The Whole Fish Cookbook: New Ways to Cook, Eat and Think (The Bestselling Cookbook That has Changed the Way We Think About Fish)
£25.10£30.40 (-17%)
WINNER OF TWO JAMES BEARD AWARDS IN 2020 Restaurant and Professional and the prestigious BOOK OF THE YEAR
WINNER OF THE 2019 ANDRÉ SIMON FOOD AWARD
Winner of The Australian Book Industry Association’s Illustrated Book of the Year in 2020
Shortlisted as debut cookbook of the year in the 2020 Fortnum & Mason food & drink awards
Longlisted as Booksellers choice in the adult non-fiction category by the Australian Booksellers Association
A mind-blowing masterpiece from one of the most impressive chefs of a generation. – Jamie Oliver
My cookbook of the year. -Yotam Ottolenghi, The Guardian
Josh Niland is a genius – Nigella Lawson
In The Whole Fish Cookbook, 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.
It features more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – The Perfect Fish and Chips. Many of us would like to eat more fish but worry about the environmental impact and often end up cooking the same old salmon fillet on repeat. The Whole Fish Cookbook will soon have you embracing new types and will change the way you buy, cook and eat fish.
There is so much more to a fish than just the fillet, and it is indeed true what they say about there being more than just a handful of fish in the sea.
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Additional information
| Publisher | 1st edition (12 Sept. 2019), Hardie Grant Books |
|---|---|
| Language | English |
| Hardcover | 256 pages |
| ISBN-10 | 174379553X |
| ISBN-13 | 978-1743795538 |
| Dimensions | 22.48 x 2.54 x 29.08 cm |
by Michael
I am well aware that this book has received rave reviews here but I am reminded of the tale of the Emperor’s new clothes. The laudatory reviews in the book and on its attached publicity slip all come from established, professional chefs – whose outlook has little to do with the average home chef, however keen he or she might be. Here, on Amazon, the reviews are clearly from a wider readership but I am wary of the ‘hero worship’ effect.
The presentation of the book cannot be faulted – full of tempting colour photographs in the best traditions of cooking books aimed at collectors of the genre – and the parts on techniques, such as butchery, cooking methods, using bits of whole fish that one might never have thought of are outstanding.
The recipes, though, are to a pretty large extent of a technicality and ‘fiddle factor’ that would put a lot of potential home chefs off, however tempting the descriptions and photos might be, and is fair proof that they are aimed at a professional readership with professional catering kitchens at their disposal…and quite likely, the staff to go with them!
Furthermore, the book is Australian, with Australian fish types (though European substitutes are given as an afterthought in most recipes) and some unusual ingredients that the average cook would have difficulty in finding.
Finally, the concept of ‘whole fish’: sadly in most of the UK, fishmongers have ceased to exist and getting hold of whole fish anywhere but in certain (but far from all) coastal areas is simply impossible.
So yes, a great book and I love it BUT….apart from the techniques part, I’m not so sure that many of the recipes will be seen on domestic dining tables.
by Philip Wilson
This is a great book but removed 2 stars due to the damage to the cover. If I was purchasing this in a shop I wouldn’t pick up the one with a damaged cover ????
by Sebastiano
Amazing book!
by H
Not the easiest to pick up for a dinner recipe tonight. A lot of very unapproachable ‘chef’/technical recipes, and I’m a confident cook. However it is such a complete concept of a book, that is clearly groundbreaking for fishery. I can understand the testimonies from other celebrity chefs that it will become a classic book. Beautiful to look at as well, gorgeous photographs and well made hardback.
by Philip Wilson
Watch out for the wrapper it is stuck to the inside covers and easily tears the lining papers as shown in the second photo. Otherwise, a wonderful book, beautifully presented, sublime photos and brimming with ideas and information.
by James M
I’m a keen home cook, a massive fish fanatic and I grew up in Japan where they use practically every part of the fish in their cuisine anyway — so I’m not squeamish and will happily try anything once. This book is beautifully presented, passionately written and innovative. The recipes sound incredible, I’m *immensely* intrigued by Niland’s obsession with dry-ageing fish and the food photography (particularly the “blown-apart” shots) is extremely impressive.
…and I’m pretty sure I’ll never cook from it.
Niland goes into wonderful detail about how to source and store your fish — and the unfortunate reality is the majority of the UK just does not have the food culture necessary to source whole, quality fish appropriate for this cookbook. If you live in London or in one of the UK’s fishing ports, I truly envy your ability to cook using the knowledge and recipes here. For the rest of us though, it’s back to our shrink-wrapped, turmeric-dyed “smoked” haddock fillets…
by Random thoughts
Simple: Buy this book and eat more fish.
by Random thoughts
Great book, great author, stunning ideas for fish recipes