SKU: 22654966901

"Fish Butchery: Mastering the Catch, Cut and Craft" - Josh Niland

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Description

"Fish Butchery: Mastering the Catch, Cut and Craft" - Josh NilandJames 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. Joshs 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

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.

About the Author

Chef Josh Niland has transformed the way we cook, transport, age and store fish. His ethical, sustainable and revolutionary approach has received global recognition, while fellow chefs, marine experts, seafood companies and fishmongers have applauded and embraced his new philosophy. With wife Julie, and at age 26, he opened his first restaurant, Saint Peter, in Sydney's Paddington, in 2016 to widespread acclaim. Two years later, the couple established Fish Butchery, Australia's first sustainable fishmonger with a temperature-controlled ice-free zone where line-caught fish are dry-handled and cut to order. Josh's pioneering approach, including his revolutionary dry-ageing philosophy, is covered in his first book, The Whole Fish Cookbook.

Released in 2019, it garnered a swag of chef endorsements and international awards, including James Beard Book of the Year 2020, and has been translated into ten languages. The sequel, Take One Fish, was published in 2021.

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SKU: 22654966901

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carrollma
Port Orchard, US
★★★★★ 5
must read
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Eye opening !!!! Never saw hardness of heart in this way before … This book will change how you live !!
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Practical, insightful and life changing if we choose to implement Andrew’s teachings!
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I almost didn’t get this book due to its title. I am so glad I didn’t let that stop me!!! This is a “how to” understand and implement having a successful Christian walk with the Lord. This requires discipline, desire and action. Andrew explains and outlines the why, and what is needed for us to walk closer and deeper with the Lord and the wonderful benefits we reap of doing so!! I will be reading this over and over!!
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Exactly as described.. I got what I ordered and in excellent condition! Thank you!
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Stephen S.
Cuba, US
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Being sensitive to God
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Listening to Andrew teach from his heart will open our hearts to receive all God has for us. Being sensitive to God and having a hard heart to the flesh will allow God to use us in everything he needs someone through obedience. Thank you, Andrew Wommack, for writing this book.
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West Palm Beach, US
★★★★★ 4
Up out of the rut
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I intend Break free of the mud and walk on without the weight of doubt by applying what comes across in this book. Prioritising what God by his spirit days about life over any other source of information.
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