Description: WINNER OF THE 2024 JAMES BEARD AWARD FOR RESTAURANT AND PROFESSIONAL BOOK OF THE YEAR 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. 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 – 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.
Price: 59.31 AUD
Location: Hillsdale, NSW
End Time: 2024-11-15T12:56:59.000Z
Shipping Cost: 32.92 AUD
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Return shipping will be paid by: Buyer
Returns Accepted: Returns Accepted
Item must be returned within: 60 Days
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EAN: 9781743799192
UPC: 9781743799192
ISBN: 9781743799192
MPN: N/A
Format: Hardback, 272 pages
Author: Niland, Josh
Book Title: Fish Butchery: Mastering the Catch, Cut, and Craft
Item Height: 2.5 cm
Item Length: 28.7 cm
Item Weight: 1.08 kg
Item Width: 22.1 cm
Language: Eng
Publisher: Hardie Grant Books
