The Whole Fish Cookbook

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.

'This is a book anyone who cares about the future sustainability of our food sources and loves fish has to own.'
 

Auteur
Josh Niland is the chef/owner of Saint Peter, a fish restaurant that opened in Paddington, Sydney to widespread critical acclaim in 2016. In doing so, Niland started a conversation around boundary-pushing seafood, as well as winning every significant award in Australia for his world-leading approach to using the whole fish and wasting nothing. In 2018, Josh opened The Fish Butchery – Australia’s first sustainable fishmonger – which sells dry-aged, cured and smoked fish and offal to an eager public as well as supplying a number of Sydney’s best restaurants. In 2019, his work was also recognised by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category. The Whole Fish Cookbook is his first book.

Texte du rabat

More than sixty sustainable and resourceful recipes for making the most of the entire fish. Jamie Oliver has described Niland as 'one of the most impressive chefs of a generation'.

Résumé
More than 60 exciting recipe ideas for sustainable ways to eat fish