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Take One Fish

The New School of Scale-to-Tail Cooking and Eating
By Josh Niland
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Take One Fish by Josh Niland explores the art of cooking fish with creativity and sustainability in mind. It offers inventive recipes and detailed preparation techniques aimed at making the most use of every part of the fish. The book encourages readers to reimagine traditional fish cookery and embrace a more ethical approach to seafood consumption.
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Format: Hardback
$8299
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're passionate about culinary innovation and sustainable seafood. Discover diverse and exciting ways to cook with fish, while learning how to make the most of every part. This creative approach will inspire anyone interested in expanding their cooking skills and appreciating sustainable food practices.

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Forget everything you thought you knew about fish cookery.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

Forget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking fish according to James Beard award-winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey – from elaborate to easy, small to large and – always – scale to tail.

Josh’s multi award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes, that’s right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready.

With flair, colour and bucket loads of flavour, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder. Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh’s mission – to get more people having fun with fish ingenuity every day.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Take One Fish by Josh Niland is hailed as genuinely inspiring and deliciously innovative, revolutionising our approach to cooking with fish, according to reviews from reputable sources like The Australian Financial Review and Financial Times How to Spend It.

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Book Details

INFORMATION

ISBN: 9781743796634

Publisher: Hardie Grant Books

Format: Hardback

Date Published: 28 July 2021

Country: Australia

Imprint: Hardie Grant Books

Illustration: Full colour photography

Audience: General / adult

DIMENSIONS

Spine width: 27.0mm

Width: 216.0mm

Height: 283.0mm

Weight: 1473g

Pages: 272

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About the Author

Chef Josh NilandΒ has transformed the way we cook, transport, age and store fish. His ethical, sustainable and revolutionary approach has received global recognition. Fellow chefs, marine experts, seafood companies and fishmongers have applauded and embraced his new philosophy. With wife Julie, and at age 27, he opened his first restaurant, Saint Peter, in Sydney's Paddington, in 2016 to widespread acclaim. Two years later, the coupleΒ established Fish Butchery, Australia's first sustainable fishmonger with a temperature-controlled ice-free zone where line-caught fish are dry-handled and cut to order. Josh's pioneering approach, including his revolutionary dry-ageing philosophy, is covered in his first book, The Whole Fish Cookbook. Released in 2019, it garnered a swag of chef endorsements and international awards, including James Beard Book of the Year 2020. It has also been translated into nine languages.


Β 

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