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Josh Niland
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The Whole Fish Cookbook: New ways to cook, eat and think Kindle Edition

by Josh Niland (Author) Format: Kindle Edition
4.8 4.8 out of 5 stars 1,881 ratings
Editors' pick Best Cookbooks, Food & Wine
See all formats and editions

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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  1. Print length
    395 pages
  2. Language
    English
  3. Sticky notes
    On Kindle Scribe
  4. Publisher
    Hardie Grant Books
  5. Publication date
    September 1, 2019
  6. File size
    85975 KB
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Editorial Reviews

Review

'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

'I have followed Josh for such a long time and adore him and his use of every part of a fish - what a trailblazer he is . this book is for home cooks as much as chefs and I applaud it.' -Maggie Beer, author

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

'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

'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

'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.

'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

'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

'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

About the Author

Josh Niland is the chef/owner of Saint Peter, a fish restaurant that opened in 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 recognized by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category. The Whole Fish Cookbook is his first book.

Product details

  • ASIN ‏ : ‎ B07WGP8KRF
  • Publisher ‏ : ‎ Hardie Grant Books; 1st edition (September 1, 2019)
  • Publication date ‏ : ‎ September 1, 2019
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 85975 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Screen Reader ‏ : ‎ Supported
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Sticky notes ‏ : ‎ On Kindle Scribe
  • Print length ‏ : ‎ 395 pages
  • Customer Reviews:
    4.8 4.8 out of 5 stars 1,881 ratings

About the author

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Josh Niland

Josh Niland

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Chef Josh Niland has transformed the way we cook, transport, age and store

fish. His ethical, sustainable and revolutionary approach has received global

recognition. Fellow chefs, marine experts, seafood companies and fishmongers

have applauded and embraced his new philosophy. He is a multi-award-

winning chef, restaurateur and author.

Josh’s first foray into cooking was as early as eight years old. He spent a lot of

time at home due to a childhood illness, where his young mind was inspired by

daytime TV cooking shows and cookbooks. This interest continued through

school, and at age sixteen, he enjoyed his first dining experience at an award-

winning Sydney restaurant. With this, the young cooking enthusiast was

hooked.

Once qualified, Josh’s professional career began in the kitchens of some of

Sydney’s greatest restaurants. While working in the fish section, his respect for

the magnificent Australian seafood was matched by his frustration at the

volume of waste. He began to create alternative ways to use all of the fish and

was encouraged by his mentors to explore his curiosity. The result was an

individual and all-consuming approach to cooking fish that didn’t quite fit with

any menu at that time.

In 2016, at twenty-seven years old, Josh and wife Julie opened Saint Peter, a

small fish restaurant in a Sydney suburb, Paddington. Introducing whole fish

cookery, Saint Peter, an Australian Fish Eatery was a highly risky venture. But

together on a small budget, the couple managed to create a bustling

neighbourhood favourite. Within its first year, the restaurant achieved

significant global interest.

Two years later in 2018, the couple opened Fish Butchery, a retail offering

located only a few doors away from the restaurant. The one-of-a-kind retail

outlet is a temperature-controlled ice-free zone where line-caught, sustainable

species of fish are dry handled and cut to order. Josh has pioneered the dry

ageing of fish, and his ground-breaking approach to utilising the whole fish has

gathered international recognition. Fish Butchery at Home was introduced in

2020 and mrniland.com followed as an online portal for retail and additional

opportunities.

Josh’s debut book ‘The Whole Fish Cookbook’ was published by Hardie Grant

in September 2019 and received worldwide acclaim.

Customer reviews

4.8 out of 5 stars
4.8 out of 5
1,881 global ratings
Beautiful!
5 Stars
Beautiful!
Excited to read the book. But why would you use tape for the gold banner that tears the inside of the casing? It was such a beautiful book! Literally opened it for the first time and instant rip. This feedback shouldn’t be in a review but there is no way to route it to you in amazon from my order 🤷‍♂️
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Top reviews from the United States

Freddie J. Trebby
5.0 out of 5 stars THOROUGH !!!
Reviewed in the United States on May 22, 2022
Verified Purchase
I referred this to my friend who is an avid saltwater fisher woman because it is so knowledgeable. Great pictures & illustrations, very credible ... thanks so much!!!!
7 people found this helpful
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Chris Stillwell
5.0 out of 5 stars Buy this book!
Reviewed in the United States on August 16, 2020
Verified Purchase
Awesome text. Full of really cutting edge information. Great pictures. I can’t believe it’s so inexpensive.
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Amazon Customer
5.0 out of 5 stars Beautiful!
Reviewed in the United States on January 9, 2021
Verified Purchase
Excited to read the book. But why would you use tape for the gold banner that tears the inside of the casing? It was such a beautiful book! Literally opened it for the first time and instant rip. This feedback shouldn’t be in a review but there is no way to route it to you in amazon from my order 🤷‍♂️
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Amazon Customer
5.0 out of 5 stars Beautiful!
Reviewed in the United States on January 9, 2021
Excited to read the book. But why would you use tape for the gold banner that tears the inside of the casing? It was such a beautiful book! Literally opened it for the first time and instant rip. This feedback shouldn’t be in a review but there is no way to route it to you in amazon from my order 🤷‍♂️
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7 people found this helpful
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jake clark
5.0 out of 5 stars solid
Reviewed in the United States on January 6, 2022
Verified Purchase
i was looking more for a field guide, but this book is A+. im going to give this as a present for a fisherman and cook instead.
3 people found this helpful
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Amazon Customer
5.0 out of 5 stars Very different take on seafood cookery
Reviewed in the United States on May 15, 2020
Verified Purchase
Very nicely done with some interesting and innovative techniques
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Eva-Claire
5.0 out of 5 stars Educational and eye-opening.
Reviewed in the United States on October 23, 2021
Verified Purchase
A manual of fish butchering, preservation and cooking techniques. Fascinating and educational.
4 people found this helpful
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Ron
4.0 out of 5 stars great book, shoddy mailer
Reviewed in the United States on December 23, 2023
Verified Purchase
Creative and varied recipes, easy to follow. Love the book! The book arrived with two corners of the cover slightly bent - fault of the shipper. Not bad enough to go through the return process, but disappointing.
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Zyrlu
5.0 out of 5 stars Exciting!
Reviewed in the United States on March 25, 2020
Verified Purchase
I'm really excited about everything this book has to teach: From tools, to anatomy, to recipes. It covers it all. I'm having a really good time with this and look forward to cooking!
3 people found this helpful
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Top reviews from other countries

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Amazon Customer
5.0 out of 5 stars Ótimo
Reviewed in Brazil on May 15, 2023
Verified Purchase
Ótimo
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h.Gutierrez
5.0 out of 5 stars A new approach for cooking fish!!
Reviewed in Mexico on October 15, 2021
Verified Purchase
I am very happy of this purchase and after reading the book I have new ideas to test.
if you are an aficionado like me you will find new challenges to try at home.
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mark
5.0 out of 5 stars Great book for those bored of fried fish and ceviche
Reviewed in Canada on August 4, 2020
Verified Purchase
Absolutely beautiful book. I love looking through this and finding new ways to think about fish.
Some of the recipes get repetitive but still it is visually pleasing and really gets the creative juices flowing
2 people found this helpful
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Andrey Upadyshev
4.0 out of 5 stars Not very practical
Reviewed in the Netherlands on May 19, 2021
Verified Purchase
Nicely made book but many recipes are either too complex or require not so easy to get ingredients (at least not in the Netherlands, despite I live next to the North sea with quite a lot of fish shops around). And complex recipes looks not so inspiring to go into hassle. So I would not recommend this book unless you’re a fan of Josh Niland, a chef that seeks for inspiration in fish cooking or really a fan of the head to tail way of eating with a good access to Pacific ocean fish.
One person found this helpful
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Yannick Imboden
5.0 out of 5 stars Top Buch
Reviewed in Germany on February 8, 2021
Verified Purchase
Revolutionary
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