Fish Butchery by Josh Niland
Josh Niland takes a deep dive into the practice and processes of fish butchery
"The book is a treasure trove of practical knowledge, and it's also a visual delightWith fun drawings and stunning photographs adorning its pages, 'Fish Butchery' is as engaging to read as it is enlightening." -- Dani Zoeller * Tasting Table *
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 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.
| SKU | Unavailable |
| ISBN 13 | 9781743799192 |
| ISBN 10 | 1743799195 |
| Title | Fish Butchery |
| Author | Josh Niland |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Hardie Grant Books |
| Year published | 2023-08-30 |
| Number of pages | 272 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |