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24 September 2014
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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. Βι¶ΉΤΌΕΔ 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 Βι¶ΉΤΌΕΔ, 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: Β£12.99 (PB)
ISBN: 0563 521511




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