Book – The Whole Fish Cookbook

In The Whole Fish Cookbook, acclaimed seafood chef Josh Niland reveals a ground-breaking new way to think about every aspect of fish cookery. From sourcing and butchering to dry ageing, curing, and the ultimate crisp-skin pan-fry, it challenges everything we thought we knew about the subject. It also invites us to see fish for what it really is: an amazing, complex source of protein that should be treated with the same nose-to-tail reverence as meat.

Discover new ways to cook, eat and think with The Whole Fish.

Features:

• Hardback, 256 pages.
• Written by Josh Niland.
• Photography by Rob Palmer.
• Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow.
• Contents include foreword, introduction, the knowledge, the recipes, appendix, index, and acknowledgements.
• The Knowledge section includes Why Not Fish?, Sourcing, Storage & Dry-ageing, Fish as Meat, Curing, Fish Offal and Fishues.
• The Recipe section includes Raw, Cured & Pickled, Poached, Fried (Deep, Shallow & Pan), BBQ & Grill, and Baked & Roasted.
• Published by Hardie Grant Books.

Dimensions: Approx. 22.5cm (l) x 29cm (h) x 2.5cm (w).