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Powell's Q&A | September 3, 2014

Emily St. John Mandel: IMG Powell’s Q&A: Emily St. John Mandel

Describe your latest book. My new novel is called Station Eleven. It's about a traveling Shakespearean theatre company in a post-apocalyptic North... Continue »
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    Station Eleven

    Emily St. John Mandel 9780385353304

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2 Beaverton Cooking and Food- Fish and Seafood
2 Burnside Cooking and Food- Fish and Seafood
2 Home & Garden Cooking and Food- Fish and Seafood
1 Local Warehouse Cooking and Food- Fish and Seafood

More copies of this ISBN

Modern Seafood


Modern Seafood Cover


Synopses & Reviews

Publisher Comments:

Seafood is Nathan Outlaw's passion and he is renowned for his unique style of cooking which encourages the individual flavors of the fish and shellfish to shine through.Sourcing only sustainable fish and local produce in season, Outlaw uses his considerable talents to take cooking seafood to extraordinary heights.  In this impressive debut, he shares the secrets of his unique approach to cooking and provides a glorious collection of original recipes.
In the book, Nathan Outlaw offers helpful advice and tips on buying the freshest fish and shellfish in a sustainably responsible way.He then guides you through various cooking techniques including how to pan-fry, grill, roast, steam and deep-fry fish to perfection.  The core of the book takes you through the individual fish and shellfish--brill, bream, sea bass, salmon, scallops, squid and so on... For each type of fish or shellfish, Outlaw suggests the best cooking method and how to match the fish with sauces and accompaniments to create your own exquisite dishes.  The recipes range from everyday quick meals to make at home for friends and family, to his signature restaurant dishes perfect for elegant dinner parties.  Also included is a helpful photographic guide to preparing different types of fish and shellfish that details how to clean, bone and fillet seafood.
Photographed on location in Cornwall, England, this sumptuous cookbook is a feast for ones eyes as well as ones palate.

About the Author

Nathan Outlaw is widely regarded as one of the most exciting young chefs working today.  In 2011, he was awarded two coveted Michelin stars for his critically aclaimed "Restaurant Nthan Outlaw" in Cornwall, England. 
Thirty-four years old, Nathan Outlaw was born in Kent and started his restarant career at the age of fourteen working with his father. In 1998, he began working with legendary chef, Rick Stein at "The Seafood Restaurant."  In 2007 he opened his first restaurant and in 2010 moved it to its current location in the St. Enodoc Hotel in Rock, England.  He recently opened a second, more casual restaurant called "Nathan Outlaw Seafood and Grill."
Always in demand, Nathan Outlaw makes frequent television appearances on various cooking shows and attends major food festivals worldwide.  He lives with his wife Rachel and their two children in Cornwall, England.

Product Details

Outlaw, Nathan
Lyons Press
Stein, Rick
Loftus, David
Cooking and Food-Entertaining
Cooking and Food-Fish and Seafood
Edition Description:
Trade Cloth
Publication Date:
Full-color photos throughout
7.75 x 10 in

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Related Subjects

Cooking and Food » By Ingredient » Fish and Seafood
Cooking and Food » Special Occasions » Entertaining

Modern Seafood Sale Hardcover
0 stars - 0 reviews
$12.98 In Stock
Product details 272 pages Lyons Press - English 9780762787630 Reviews:
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