☰

Cookbooks, Food & Wine

Cooking by Ingredient

The Whole Fish Cookbook: New Ways to Cook, Eat and Think

R 1,344

or 4 x payments of R336.00 with Payflex

Payflex

Availability: Currently in Stock

Delivery: 10-20 working days

The Whole Fish Cookbook: New Ways to Cook, Eat and Think

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,Â 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 â‚¬â€œ 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 â‚¬â€œ essentially â‚¬â€œ the Perfect Fish and Chips, The Whole Fish CookbookÂ 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.

Country	USA
Brand	Hardie Grant Books
Manufacturer	Hardie Grant Books
Binding	Hardcover
ItemPartNumber	Full colour photography throughout
Color	Multicolor
ReleaseDate	2019-09-17
UnitCount	1
Format	Illustrated
EANs	9781743795538

You might also like...

South: Essential Recipes and New Explorations

South: Essential Recipes and New Explorations

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

American Sfoglino: A Master Class in Handmade Pasta

American Sfoglino: A Master Class in Handmade Pasta

Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition: [A Cookbook]

Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition: [A Cookbook]

Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie

Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie

Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen

Salt Smoke Time: Homesteading and Heritage Techniques for the Modern Kitchen

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation

Etxebarri

The Book of St. John

The Book of St. John