The Whole Fish Cookbook
New ways to cook, eat and think
(Autor) Josh NilandWe all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious? In The Whole Fish Cookbook, Sydney's 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. Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.
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.
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