The Whole Fish Cookbook New ways to cook, eat and think


WINNER OF TWO JAMES BEARD AWARDS IN 2020 Restaurant and Professional and the prestigious BOOK OF THE YEAR

WINNER OF THE 2019 ANDRÉ SIMON FOOD AWARD

Winner of The Australian Book Industry Association's Illustrated Book of the Year in 2020

Shortlisted as debut cookbook of the year in the 2020 Fortnum & Mason food & drink awards

Longlisted as Booksellers choice in the adult non-fiction category by the Australian Booksellers Association

A mind-blowing masterpiece from one of the most impressive chefs of a generation. – Jamie Oliver

My cookbook of the year. – Yotam Ottolenghi, The Guardian

read more

Love this? Share it around!

ISBN:

9781743795538

Format:

Hardback

Pages:

256

Dimensions:

28cm x 21cm

Weight:

1400g

RRP:

$40.00

Publisher:

Hardie Grant Books

Published:

17 September 2019

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