Fish Butchery: Mastering the Catch, Cut, and Craft by Niland, Josh

Fish Butchery: Mastering the Catch, Cut, and Craft (Hardcover) (ISBN-13: 9781743799192)

Vendor: Josh Niland
Product type: Books
Format: Hardcover
$42.00
$42.00
$42.00
Subtotal: $42.00
Fish Butchery: Mastering the Catch, Cut, and Craft by Niland, Josh

Fish Butchery: Mastering the Catch, Cut, and Craft

$42.00
Fish Butchery: Mastering the Catch, Cut, and Craft by Niland, Josh

Fish Butchery: Mastering the Catch, Cut, and Craft

$42.00
Format: Hardcover
Description
Description
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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 ground-breaking 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 - and illustrated by legendary artist and musician Reg Mombassa, 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.

Author: Josh Niland
ISBN-10: 1743799195
ISBN-13: 9781743799192
Publisher: Hardie Grant Books
Language: English
Published: 10/17/2023
Pages: 272
Format: Hardcover
Weight: 3.20lbs
Size: 11.30h x 8.70w x 1.00d
By Josh Niland
By Josh Niland
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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 27, 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. The sequel, Take One Fish, was published in 2021.

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