The whole fish cookbook : new ways to cook, eat and think / Josh Niland ; photography by Rob Palmer.

By:

Niland, Josh

Contributor(s):

Palmer, Rob (Food photographer)

still image
text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781743795538 (Hardback)

Subject(s):

Cooking (Fish)

DDC classification:

641.692 23

LOC classification:

TX747 .N54 2019

Contents:

Foreword -- Introduction -- The knowledge - Why not fish? ; Sourcing ; Storage & dry-ageing ; Fish as meat ; Curing ; Fish offal ; Fishues -- The recipes - Raw, cured & pickled ; Poached ; Fried (deep, shallow & pan) ; BBQ & grill ; Baked & roasted -- Appendix -- Index -- Acknowledgements.

Awards:

James Beard Award, 2020.

Summary: We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious? In The Whole Fish Cookbook, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat. Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to--essentially--the Perfect Fish and Chips, "The whole fish cookbook" will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.

Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Book	NMC Library	Stacks	TX747 .N54 2019 (Browse shelf(Opens below))	1	Available		33039001499960

Browsing NMC Library shelves, Shelving location: Stacks Close shelf browser (Hides shelf browser)

Previous								Next
Previous	TX738.5 .C56 2014 Modern buffet presentation /	TX740.5 .S55 2013 Cooking to the image : a plating handbook /	TX741 .T74 2001 12 steps to raw foods : how to end your addiction to cooked food /	TX747 .N54 2019 The whole fish cookbook : new ways to cook, eat and think /	TX747 .N553 2021 Take one fish : the new school of scale-to-tail cooking and eating /	TX757 .P4823 2001 Splendid soups : recipes and master techniques for making the world's best soups /	TX759.5 .C48 M39 2002 The cheese plate /	Next

Includes index.

We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious? In The Whole Fish Cookbook, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat. Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to--essentially--the Perfect Fish and Chips, "The whole fish cookbook" will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.

British English.

James Beard Award, 2020.