Fish Butchery Mastering The Catch, Cut And Craft

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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.

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ISBN:

9781743799192

Format:

Hardback

Pages:

272

Dimensions:

28cm x 21cm

Weight:

1460g

RRP:

$70.00

Category:

Celebrity Chefs and Restaurants , Food , Non-Fiction

Publisher:

Hardie Grant Books

Published:

30 August 2023

ABOUT THE AUTHOR

Josh Niland

Josh Niland is the chef/owner of Saint Peter, a fish restaurant that opened in Paddington, Sydney to widespread critical acclaim in 2016. In doing so, Niland started a conversation around boundary-pushing seafood, as well as winning every significant award in Australia for his world-leading approach to using the whole fish and wasting nothing. In 2018, Josh opened The Fish Butchery – Australia’s first sustainable fishmonger