Fish Butchery
Mastering The Catch, Cut And Craft
(Author) Josh NilandJames 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.
Josh Niland
Josh Niland is an Australian chef and author known for his innovative approach to seafood cookery. He is the owner of the acclaimed Sydney restaurant Saint Peter and author of the award-winning cookbook "The Whole Fish Cookbook." Niland's work focuses on utilizing every part of the fish in his dishes, showcasing his passion for sustainability and minimizing food waste. His unique culinary perspective has had a significant impact on the food industry, inspiring chefs and home cooks alike to rethink their approach to preparing seafood. "The Whole Fish Cookbook" remains Niland's most famous work, earning him widespread recognition and praise for his groundbreaking techniques and recipes.
Other related
Take One Fish
The New School of Scale-to-Tail Cooking and Eating
Rooza
A journey through Islamic cuisine inspired by Ramadhan and Eid
Great British Menu
Home Banquets : 80 Ultimate Recipes from Britain’s Best Chefs
