Fish butchery Josh Niland ; photography by Rob Palmer
- Bib ID:
- 10005283
- Format:
- Book
- Author:
- Niland, Josh, author
- Online Access:
- National edeposit: Onsite at National Library of Australia
- Related Online Resources:
- Thumbnail
- Edition:
- 1
- Access Conditions:
- National edeposit: Available onsite at the National Library of Australia, State Library Victoria
- Description:
-
- Richmond, Victoria Hardie Grant Books 2023
- ©2023
- 1 online resource illustrations.
- File Characteristics:
-
- text file
- EPUB
- 190.0MB
- ISBN:
- 9781761450181
- Summary:
-
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.
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 groundbreaking recipes that are an urgent call for action on culinary sustainability. Presented in three stunning sections - Catch, Cut and Craft - 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.
Winner of the James Beard book of the year and the André Simon Award--Cover.
- Notes:
- General.
- Subject:
- Genre/Form:
- Other authors/contributors:
- Palmer, Rob, (Food photographer), photographer
- Also Titled:
- Fish butchery mastering the catch, cut and craft
- Copyright:
-
In Copyright
You may copy under some circumstances, for example you may copy a portion for research or study. Order a copy through Copies Direct to the extent allowed under fair dealing. Contact us for further information about copying.
Copyright status was determined using the following information:
- Material type:
- Literary, dramatic or musical work
- Published status:
- Published
- Publication date:
- 2023
Copyright status may not be correct if data in the record is incomplete or inaccurate. Other access conditions may also apply. For more information please see: Copyright in library collections.