. 224
Basic Recipesp. 234
Suppliersp. 256
Indexp. 259
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9780563521518
ISBN-10: 0563521511
Audience: General
Format: Paperback
Language: English
Number Of Pages: 264
Published: 22nd January 2004
Publisher: Ebury Publishing
Country of Publication: GB
Dimensions (cm): 27.5 x 21.7  x 1.7
Weight (kg): 0.94
Edition Number: 1

Earn 103 Qantas Points
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