Nick Nairn's Island Harvest

  From not being able to boil an egg to becoming the youngest Scottish chef to win a Michelin star, Nick Nairn proves that cooking sumptuous food is as easy as going outside and cooking your "wild harvests."

  "It shows how far we've all come when a self-taught chef like me can harp on in public and not be hounded out of the place in a hail of couscous," laughs Nick.

  Island Harvest features Nick piloting a sailboat through the Scottish Islands. At each port of call, Nick shows how the best dishes are usually fresh ingredients prepared in simple ways for maximum flavor.

  "I can't think of anything finer than messing about in boats off the west coast of Scotland. You've just had a steaming plate of Razor Clam Risotto and the sea is so blue you want to wear it."

  To illustrate his cooking philosophy, Nick prepares recipes like Spicy Eggplant and Tomato Soup with Minted Yogurt, Crab Cakes with Lobster Mayonnaise, and Summer Berry Crème Brulee.

  "But you can also take the low road and head for the Scottish Oat Cakes with Goat's Cheese, Cherry Tomatoes and Basil," urges Nick. "Good food shouldn't be treated like a Faberge egg. Island Harvest is all the things I enjoy about cooking — informality, spontaneity and generosity."

Cookbook available in May 2000.
Call 1-800-267-5277 for more information.