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Take One Fish: The New School of Scale-to-Tail Cooking and Eating by [Josh Niland]

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Take One Fish: The New School of Scale-to-Tail Cooking and Eating Kindle Edition

5.0 out of 5 stars 13 ratings

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Product description

Review

Niland has revolutionised the way we think about fish
Financial Times How to Spend It --This text refers to the hardcover edition.

Review

Every once in a while a chef emerges with such rare, muscular talent and subtle sophistication that it exhausts all superlatives. Josh Niland is an example, and the extraordinary book you’re holding is Exhibit A. Dive in. A brilliant, graceful, and authoritative guide for reimagining seafood.
Dan Barber --This text refers to the hardcover edition.

Product details

  • ASIN ‏ : ‎ B09GPGMP9P
  • Publisher ‏ : ‎ Hardie Grant Books (29 September 2021)
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 132123 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 269 pages
  • Customer Reviews:
    5.0 out of 5 stars 13 ratings

About the author

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Chef Josh Niland has transformed the way we cook, transport, age and store

fish. His ethical, sustainable and revolutionary approach has received global

recognition. Fellow chefs, marine experts, seafood companies and fishmongers

have applauded and embraced his new philosophy. He is a multi-award-

winning chef, restaurateur and author.

Josh’s first foray into cooking was as early as eight years old. He spent a lot of

time at home due to a childhood illness, where his young mind was inspired by

daytime TV cooking shows and cookbooks. This interest continued through

school, and at age sixteen, he enjoyed his first dining experience at an award-

winning Sydney restaurant. With this, the young cooking enthusiast was

hooked.

Once qualified, Josh’s professional career began in the kitchens of some of

Sydney’s greatest restaurants. While working in the fish section, his respect for

the magnificent Australian seafood was matched by his frustration at the

volume of waste. He began to create alternative ways to use all of the fish and

was encouraged by his mentors to explore his curiosity. The result was an

individual and all-consuming approach to cooking fish that didn’t quite fit with

any menu at that time.

In 2016, at twenty-seven years old, Josh and wife Julie opened Saint Peter, a

small fish restaurant in a Sydney suburb, Paddington. Introducing whole fish

cookery, Saint Peter, an Australian Fish Eatery was a highly risky venture. But

together on a small budget, the couple managed to create a bustling

neighbourhood favourite. Within its first year, the restaurant achieved

significant global interest.

Two years later in 2018, the couple opened Fish Butchery, a retail offering

located only a few doors away from the restaurant. The one-of-a-kind retail

outlet is a temperature-controlled ice-free zone where line-caught, sustainable

species of fish are dry handled and cut to order. Josh has pioneered the dry

ageing of fish, and his ground-breaking approach to utilising the whole fish has

gathered international recognition. Fish Butchery at Home was introduced in

2020 and mrniland.com followed as an online portal for retail and additional

opportunities.

Josh’s debut book ‘The Whole Fish Cookbook’ was published by Hardie Grant

in September 2019 and received worldwide acclaim.

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Top reviews from Australia

Reviewed in Australia on 29 July 2021
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2 people found this helpful
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Reviewed in Australia on 15 August 2021
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Reviewed in Australia on 18 August 2021
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Reviewed in Australia on 11 August 2021
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5.0 out of 5 stars A good companion to the first book
By Arnie on 11 August 2021
Lots of little tips and tricks in handling different fishes that are readily available in Australia
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Reviewed in Australia on 28 August 2021
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Reviewed in Australia on 12 August 2021
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Reviewed in Australia on 11 August 2021
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Reviewed in Australia on 5 October 2021
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5.0 out of 5 stars Part art book, part recipe book - exquisite presentation, great recipes, inspiring
By Dianne W on 5 October 2021
Just a very beautiful book about cooking fish. The author has divided the recipes up by types of fish and at the end has some extra recipes for sides to go with your fish dishes or for sauces made out of leftover bits of fish.

I really liked the idea behind the book that we throw away most of the fish and just eat some parts of it. The author compares this to if we just took certain steaks from a cow and threw the rest of the meat away. It's wasteful and if we used all the parts of the fish we catch we can save on how much fish needs to be caught to feed the world. That will make fishing more sustainable and it will help us to feed all the people in the world that we need to in coming years.

Using the whole fish is a great idea and this inspiring cookery book will help you start to put that into practice.
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Top reviews from other countries

andrea
5.0 out of 5 stars Best seafood cookbook
Reviewed in the United Kingdom on 13 September 2021
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