Nathan Outlaw On Fish

A Seafood Handbook
A comprehensive handbook for anyone who is cooking with fish, from home cooks to chefs and culinary students

'One of the great chefs of his generation.' Angela Hartnett
'Nathan is my Breton brother. He is a true master of the sea.' Richard Bertinet

This brand new handbook from Michelin-star chef Nathan Outlaw is a must-have for anyone cooking with fish, from home cooks to culinary students.

For anyone wanting to know more about seafood and how to cook it, Michelin-starred Nathan Outlaw has distilled three decades of experience as a foremost fish chef into a very personal go-to cook's handbook.
Fish Basics covers fishing methods, shopping & storing plus preparation techniques and advice on curing, grilling, smoking, pickling, barbecuing, poaching and frying.
Chapters on flat fish, round fish, oily fish, shellfish and cephalopods provide detailed knowledge about 32 individual species including habitat, fishing and when to eat seasonally,along with cooking & serving suggestions, followed by more than 80 recipes ranging from Brill Cured in White Wine with Grapes, Pumpkin Seeds & Basil Oil and Plaice, Aubergine & Mushroom Curry to Anchovies with Crispy Potato Wedges and Grilled Octopus Skewers.
With recipes to suit all occasions and cooking skills, On Fish is an indispensable resource for anyone wanting to discover and cook with sustainable fish.

UK Delivery:

• Free delivery on all orders of £10 or more.
• £1.49 delivery fee on orders below £10.
• UK orders are shipped via Royal Mail 2nd Class.

International Delivery:

• Flat rate delivery charges vary by country.

Dispatch and Delivery Times:

• All orders are shipped from our warehouse in Northampton, UK within 48 hours of receipt during working hours.
• UK mainland orders typically arrive within 3-5 working days via Royal Mail 2nd Class.
• International estimated delivery times:
• Europe & Channel Islands: 7 to 10 working days
• USA: 7 to 15 working days
• Rest of the World: 9 to 21 working days

View our full delivery infomation here.