Nick Nairn's New Scottish Cookery (Paperback) by Nairn, Nick
Paperback; Published 7/5/2006; 264 Pages; ISBN 9780563521518
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New in Paper! In the culinary world, Scotland is renowned for the quality of its fresh ingredients. Whether it’s wild salmon, organically raised beef, berries, shellfish, or whisky, it’s bursting with flavor. Team these ingredients with the expertise of Nick Nairn, Scotland’s top chef, and the results are truly outstanding. Although Nairn is a long–time champion of fresh Scottish produce, his cooking has been influenced by the world’s cuisines. In New Scottish Cookery, he combines the very best Scottish ingredients with þavors from around the globe. Among the 160 recipes are Artichoke and Smoked Bacon Soup, Seared Salmon with Avocado Salsa, Shellfish Risotto with Ginger and Coriander, Confit of Duck Legs with Spring Greens, and Casseroled Lamb with Red Wine and Rosemary. The book also includes a sumptuous selection of vegetable dishes, breads, sauces, and desserts. Strikingly illustrated with 100 color photos, New Scottish Cookery is a book for food lovers everywhere.
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Yes, it sounds a bit nerdy, but storing your spices in alphabetical order will save time and aggravation when you're in the middle of a recipe and are hunting for a spice.