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The Whole Fish Cookbook is the bestselling cookbook that has changed the way we think about fish. Jamie Oliver called Josh Niland one of the most impressive chefs of a generation and Yotam Ottolenghi voted the book one of his favourites – ever. Add to that a swag of awards, including: Two James Beard awards in 2020 – Restaurant and Professional and the prestigious Book of the Year; André Simon Food Book Award 2019; and The Australian Book Industry Association's Illustrated Book of the Year in 2020. The Whole Fish Cookbook was also shortlisted as debut cookbook of the year in the Fortnum & Mason food & drink awards in 2020 and longlisted as Booksellers' choice in the adult non-fiction category by the Australian Booksellers' Association. As well, photographer Rob Palmer won the Australian National Photographic Portrait Prize in 2020 with a stunning photo of Josh from the book.
'My cookbook of the year.' – Yotam Ottolenghi, The Guardian
'A mind-blowing masterpiece from one of the most impressive chefs of a generation.' – Jamie Oliver
'Josh Niland is a genius.' – Nigella Lawson
We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?
In The Whole Fish Cookbook, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.
Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet, and that there are more than just a handful of fish in the sea.
From the Publisher
About Josh Niland
Josh Niland is the chef/owner of Saint Peter, a fish restaurant that opened in Paddington, Sydney, to widespread critical acclaim in 2016. In doing so, Niland started a conversation around boundary-pushing seafood, as well as winning every significant award in Australia for his world-leading approach to using the whole fish and wasting nothing. In 2018, Josh opened The Fish Butchery – Australia’s first sustainable fishmonger – which sells dry-aged, cured and smoked fish and offal to an eager public as well as supplying a number of Sydney’s best restaurants. In 2019, his work was also recognized by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category. The Whole Fish Cookbook is his first book.
Swordfish Saltimbocca
The pairing of sage and bacon still exists in this swordfish take on the classic recipe. Take care not to cook the fish too long here and serve with lemon wedges or a salad of herbs and dried tomatoes.
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Position six sage leaves on one of the swordfish steaks to cover the whole surface, then drape five slices of the bacon over the top creating even intervals between each piece of bacon. Fold the bacon around the swordfish and, using a toothpick, hold the bacon in place. Repeat with the second swordfish piece.
Heat the ghee in a frying pan over a medium heat and fry the saltimbocca, sage side down, for 3 minutes, or until golden brown. Turn on the other side and cook for 2–3 minutes more depending on the thickness of the fish. Remove from the pan, remove the toothpicks and leave to rest for a few minutes before serving.
Ingredients 12 large sage leaves 2 x 160 g (5½ oz) swordfish loin steaks, centre cut, about 2 cm (3/4 in) thick 100 g (3½ oz) Swordfish Bacon, cut into 10 strips, 15 cm (6 in) long and 1 cm (½ in) wide 60 g (2 oz) ghee
A groundbreaking new way to think about every aspect of fish cookery
Sardines & Anchovies in Lemon Thyme Oil
Whole Fish Breakdown
Crisp-Skin Fish Essentials
Featuring more than 60 recipes for dozens of fish species
Spanish Mackerel & Eggplant Offal XO
KGW Kiev
Coral Trout & its Head, Rolled Silverbeet & Green Goddess
Greenback Flounder in Verjuice & Sorrel
Publisher : Hardie Grant Books; Illustrated edition (September 17, 2019)
Language : English
Hardcover : 256 pages
ISBN-10 : 174379553X
ISBN-13 : 978-1743795538
Item Weight : 2.31 pounds
Dimensions : 8.85 x 1 x 11.45 inches
Reviewer: Freddie J. Trebby
Rating: 5.0 out of 5 stars
Title: THOROUGH !!!
Review: I referred this to my friend who is an avid saltwater fisher woman because it is so knowledgeable. Great pictures & illustrations, very credible ... thanks so much!!!!
Reviewer: Chris Stillwell
Rating: 5.0 out of 5 stars
Title: Buy this book!
Review: Awesome text. Full of really cutting edge information. Great pictures. I canât believe itâs so inexpensive.
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Beautiful!
Review: Excited to read the book. But why would you use tape for the gold banner that tears the inside of the casing? It was such a beautiful book! Literally opened it for the first time and instant rip. This feedback shouldnât be in a review but there is no way to route it to you in amazon from my order ð¤·ââï¸
Reviewer: jake clark
Rating: 5.0 out of 5 stars
Title: solid
Review: i was looking more for a field guide, but this book is A+. im going to give this as a present for a fisherman and cook instead.
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title: Very different take on seafood cookery
Review: Very nicely done with some interesting and innovative techniques
Reviewer: Zyrlu
Rating: 5.0 out of 5 stars
Title: Exciting!
Review: I'm really excited about everything this book has to teach: From tools, to anatomy, to recipes. It covers it all. I'm having a really good time with this and look forward to cooking!
Reviewer: Ron
Rating: 4.0 out of 5 stars
Title: great book, shoddy mailer
Review: Creative and varied recipes, easy to follow. Love the book! The book arrived with two corners of the cover slightly bent - fault of the shipper. Not bad enough to go through the return process, but disappointing.
Reviewer: Eva-Claire
Rating: 5.0 out of 5 stars
Title: Educational and eye-opening.
Review: A manual of fish butchering, preservation and cooking techniques. Fascinating and educational.
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: Ãtimo
Reviewer: h.Gutierrez
Rating: 5.0 out of 5 stars
Title:
Review: I am very happy of this purchase and after reading the book I have new ideas to test.if you are an aficionado like me you will find new challenges to try at home.
Reviewer: mark
Rating: 5.0 out of 5 stars
Title:
Review: Absolutely beautiful book. I love looking through this and finding new ways to think about fish.Some of the recipes get repetitive but still it is visually pleasing and really gets the creative juices flowing
Reviewer: Andrey Upadyshev
Rating: 4.0 out of 5 stars
Title:
Review: Nicely made book but many recipes are either too complex or require not so easy to get ingredients (at least not in the Netherlands, despite I live next to the North sea with quite a lot of fish shops around). And complex recipes looks not so inspiring to go into hassle. So I would not recommend this book unless youâre a fan of Josh Niland, a chef that seeks for inspiration in fish cooking or really a fan of the head to tail way of eating with a good access to Pacific ocean fish.
Reviewer: Yannick Imboden
Rating: 5.0 out of 5 stars
Title:
Review: Revolutionary
Customers say
Customers find the content enlightening, educational, and full of cutting-edge information. They also appreciate the great photos and illustrations. Opinions are mixed on the recipes, with some finding them fine and through, while others say they're poor and don't provide internal temperature guides.
AI-generated from the text of customer reviews