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The Whole Fish Cookbook: The bestselling cookbook that has changed the way we think about fish: New Ways to Cook, Eat and Think Hardcover – 12 Sept. 2019

4.7 out of 5 stars 286 ratings

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Review

'A mind-blowing masterpiece from one of the most impressive chefs of a generation.' - Jamie Oliver, chef and author

'There's no other chef in the world that I would rather have scale me with his knife, dry-age me, roast me, glaze me, rest me, slice me, serve me than this powerful spirit! Thank you Josh for paying attention and caring the way you do! You are a shining light!' - Matty Matheson, chef and author

'Here's one of those rare books that teaches you the basics. An inspiring read, and something to return to again and again - these pages are sure to be worn down quick.' - Rene Redzepi, chef and author

'If you love cooking fish, this book will be a revelation. You'll learn about dry-ageing to concentrate flavour and using every part but the bubble from the fish's mouth!' - Rick Stein, chef and author

'Well that was a smack around the head! This book is a game changer! Josh has basically taken all the old ways of fish prep and cookery and thrown the bad ones out the window then turned what remains on its head. This book is such an eye opener for me personally and at the same time makes so much sense when Josh explains how he thinks about the world of seafood. This is a very, very special book and in many years to come, I will look back at this moment in time and say to myself, "Remember that time when Josh from Saint Peter brought that book out and we all had to rethink the way we prepared and cooked fish and seafood forever?" Thanks Josh and to all the team at Saint Peter for sharing this knowledge with us! - Nathan Outlaw, chef and author

'Equal parts comprehensive technical manual and a giant porthole into creativity, chef Niland's honest and pure approach to all things fish is inspiring. The Whole Fish Cookbook beautifully articulates the entire animal approach while methodically opening the reader's mind to how responsibility and innovation coexist.' - Grant Achatz, chef and author

'Josh Niland is a genius.' - Nigella Lawson, author

'To desire simplicity is a very complex exercise. Josh Niland is an inspiration to our profession. In The Whole Fish Cookbook he offers us a wealth of enjoyment and enthusiasm. In a compelling way, he shows us that with time and patience you can discover the real depth of flavour.' - Bo Bech, chef and author

'I have been racking my brain trying to think of an American restaurant that comes close to the inventiveness and deep consideration that seafood is afforded at Saint Peter, to no avail ... Saint Peter is proof that when it comes to the modern dedicated seafood restaurant, Australia does it best.' - Besha Rodell, The New York Times

'Josh Niland can coax deliciousness from fish eyeballs, swim bladders and even fish blood with confidence and elegance ... his endeavours, sometimes hauntingly visceral, other times plainly cheeky, [are] always beautiful and restrained. His approach is going to change the way the world thinks about cooking and eating seafood.' - Melanie Hansche, Food & Wine

From the Back Cover

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

Learn how to use every part of the fish

fish butchery breakdown

Whole Fish Breakdown

Before starting to scale, gut and fillet your next fish, try to visualise all the potential opportunities a fish presents.

The Chef & Author

Josh Niland

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 recognised by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category. The Whole Fish Cookbook is his first book.

Customer reviews

4.7 out of 5 stars
4.7 out of 5
286 customer ratings
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Reviewed in the United Kingdom on 18 April 2020
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Top international reviews

Claudio
5.0 out of 5 stars Bello, bello, bello!
Reviewed in Italy on 1 October 2019
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Simeone panno
5.0 out of 5 stars Ottimo
Reviewed in Italy on 8 February 2020
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Sharmin Shamaly
4.0 out of 5 stars Very detailed
Reviewed in Canada on 4 March 2020
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mario l
5.0 out of 5 stars Lo recomiendo
Reviewed in Mexico on 13 November 2019
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Cliente Amazon
5.0 out of 5 stars Veramente bello
Reviewed in Italy on 2 November 2019
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Diane64
4.0 out of 5 stars Disappointed
Reviewed in Australia on 22 February 2020
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Martin Roggon
5.0 out of 5 stars Si te gusta el pescado, este libro es para ti!
Reviewed in Spain on 25 April 2020
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xiomara
5.0 out of 5 stars Genial
Reviewed in Spain on 13 October 2019
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Amazon Customer
5.0 out of 5 stars Must have for Chefs
Reviewed in Australia on 20 December 2019
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Alison Scarfe
5.0 out of 5 stars Great, clearly written, inspiring and highly informative book
Reviewed in Australia on 15 January 2020
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Giancarlo
5.0 out of 5 stars Perfetto
Reviewed in Italy on 7 January 2020
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Stefanoce
5.0 out of 5 stars semplicemente una bibbia per un cuoco
Reviewed in Italy on 13 February 2020
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Jorge Luis sardiña
5.0 out of 5 stars Excelente
Reviewed in Spain on 9 November 2019
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Cecilia
5.0 out of 5 stars Amazing book!
Reviewed in Italy on 16 October 2019
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ximena zamudio
5.0 out of 5 stars essentials!
Reviewed in Mexico on 31 December 2019
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