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Take One Fish: The New School of Scale-to-Tail Cooking and Eating

★★★★★
★★★★★
4.20 (25 ratings by Goodreads)

English

By (author): Josh Niland

SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022

Selected for Jamie Oliver's Cookbook Club

Forget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey from elaborate to easy, small to large and always scale to tail.

Joshs multi award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it yes thats right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready.

With flair, colour and bucket loads of flavour, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder. Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Joshs mission to get more people having fun with fish ingenuity every day.

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Product Details
  • Weight: 1480g
  • Dimensions: 216 x 283mm
  • Publication Date: 28 Jul 2021
  • Publisher: Hardie Grant Books
  • Publication City/Country: Australia
  • Language: English
  • ISBN13: 9781743796634

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. Fellow chefs marine experts seafood companies and fishmongers have applauded and embraced his new philosophy. With wife Julie and at age 27 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. It has also been translated into nine languages.

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