Take One Fish: The New School of Scale-to-Tail Cooking and Eating
£13.00£26.60 (-51%)
SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022
Selected for Jamie Oliver’s Cookbook Club
Forget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking 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.
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.
With flair, colour and bucket loads of flavour, 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. 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.
Read more
Additional information
| Publisher | 1st edition (5 Aug. 2021), Hardie Grant Books |
|---|---|
| Language | English |
| Hardcover | 272 pages |
| ISBN-10 | 1743796633 |
| ISBN-13 | 978-1743796634 |
| Dimensions | 22.48 x 2.67 x 29.08 cm |
by Kevin Kennedy
Great book
by andrea
One of the best seafood cookbooks.
by Amazon Customer
Good book, interesting recipes, yet doesn’t liv up to the first one????
by Dianne W
Just a very beautiful book about cooking fish. The author has divided the recipes up by types of fish and at the end has some extra recipes for sides to go with your fish dishes or for sauces made out of leftover bits of fish.
I really liked the idea behind the book that we throw away most of the fish and just eat some parts of it. The author compares this to if we just took certain steaks from a cow and threw the rest of the meat away. It’s wasteful and if we used all the parts of the fish we catch we can save on how much fish needs to be caught to feed the world. That will make fishing more sustainable and it will help us to feed all the people in the world that we need to in coming years.
Using the whole fish is a great idea and this inspiring cookery book will help you start to put that into practice.
by Moscool –
When The Whole Fish was published, it offered a revolutionary insight and challenge to traditional fish purchasing, storing, preparation and cooking. I am still trying to digest it (no pun) and it is fair to say that most recipes and methods are for the professional kitchen.
This follow-up book fixes this problem: recipes are organised by fish size and can be made at home (mostly). The only drawback is that it is based largely on Australian species and a bit of research will be needed to find European equivalents.
All in all an important book if you don’t already own the original.
by Francisco
You like fish? You like cooking? You like to think outside the box? This is your book
by Ken
Excellent book but too technical for me. You need time and skills!
by Rev Inso
Very nice book – but I had not realised that it is very focussed on fish that are not available in the UK, but are readily found in Australia. Alternatives are suggested that we can buy in the UK, but not illustrated.