The Whole Fish Cookbook (new Ways To Cook, Eat And Think)

By (author) Josh Niland; By (author) Niland, Josh
Short description/annotation:
More than 60 exciting recipe ideas for sustainable ways to eat fish
Description:

WINNER OF TWO JAMES BEARD AWARDS IN 2020 Restaurant and Professional and the prestigious BOOK OF THE YEAR

WINNER OF THE 2019 ANDRÉ SIMON FOOD AWARD

Winner of The Australian Book Industry Association''s Illustrated Book of the Year in 2020

Shortlisted as debut cookbook of the year in the 2020 Fortnum & Mason food & drink awards

Longlisted as Booksellers choice in the adult non-fiction category by the Australian Booksellers Association

A mind-blowing masterpiece from one of the most impressive chefs of a generation. – Jamie Oliver

My cookbook of the year. – Yotam Ottolenghi, The Guardian

Josh Niland is a genius – Nigella Lawson

In The Whole Fish Cookbook, groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can and should be treated with exactly the same nose-to-tail reverence as meat.

It features more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - The Perfect Fish and Chips. Many of us would like to eat more fish but worry about the environmental impact and often end up cooking the same old salmon fillet on repeat. The Whole Fish Cookbook will soon have you embracing new types and will change the way you buy, cook and eat fish.

There is so much more to a fish than just the fillet, and it is indeed true what they say about there being more than just a handful of fish in the sea.

Review quote:
''My cookbook of the year.'' – Yotam Ottolenghi, chef and author

''A mind-blowing masterpiece from one of the most impressive chefs of a generation.'' – Jamie Oliver, chef and author

''There’s no other chef in the world that I would rather have scale me with his knife, dry-age me, roast me, glaze me, rest me, slice me, serve me than this powerful spirit! Thank you Josh for paying attention and caring the way you do! You are a shining light!'' – Matty Matheson, chef and author

''Here’s one of those rare books that teaches you the basics. An inspiring read, and something to return to again and again — these pages are sure to be worn down quick.'' – Rene Redzepi, chef and author

''If you love cooking fish, this book will be a revelation. You''ll learn about dry-ageing to concentrate flavour and using every part but the bubble from the fish''s mouth!'' – Rick Stein, chef and author

''Well that was a smack around the head! This book is a game changer!  Josh has basically taken all the old ways of fish prep and cookery and thrown the bad ones out the window then turned what remains on its head. This book is such an eye opener for me personally and at the same time makes so much sense when Josh explains how he thinks about the world of seafood. This is a very, very special book and in many years to come, I will look back at this moment in time and say to myself, "Remember that time when Josh from Saint Peter brought that book out and we all had to rethink the way we prepared and cooked fish and seafood forever?" Thanks Josh and to all the team at Saint Peter for sharing this knowledge with us! – Nathan Outlaw, chef and author

''Equal parts comprehensive technical manual and a giant porthole into creativity, chef Niland''s honest and pure approach to all things fish is inspiring. The Whole Fish Cookbook