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Fish Butchery: Mastering The Catch, Cut And Craft

★★★★★
★★★★★

English

By (author): Josh Niland

WINNER OF THE 2024 JAMES BEARD AWARD FOR RESTAURANT AND PROFESSIONAL COOKBOOK

James Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art of Fish Butchery, with expert techniques and groundbreaking recipes that are an urgent call for action on culinary sustainability.

Joshs multi award-winning debut The Whole Fish Cookbook created a new blueprint for fish cookery, while its bestselling sequel Take One Fish unpacked 15 different species to reveal their true gastronomic potential. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen.

Presented in three stunning sections Catch, Cut and Craft its both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish.

Featuring detailed instructions on how to prepare fish from reverse butterfly to double saddle as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo, Fish Butchery will disrupt, challenge and inspire the next generation.

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Product Details
  • Weight: 1460g
  • Dimensions: 216 x 283mm
  • Publication Date: 30 Aug 2023
  • Publisher: Hardie Grant Books
  • Publication City/Country: Australia
  • Language: English
  • ISBN13: 9781743799192

About Josh Niland

Chef Josh Niland has transformed the way we cook transport age and store fish. His ethical sustainable and revolutionary approach has received global recognition while fellow chefs marine experts seafood companies and fishmongers have applauded and embraced his new philosophy. With wife Julie and at age 26 he opened his first restaurant Saint Peter in Sydney's Paddington in 2016 to widespread acclaim. Two years later the couple established Fish Butchery Australia's first sustainable fishmonger with a temperature-controlled ice-free zone where line-caught fish are dry-handled and cut to order. Josh's pioneering approach including his revolutionary dry-ageing philosophy is covered in his first book The Whole Fish Cookbook. Released in 2019 it garnered a swag of chef endorsements and international awards including James Beard Book of the Year 2020 and has been translated into ten languages. The sequel Take One Fish was published in 2021.

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