Fish Butchery: Mastering The Catch, Cut And Craft by Josh Niland Hardcover Book

Description: Fish Butchery by Josh Niland Josh Niland takes a deep dive into the practice and processes of Fish Butchery. FORMAT Hardcover CONDITION Brand New Publisher Description WINNER OF THE 2024 JAMES BEARD AWARD FOR RESTAURANT AND PROFESSIONAL BOOK OF THE YEARJames 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. Joshs 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 – its 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 Biography 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 Sydneys Paddington, in 2016 to widespread acclaim. Two years later, the couple established Fish Butchery, Australias first sustainable fishmonger with a temperature-controlled ice-free zone where line-caught fish are dry-handled and cut to order. Joshs 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. Review "The book is a treasure trove of practical knowledge, and its 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 * Details ISBN1743799195 Author Josh Niland Publisher Hardie Grant Books Year 2023 ISBN-13 9781743799192 Format Hardcover Imprint Hardie Grant Books Place of Publication South Yarra Country of Publication Australia Pages 272 Publication Date 2023-08-30 Subtitle Mastering The Catch, Cut And Craft Illustrations Full colour photography ISBN-10 1743799195 UK Release Date 2023-09-21 DEWEY 641.692 Audience General NZ Release Date 2023-08-29 AU Release Date 2023-08-29 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:143608082;

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Location: Melbourne

End Time: 2024-11-13T02:41:52.000Z

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