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Fish Butchery
Mastering The Catch, Cut And Craft
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Check link for latest rating. ( 22 ratings, 5 reviews)
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Format: Hardback
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Fish Butchery
Josh Niland takes a deep dive into the practice and processes of Fish Butchery.
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Description
WINNER OF THE 2024 JAMES BEARD AWARD FOR RESTAURANT AND PROFESSIONAL BOOK OF THE YEAR
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.
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?
Fish Butchery by Josh Niland is praised for its practical knowledge and visual appeal. The book is adorned with fun drawings and stunning photographs, making it both engaging and enlightening for readers.
Book Details
INFORMATION
ISBN: 9781743799192
Publisher: Hardie Grant Books
Format: Hardback
Date Published: 30 August 2023
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: 1460g
Pages: 272
About the Author
Chef Josh Niland has transformed the way we cook, transport, age and store fish. His ethical, sustainable and revolutionary approach has received global recognition, while fellow chefs, marine experts, seafood companies and fishmongers have applauded and embraced his new philosophy. With wife Julie, and at age 26, he opened his first restaurant, Saint Peter, in Sydney's Paddington, in 2016 to widespread acclaim. Two years later, the couple 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, and has been translated into ten languages, while the sequel, Take One Fish, was published in 2021. Josh was awarded Chef of the Year at the Good Food Guide awards 2024.
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