{"product_id":"the-whole-fish-cookbook-new-ways-to-cook-eat-and-think-josh-niland-9781743795538","title":"The Whole Fish Cookbook: New ways to cook, eat and think","description":"\u003cp\u003e\u003cb\u003eA completely new way to think about all aspects of fish cookery.​\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWINNER OF TWO JAMES BEARD AWARDS IN 2020 Restaurant and Professional and the prestigious BOOK OF THE YEAR \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWINNER OF THE 2019 ANDRÉ SIMON FOOD AWARD \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWinner of The Australian Book Industry Association's Illustrated Book of the Year in 2020 \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eShortlisted as debut cookbook of the year in the 2020 Fortnum \u0026amp; Mason food \u0026amp; drink awards \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLonglisted as Booksellers choice in the adult non-fiction category by the Australian Booksellers Association \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003eA mind-blowing masterpiece from one of the most impressive chefs of a generation.\u003c\/i\u003e – Jamie Oliver \u003c\/p\u003e\u003cp\u003e\u003ci\u003eMy cookbook of the year.\u003c\/i\u003e – Yotam Ottolenghi, The Guardian \u003c\/p\u003e\u003cp\u003e\u003ci\u003eJosh Niland is a genius \u003c\/i\u003e – Nigella Lawson \u003c\/p\u003e\u003cp\u003e In \u003ci\u003eThe Whole Fish Cookbook\u003c\/i\u003e, 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. \u003c\/p\u003e\u003cp\u003e It features more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - The Perfect Fish and Chips. Many of us would like to eat more fish but worry about the environmental impact and often end up cooking the same old salmon fillet on repeat. \u003ci\u003eThe Whole Fish Cookbook\u003c\/i\u003e will soon have you embracing new types and will change the way you buy, cook and eat fish. \u003c\/p\u003e\u003cp\u003e There is so much more to a fish than just the fillet, and it is indeed true what they say about there being more than just a handful of fish in the sea. \u003c\/p\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781743795538\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 256\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 01 Sep 2019\u003cbr\u003e\u003cspan\u003ePublisher: Hardie Grant Books\u003cbr\u003e\u003cspan\u003ePublication City, Country: South Yarra, Australia\u003cbr\u003e\u003cspan\u003eDimensions (cm): 28.3(H)x21.6(L)x2.5(W)1400\u003cbr\u003e\u003cspan\u003eWeight (gm): 1400\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003e\u003cb\u003eJosh Niland\u003c\/b\u003e is the chef\/owner of Saint Peter, a fish restaurant that opened in Paddington, Sydney to widespread critical acclaim in 2016. In doing so, Niland started a conversation around boundary-pushing seafood, as well as winning every significant award in Australia for his world-leading approach to using the whole fish and wasting nothing. In 2018, Josh opened The Fish Butchery – Australia’s first sustainable fishmonger – which sells dry-aged, cured and smoked fish and offal to an eager public as well as supplying a number of Sydney’s best restaurants. In 2019, his work was also recognised by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category. \u003cb\u003eThe Whole Fish Cookbook\u003c\/b\u003e is his first book.\u003ch4\u003eReviews\u003c\/h4\u003e'My cookbook of the year.' – \u003cb\u003eYotam Ottolenghi, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'A mind-blowing masterpiece from one of the most impressive chefs of a generation.' – \u003cb\u003eJamie Oliver, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'There’s no other chef in the world that I would rather have scale me with his knife, dry-age me, roast me, glaze me, rest me, slice me, serve me than this powerful spirit! Thank you Josh for paying attention and caring the way you do! You are a shining light!' – \u003cb\u003eMatty Matheson, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'Here’s one of those rare books that teaches you the basics. An inspiring read, and something to return to again and again — these pages are sure to be worn down quick.' – \u003cb\u003eRene Redzepi, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'If you love cooking fish, this book will be a revelation. You'll learn about dry-ageing to concentrate flavour and using every part but the bubble from the fish's mouth!' – \u003cb\u003eRick Stein, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'Well that was a smack around the head! This book is a game changer!  Josh has basically taken all the old ways of fish prep and cookery and thrown the bad ones out the window then turned what remains on its head. This book is such an eye opener for me personally and at the same time makes so much sense when Josh explains how he thinks about the world of seafood. This is a very, very special book and in many years to come, I will look back at this moment in time and say to myself, \"Remember that time when Josh from Saint Peter brought that book out and we all had to rethink the way we prepared and cooked fish and seafood forever?\" Thanks Josh and to all the team at Saint Peter for sharing this knowledge with us! – \u003cb\u003eNathan Outlaw, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'Equal parts comprehensive technical manual and a giant porthole into creativity, chef Niland's honest and pure approach to all things fish is inspiring. \u003cb\u003eThe Whole Fish Cookbook \u003c\/b\u003ebeautifully articulates the entire animal approach while methodically opening the reader's mind to how responsibility and innovation coexist.' – \u003cb\u003eGrant Achatz, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'Josh Niland is a genius.' – \u003cb\u003eNigella Lawson, author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'To desire simplicity is a very complex exercise. Josh Niland is an inspiration to our profession. In \u003cb\u003eThe Whole Fish Cookbook \u003c\/b\u003ehe offers us a wealth of enjoyment and enthusiasm. In a compelling way, he shows us that with time and patience you can discover the real depth of flavour.'  – \u003cb\u003eBo Bech, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'I have followed Josh for such a long time and adore him and his use of every part of a fish – what a trailblazer he is … this book is for home cooks as much as chefs and I applaud it.'  – \u003cb\u003eMaggie Beer, author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'Josh Niland's uncompromising discipline combined with his unique scale-to-tail, sustainable seafood philosophy has led to a revolution in the way we think, feel, prepare and eat seafood.' – \u003cb\u003eKylie Kwong, chef and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'I have been racking my brain trying to think of an American restaurant that comes close to the inventiveness and deep consideration that seafood is afforded at Saint Peter, to no avail ... Saint Peter is proof that when it comes to the modern dedicated seafood restaurant, Australia does it best.' – \u003cb\u003eBesha Rodell, The New York Times\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'Josh Niland can coax deliciousness from fish eyeballs, swim bladders and even fish blood with confidence and elegance ... his endeavours, sometimes hauntingly visceral, other times plainly cheeky, [are] always beautiful and restrained. His approach is going to change the way the world thinks about cooking and eating seafood.' – \u003cb\u003eMelanie Hansche, Food \u0026amp; Wine\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'This is a book anyone who cares about the future sustainability of our food sources and loves fish has to own.' – \u003cb\u003eSudi Pigott, The Spectator\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'I have been waiting for a book like this: a primer that breaks down the elements of fish cookery. Many of us wish we ate more fish, yet we strangely don't tend to cook it much. Niland, a young Australian chef, demystifies fish, from knowing when it is fresh, to butterflying a sardine. This is a cheffy volume, featuring extraordinary creations such as black fish pudding or a coral trout tail glazed to taste like a Christmas ham. What excited me most were the simple, methodical tips on techniques such as poaching or how to get a really crisp skin on a pan-cooked fillet (weight it down slightly).' – \u003cb\u003eBee Wilson, The Sunday Times\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'This book has gained an underground following among cooks, professional and amateur. The idea is simple, that we should honour fish with the same care and attention that we do meat and \"butcher\" them accordingly. The results may well change western cooking.' – \u003cb\u003eTim Hayward, The Financial Times\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 'Will this become as influential as \u003ci\u003eNose to Tail Eating\u003c\/i\u003e? The Australian chef Josh Niland takes the rule of wasting no part of the animal and applies it to fish. It's not a book for casual cooks – not all of us are ready for cod liver and parsley on toast or fish fat caramel slice – but there are recipes and techniques that will benefit fish lovers.' – \u003cb\u003eTony Turnbull, The Times\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e  \u003cbr\u003e I have followed Josh for such a long time and adore him and his use of every part of a fish – what a trailblazer he is … this book is for home cooks as much as chefs and I applaud it.\u003cbr\u003e   * Maggie Beer *\u003cbr\u003eWith \u003cb\u003eThe Whole Fish Cookbook\u003c\/b\u003e, Josh Niland has revolutionised the way we think about, and treat, fish. Nose to tail cooking, when it comes to animals, has been commonplace since humans started eating meat. So why has it taken so long for us to treat fish in the same way? In this eye-opening book, Niland teaches us not only how to cure and preserve fish, just as we do meat (think moonfish belly bacon and swordfish prosciutto), but also explains how he uses every little bit of every fish in his pioneering restaurant and fish butchery in Sydney. From the eyeballs and swim bladders (which he makes crisps out of), throats (which he deep fries), sperm sacks (which he treats like sweetbreads), blood (which he turns into blood pudding), bones (which he pulverises to enhance stocks) to all the remaining scraps (which he turns into grams). Niland has cleverly devised uses for parts that are usually thrown away without a second thought, inspiring not only chefs, but also fishing industries around the world. * Yotam Ottolenghi, The Guardian *\u003cbr\u003e'John Lewis may have recently stopped selling fish kettles due to lack of demand, but don't let that be a deterrent. Seafood chef Josh Niland believes we should treat piscine cuisine with the same nose-to-tail reverence as meat.' * The Herald, Scotland *\u003cbr\u003e'This book has gained an underground following among cooks, professional and amateur. The idea is simple, that we should honour fish with the same care and attention that we do meat and \"butcher\" them accordingly. The results may well change western cooking.' * Tim Hayward, The Financial Times *\u003cbr\u003e'I have been waiting for a book like this: a primer that breaks down the elements of fish cookery. Many of us wish we ate more fish, yet we strangely don't tend to cook it much. Niland, a young Australian chef, demystifies fish, from knowing when it is fresh, to butterflying a sardine. This is a cheffy volume, featuring extraordinary creations such as black fish pudding or a coral trout tail glazed to taste like a Christmas ham. What excited me most were the simple, methodical tips on techniques such as poaching or how to get a really crisp skin on a pan-cooked fillet (weight it down slightly).' * Bee Wilson, The Sunday Times *\u003cbr\u003e'Will this become as influential as \u003ci\u003eNose to Tail Eating\u003c\/i\u003e? The Australian chef Josh Niland takes the rule of wasting no part of the animal and applies it to fish. It's not a book for casual cooks – not all of us are ready for cod liver and parsley on toast or fish fat caramel slice – but there are recipes and techniques that will benefit fish lovers.' * Tony Turnbull, The Times *\u003cbr\u003e'This is a book anyone who cares about the future sustainability of our food sources and loves fish has to own.'\u003cbr\u003e   * Sudi Pigott, The Spectator *","brand":"Josh Niland","offers":[{"title":"Default Title","offer_id":46523726168281,"sku":"9781743795538","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781743795538_fd59f44b-b706-4a26-bf0c-a1d9fb5be70f.jpg?v=1746712104","url":"https:\/\/www.arielbooks.com.au\/products\/the-whole-fish-cookbook-new-ways-to-cook-eat-and-think-josh-niland-9781743795538","provider":"Ariel","version":"1.0","type":"link"}