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Take One Fish: The New School of Scale-to-Tail Cooking and Eating Spiral-Bound | August 31, 2021

Josh Niland

★★★★☆+ from Up to 30 ratings

$37.67 - Free Shipping
Forget everything you thought you knew about fish cookery.

Forget everything you thought you knew about cooking fish with Take One Fish. There are no rules when it comes to fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities.
 
With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey – from elaborate to easy, small to large and – always – scale to tail. With flair, color, and flavor, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder.
 
Josh's multi award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that's right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready.
 
Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh's mission – to get more people having fun with fish ingenuity every day.



 
Publisher: Chronicle Books
Original Binding: Hardcover
Pages: 272 pages
ISBN-10: 1743796633
Item Weight: 3.3 lbs
Dimensions: 8.5 x 0.82 x 11.1 inches
Customer Reviews: 4 out of 5 stars Up to 30 ratings
'genuinely, deliciously inspiring.' - Luke Slattery, The Australian Financial Review
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. With wife Julie, and at age 27, 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. It has also been translated into nine languages.