Take One Fish: The New School of Scale-to-Tail Cooking and Eating

Author:   Josh Niland
Publisher:   Hardie Grant Books
ISBN:  

9781743796634


Pages:   272
Publication Date:   28 July 2021
Format:   Hardback
Availability:   In stock   Availability explained
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Take One Fish: The New School of Scale-to-Tail Cooking and Eating


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Overview

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.

Full Product Details

Author:   Josh Niland
Publisher:   Hardie Grant Books
Imprint:   Hardie Grant Books
Weight:   1.480kg
ISBN:  

9781743796634


ISBN 10:   1743796633
Pages:   272
Publication Date:   28 July 2021
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In stock   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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Reviews

Every once in a while a chef emerges with such rare, muscular talent and subtle sophistication that it exhausts all superlatives. Josh Niland is an example, and the extraordinary book you're holding is Exhibit A. Dive in. A brilliant, graceful, and authoritative guide for reimagining seafood. -Dan Barber Josh is back with another inspired and beautiful offering, challenging us to rethink our approach to fish in exciting, delicious ways. -Jamie Oliver


Author Information

Chef Josh Niland 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 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. It has also been translated into nine languages.

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