Hardcover; Published 11/1/1999; 192 Pages; ISBN 9781884656101
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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.
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