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The Whole Fish Cookbook: New Ways to Cook, Eat and Think

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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 an 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.


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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 an 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.

34 review for The Whole Fish Cookbook: New Ways to Cook, Eat and Think

  1. 4 out of 5

    Habaneroman

  2. 4 out of 5

    Sarah Petchell

  3. 5 out of 5

    Emily Roberts

  4. 5 out of 5

    drkshdw

  5. 5 out of 5

    Bri

  6. 5 out of 5

    Hardie Grant Books

  7. 5 out of 5

    Ali Wallick

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    Punnata

  9. 4 out of 5

    David

  10. 5 out of 5

    Enrico Pantorno

  11. 4 out of 5

    Daeui kim

  12. 4 out of 5

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  13. 4 out of 5

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  14. 4 out of 5

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  15. 4 out of 5

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  18. 5 out of 5

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  20. 5 out of 5

    Dipu Roy Chowdhury

  21. 4 out of 5

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  22. 4 out of 5

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  23. 4 out of 5

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  27. 4 out of 5

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  28. 5 out of 5

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  29. 4 out of 5

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  30. 5 out of 5

    P.Chang

  31. 5 out of 5

    RASHID MOHAMMED

  32. 4 out of 5

    Kaleidoscope Eyes

  33. 4 out of 5

    Toby

  34. 5 out of 5

    Boitumelo Shamba

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