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

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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 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.


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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 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.

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

  1. 5 out of 5

    Bria

    The concept and the recipes are wonderful but the directions are vague, assume a level of existing culinary vocabulary and often require re-reading and googling to follow. For example - "To poach fish put a plastic wrap covered saucer inside a pot and place fish on top"... fully submerged in the liquid? Why? Why not just put the fish directly inside the pot? What is the purpose of the saucer? It is not mentioned again. "Cold smoke fish in a steamer by putting wet chips in the bottom of the steam The concept and the recipes are wonderful but the directions are vague, assume a level of existing culinary vocabulary and often require re-reading and googling to follow. For example - "To poach fish put a plastic wrap covered saucer inside a pot and place fish on top"... fully submerged in the liquid? Why? Why not just put the fish directly inside the pot? What is the purpose of the saucer? It is not mentioned again. "Cold smoke fish in a steamer by putting wet chips in the bottom of the steamer"...and then steam? for how long? The recipe for Native Fish Curry has eel as one of the ingredients however the instructions don't tell you what to do with the eel, the recipe just says - add all "other ingredients and blend", one assumes this includes the eel but it is unclear if it requires any other prep before it should be blended and added. Overall this lack of detail does not give you confidence to attempt the recipes - which do look amazing. Also many of the recipes are for large numbers such as 8 people and look tricky to scale down. I can't see myself making half a kilo of pickled grapes even if they keep for months. It seems like the recipes have been taken directly from his commercial kitchen and haven't been tested and edited with a home cook in mind. They need clarity and need to be more practical.

  2. 5 out of 5

    Safaa

    Quite an enjoyable read and I loved the reeipes on how to work on every part of the fish, from scales to livers to bones and blood. Would love to have had more theory behind the cooking, or some sources for further reading!

  3. 5 out of 5

    Liquidlasagna

    Josh Niland is a genius. Nigella Lawson 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, Here's one of those rare books that teaches you the basics. An inspiring read, and something to return to again and again - these pa Josh Niland is a genius. Nigella Lawson 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, 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 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 --- 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. Nathan Outlaw

  4. 4 out of 5

    Shaleah

    What a fascinating cookbook! The author treats fish like any land mammal and it opens up new ways to cook, eat and think. I want to try many of these recipes. Sadly, living far away from the ocean, I don't have access to many of the fish in this book. I love the idea of using the whole fish, but that isn't an option for me. I can use the techniques and if I get a whole fish someplace I have ideas on how to use every piece. What a fascinating cookbook! The author treats fish like any land mammal and it opens up new ways to cook, eat and think. I want to try many of these recipes. Sadly, living far away from the ocean, I don't have access to many of the fish in this book. I love the idea of using the whole fish, but that isn't an option for me. I can use the techniques and if I get a whole fish someplace I have ideas on how to use every piece.

  5. 5 out of 5

    Shades

    Absolutely stunning. Planning on rethinking how I acquire fresh fish and how I utilize them. Clear explication and directions. Intriguing recipes.

  6. 5 out of 5

    Vladimir Semenov

    excellent read and mindset.

  7. 5 out of 5

    Avi

    The most interesting fish cookbook I've read. If you're curious about cooking fish or enjoy cooking fish, check it out. I think it's something that requires some knowledge about cooking fish to appreciate properly, but I think it will reward rereads and attempts to cook from it. Please check out the negative reviews too though. It's not something that is easy to understand. The most interesting fish cookbook I've read. If you're curious about cooking fish or enjoy cooking fish, check it out. I think it's something that requires some knowledge about cooking fish to appreciate properly, but I think it will reward rereads and attempts to cook from it. Please check out the negative reviews too though. It's not something that is easy to understand.

  8. 4 out of 5

    Nigel Rajaretnam

    The most beautiful book I've ever seen. I like fishing/fish/seafood so it figures. The way it is bound, photography, wording/typeface...all just beautiful. I haven't even tried cooking anything in it just yet, but I will start :0 The most beautiful book I've ever seen. I like fishing/fish/seafood so it figures. The way it is bound, photography, wording/typeface...all just beautiful. I haven't even tried cooking anything in it just yet, but I will start :0

  9. 4 out of 5

    SE

    4.5 stars, rounding up. This is a gorgeous, informative book on fish preparation. That said, many recipes appear time consuming and ingredients might not be readily available. Yet Niland writing style is clear and detailed. Every library should have a copy.

  10. 4 out of 5

    Emily

    Really great, slightly bigger thinking and I'm yet to figure out how to start cooking it at home. Doesn't help that I'm 4 hours from the ocean. Really great, slightly bigger thinking and I'm yet to figure out how to start cooking it at home. Doesn't help that I'm 4 hours from the ocean.

  11. 4 out of 5

    Michael

  12. 5 out of 5

    Cody

  13. 4 out of 5

    Michael

  14. 4 out of 5

    Michael Kridel

  15. 5 out of 5

    Tuesday

  16. 5 out of 5

    Mark dee

  17. 5 out of 5

    Habaneroman Webb

  18. 4 out of 5

    Ryan Haas

  19. 5 out of 5

    Paul Cosgriff

  20. 4 out of 5

    Alex Mills

  21. 5 out of 5

    Sarah Rancans

  22. 4 out of 5

    Deepu

  23. 4 out of 5

    Michael (Misha)

  24. 4 out of 5

    Casseroll

  25. 4 out of 5

    Daniel Hoffman

  26. 4 out of 5

    Meg Dean

  27. 5 out of 5

    Luke

  28. 5 out of 5

    Sarah Petchell

  29. 5 out of 5

    Paul Large

  30. 4 out of 5

    Matt

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