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Fish butchery
Hardback
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- Book Synopsis
- 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 The Author
- Josh Niland is one of the globe's most innovative and influential chefs, celebrated for his transformative approach to fish cookery. As the founder, owner, and executive chef of Saint Peter in Sydney's Paddington, Niland has redefined seafood dining. Saint Peter has earned widespread acclaim, including being named "the most exciting place to eat in Australia" by The New York Times and securing a spot on the world's Top 100 list. Born in Australia, Josh Niland developed a deep passion for seafood early in life, influenced by the rich coastal culinary traditions of his homeland. His career began in esteemed kitchens, where he honed his skills and philosophy. In 2016, he opened Saint Peter, establishing a reputation for his commitment to maximizing every part of the fish and pioneering sustainable seafood practices. In addition to Saint Peter, Josh Niland is the visionary behind The Fish Butchery, a unique concept dedicated to the art of fish preparation and sourcing. This specialty store offers an array of artisanal seafood products and serves as a testament to Niland's dedication to quality and sustainability. Josh's culinary achievements have been recognized with numerous awards, including: 4 James Beard awards, including Book of the Year for The Whole Fish Cookbook The Andre Simon Food Book of The Year for the Whole Fish Cookbook The Best Chef Innovation Award (2023) The Good Food Guide Three Hat Award (2024-2025) The Good Food Guide Chef of the Year (2023)
- Product Details
-
- ISBN
- 9781743799192
- Format
- Hardback
- Publisher
- Hardie Grant Books, (21 September 2023)
- Number of Pages
- 272
- Weight
- 1460 grams
- Language
- English
- Dimensions
- 283 x 216 x 27 mm
- Categories: