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Take One Fish: The New School of Scale-to-Tail Cooking and Eating Hardcover – 28 July 2021

5.0 out of 5 stars 13 ratings

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Frequently bought together

  • Take One Fish: The New School of Scale-to-Tail Cooking and Eating
  • +
  • The Whole Fish Cookbook: New ways to cook, eat and think
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  • The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits
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Product description

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

"Josh is back with another inspired and beautiful offering, challenging us to rethink our approach to fish in exciting, delicious ways." -Jamie Oliver

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

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Product details

  • Publisher ‏ : ‎ Hardie Grant Books (28 July 2021)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 272 pages
  • ISBN-10 ‏ : ‎ 1743796633
  • ISBN-13 ‏ : ‎ 978-1743796634
  • Dimensions ‏ : ‎ 22.48 x 2.67 x 29.08 cm
  • Customer Reviews:
    5.0 out of 5 stars 13 ratings

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Top reviews from Australia

Reviewed in Australia on 29 July 2021
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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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