The Whole Fish Cookbook: New ways to cook, eat and think

Product Information

In Fish, 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. The book is organized by fish species and includes their different names. It then presents the recipes for the fish and follows it up with an overview of both traditional and modern methods of preparing it.

Readers like it because of the quality of the recipes and the gorgeous photos. This is a good introductory book for the occasional fish cook. Please be aware that the delivery time frame may vary according to the area of delivery - the approximate delivery time is usually between 1-2 business days. This cookbook specializes in preparing freshwater game fish and features 50 modern recipes for dishes and accompanying sides. A mind-blowing masterpiece from one of the most impressive chefs of a generation.' - Jamie Oliver, chef and author Readers found the recipes complex with some having a high level of difficulty. Home cooks will find this an interesting coffee table book though since it has gorgeous photos. If you’re looking for a book that shows you a completely new way to think about the aspects of fish cookery, this will suit you.

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It starts with an overview of how to store, prepare and cook fish and then goes on to catalogue the fishes. There are more than 500 recipes here, including their variations. Each recipe uses low-fat, high-flavor ingredients to complement its flavor. Most recipes are also doable in just under 30 minutes. And at the end of each recipe, there’s a note on what fish one can substitute without affecting the recipe. In his introduction, Niland mentions that he has written this book for his fellow culinary professionals as well as home cooks, and there are definitely points where I felt I was in over my head. But if you’re an adventurous fish lover ready to take your appreciation to the next level, The Whole Fish Cookbook will open up a whole new pescatarian world for you. Mix all the egg wash ingredients together in a bowl. Arrange the puff pastry sheets on a lightly floured work surface and arrange large spoonfuls of the fish mix on the pastry in the shape of a log. Using egg wash, brush the surrounding pastry liberally, then roll into the shape of a sausage roll. Either fold up the ends of the pastry to seal or cut to expose the ends. Brush the sausage roll with egg wash and chill for 30 minutes until set. Delivery with Standard Australia Post usually happens within 2-10 business days from time of dispatch. Please be aware that the delivery time frame may vary according to the area of delivery and due to various reasons, the delivery may take longer than the original estimated timeframe.

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?Equal parts comprehensive technical manual and a giant porthole into creativity, chef Niland's honest and pure approach to all things fish is inspiring.The Whole Fish Cookbook beautifully articulates the entire animal approach while methodically opening the reader's mind to how responsibility and innovation coexist. 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. The book is divided into three sections: Fishing, Cleaning and Filleting, and Recipes. The first section shows you how responsibly harvest freshwater fish all throughout the year. The second is a more intensive look at how to clean and process the fish. It includes step-by-step color photos for scaling, gutting, filleting, and storing fish. 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!