NAIRN, NICK — Island Harvest

U.K. BBC Books. 1998. Hardcover with dust jacket, 26.5cm. Book, Nick Nairn, a self-taught chef who claims that at one time he "was not able to boil an egg," proves that sumptuous food can be created by anyone who has access to a kitchen. His beautifully illustrated recipes for dishes, from Seared Scallop Phyllo Tartlets to Warm Butter Cake with Plums Poached in Kir, use a wide range of fresh produce prepared in simple ways for maximum flavor. Nairn also gives both beginning and experienced cooks tips on the best kitchen equipment and suggestions for stocking the cupboard with the freshest ingredients. 192 crisp white pp, approx 800g packed for post, review >>> The youngest chef to win a Michelin star in Scotland and a regular on Ready Steady Cook, Nick Nairn is one of the most insipiring cooks of his generation. The book is beautifully presented, the instructions very clear, the end result just glorious. I particularly enjoyed 'butter bean soup with chilli and deep-fried chorizo', 'Moroccan chicken kebabs with dates and bacon on a bed of spiced couscous', 'sticky rice tempura with avocado and mango salsa, herb salad and soy vinaigrette', 'champagne jellies with a citrus fruit salad', and many more. If you can't visit Nick Nairn's restaurant and hotel in Glasgow to sample his stylish dishes, then ISLAND HARVEST is the next best thing , Very Good/Very Good.