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Fish Butchery
English
51 b
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James Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art ofFish Butchery, with expert techniques and groundbreaking recipes that are an urgent call for action on culinary sustainability. Josh's multi award-winning debutThe Whole Fish Cookbookcreated a new blueprint for fish cookery, while its bestselling sequelTake One Fishunpacked 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.
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English
