Home » Fish Butchery
9781743799192.jpg
Josh Niland

Fish Butchery

★★★★★
★★★★★
€40.99
€41.99 Sale €40.99
A01=Josh Niland
Age Group_Uncategorized
Age Group_Uncategorized
Author_Josh Niland
automatic-update
catch
Category1=Non-Fiction
Category=TVT
Category=WBB
Category=WBTF
chef
cookbook
cooking technique
COP=Australia
Delivery_Delivery within 10-20 working days
eq_food-drink
eq_isMigrated=2
eq_non-fiction
eq_tech-engineering
expert
fish
freshly caught
how to prepare
James Beard
Language_English
ocean
PA=Available
Price_€20 to €50
professional
PS=Active
recipes
seafood
softlaunch
step by step
sustainability
sustainable
The Whole Fish Cookbook
zero waste

Product details

  • ISBN 9781743799192
  • Weight: 1460g
  • Dimensions: 216 x 283mm
  • Publication Date: 30 Aug 2023
  • Publisher: Hardie Grant Books
  • Publication City/Country: AU
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days: On Backorder

Will Deliver When Available: On Pre-Order or Reprinting

We ship your order once all items have arrived at our warehouse and are processed. Need those 2-4 day shipping items sooner? Just place a separate order for them!

Description

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.

Josh’s 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 – it’s 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.

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.