Name: Fish Butchery
Price: 1152.00 TWD
Availability: InStock
Author: Josh Niland
ISBN: 9781743799192

Type

Physical Book

Author

Josh Niland

Publisher

Hardie Grant Books,

Language

English

Format

Hardcover

ISBN13

9781743799192

Fish Butchery

Josh Niland (Author) · Hardie Grant Books, · Hardcover

Cheaper New Book Imported to Taiwan

Delivery: 20 Jul - 28 Jul

NT$ 1,152

Faster New Book Imported to Taiwan

Delivery: 13 Jul - 20 Jul

NT$ 1,225

NT$ 1,152

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Synopsis "Fish Butchery "

James 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 ground-breaking recipes that are an urgent call for action on culinary sustainability. Josh's 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 - and illustrated by legendary artist and musician Reg Mombassa, it's 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.

Josh Niland

(Author)

View Author's Page

Josh Niland is an Australian chef born on June 9, 1989 in Maitland, New South Wales. He is known for his innovative approach to preparing fish and seafood, transforming Australian cuisine and gaining international recognition. In 2016, he opened Saint Peter restaurant in Sydney, specializing in fish and seafood, which has been acclaimed for its sustainable and creative approach.

Niland has published several books reflecting his culinary philosophy. "The Whole Fish: New Ways to Cook, Eat and Think" (2020) presents innovative techniques for preparing fish. "The Fish Butcher" (2021) delves into the comprehensive use of fish, from scales to tail, promoting sustainability in cooking. His work has been recognized with awards such as the James Beard Award.

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