Fish Butchery: Mastering the Catch, Cut, and Craft -- Josh Niland, Hardcover
Author: Josh Niland
Publisher: Hardie Grant Books
Published: 10/17/2023
Pages: 272
Binding Type: Hardcover
Weight: 3.20lbs
Size: 11.30h x 8.70w x 1.00d
ISBN: 9781743799192
About the Author
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 27, he opened his first restaurant, Saint Peter, in Sydney's Paddington, in 2016 to widespread acclaim. Two years later, the couple established Fish Butchery, Australia's first sustainable fishmonger with a temperature-controlled ice-free zone where line-caught fish are dry-handled and cut to order. Josh's 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. The sequel, Take One Fish, was published in 2021.
Product Tags:
Cooking, Cooking / Wine, Fisheries & Aquaculture, Fishery processing, Hardcover, Hardie Grant Books, Individual Chefs & Restaurants, Josh Niland, Seafood, Specific Ingredients, Technology & EngineeringContact form
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