Fish Butchery by Josh Niland, Hardcover, 9781743799192 | Buy online at The Nile
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Fish Butchery

Mastering The Catch, Cut And Craft

Author: Josh Niland  

Hardcover

Josh Niland takes a deep dive into the practice and processes of Fish Butchery.

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PRODUCT INFORMATION

Summary

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.

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Critic Reviews

"The book is a treasure trove of practical knowledge, and it's also a visual delight. With fun drawings and stunning photographs adorning its pages, 'Fish Butchery' is as engaging to read as it is enlightening." -- Dani Zoeller Tasting Table

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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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Product Details

Publisher
Hardie Grant Books
Published
30th August 2023
Pages
272
ISBN
9781743799192

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CUSTOMER REVIEWS

22 Nov, 2023
This is simply a brilliant new way of looking at how you think about fish, not only how you cook it. Josh Niland is a revolutionary to seafood cooking.
By Peter
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Save
23%
RRP $70.01
$53.91
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Check delivery options