{"title":"Seafood Cookbooks","description":"\u003cp\u003eFish from gill to tail. Josh Niland's whole-fish books and more for cooking seafood on the grill and in the kitchen.\u003c\/p\u003e","products":[{"product_id":"thewholefishcookbook-joshniland","title":"\"The Whole Fish Cookbook\" - Josh Niland","description":"\u003cp\u003eThe Whole Fish Cookbook is the bestselling cookbook that has changed the way we think about fish. Jamie Oliver called Josh Niland one of the most impressive chefs of a generation and Yotam Ottolenghi voted the book one of his favourites – ever. Add to that a swag of awards, including: The Australian Book Industry Association’s Illustrated Book of the Year in 2020; André Simon Food Book Award 2019; and two James Beard awards in 2020 – Restaurant and Professional and the prestigious Book of the Year. The Whole Fish Cookbook was also shortlisted as debut cookbook of the year in the Fortnum \u0026amp; Mason food \u0026amp; drink awards in 2020 and longlisted as Booksellers’ choice in the adult non-fiction category by the Australian Booksellers’ Association. As well, photographer Rob Palmer won the National Photographic Portrait Prize in 2020 with a stunning photo of Josh from the book.\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eWe 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.\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eFeaturing 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.\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":32913214767179,"sku":"9781743795538","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/image_590x_4991854c-352b-4118-879f-f6bfb97ebeff.jpg?v=1603365488"},{"product_id":"take-one-fish-josh-niland","title":"\"Take One Fish\" - Josh Niland","description":"\u003cp\u003e The New School of Scale-to-Tail Cooking and Eating \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eForget everything you thought you knew about fish cookery with \u003cb\u003eTake One Fish\u003c\/b\u003e. 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.\u003cbr\u003e\u003cbr\u003e Josh’s multi award-winning and bestselling book, \u003ci\u003eThe Whole Fish Cookbook\u003c\/i\u003e, 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. \u003cbr\u003e\u003cbr\u003e With flair, colour and bucket loads of flavour, \u003cb\u003eTake One Fish\u003c\/b\u003e 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.\u003c\/p\u003e","brand":"Cook Books","offers":[{"title":"Default Title","offer_id":39451297972299,"sku":"9781743796634","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2186\/2963\/products\/O_9cfbfebf-2892-49ea-8f4e-636c45bfd5b0.jpg?v=1627435423"},{"product_id":"fish-butchery-mastering-the-catch-cut-and-craft-josh-niland","title":"\"Fish Butchery: Mastering the Catch, Cut and Craft\" - Josh Niland","description":"\u003cp\u003e\u003cb\u003eJames Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art of Fish Butchery, with expert techniques and groundbreaking recipes that are an urgent call for action on culinary sustainability.\u003c\/b\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eJosh’s multi award-winning debut\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eThe Whole Fish Cookbook\u003c\/i\u003e\u003cspan\u003e created a new blueprint for fish cookery, while its bestselling sequel\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eTake One Fish\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eunpacked 15 different species to reveal their true gastronomic potential. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003ePresented in three stunning sections – Catch, Cut and Craft – it’s both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFeaturing detailed instructions on how to prepare fish – from reverse butterfly to double saddle – as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo,\u003c\/span\u003e\u003cb\u003e\u003cspan\u003e \u003c\/span\u003eFish Butchery\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003ewill disrupt, challenge and inspire the next generation.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eChef Josh Niland has transformed the way we cook, transport, age and store fish. His ethical, sustainable and revolutionary approach has received global recognition, while fellow chefs, marine experts, seafood companies and fishmongers have applauded and embraced his new philosophy. With wife Julie, and at age 26, he opened his first restaurant, Saint Peter, in Sydney's Paddington, in 2016 to widespread acclaim. Two years later, the couple established Fish Butchery, Australia's first sustainable fishmonger with a temperature-controlled ice-free zone where line-caught fish are dry-handled and cut to order. Josh's pioneering approach, including his revolutionary dry-ageing philosophy, is covered in his first book,\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eThe Whole Fish Cookbook.\u003c\/i\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eReleased in 2019, it garnered a swag of chef endorsements and international awards, including James Beard Book of the Year 2020, and has been translated into ten languages. 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It includes general cooking, storage and preparation tips, plus 70 delicious family recipes, from burgers, bao and tacos to pies, pasta and more.\u003c\/p\u003e\n\u003cp\u003eThis is the ultimate home cook's guide to buying, preparing and cooking the incredible seafood we have available in Australia.\u003c\/p\u003e\n\u003cp\u003eAuthor Information\u003cbr\u003eAnthony Yotis and Laura di Florio Yotis are the husband-and-wife team behind beloved Melbourne shop, The Fishmonger's Son. 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