The whole fish cookbook : new ways to cook, eat and think
Niland, Josh2019
Books, Manuscripts
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.
Main title:
The whole fish cookbook : new ways to cook, eat and think / Josh Niland ; photography by Rob Palmer.
Author:
Niland, Josh, authorPalmer, Rob (Food photographer), photographer
Imprint:
Richmond, Victoria : Hardie Grant Books, 2019.©2019
Collation:
253 pages : illustrations (chiefly colour) ; 29 cm.
Notes:
Includes index.
Contents:
Foreword -- Introduction -- The knowledge / -- Why not fish? -- Sourcing -- Storage & dry-ageing -- Fish as meat -- Curing -- Fish offal -- Fishues -- The recipes / -- Raw, cured & pickled -- Poached -- Fried (deep, shallow & pan) -- BBQ & grill -- Baked & roasted -- Appendix -- Index -- Acknowledgements.
ISBN:
9781743795538 (hardback)
Dewey class:
641.692
Language:
English
Subject:
BRN:
243521