Fish Butchery: Mastering The Catch, Cut And Craft by Niland, Josh Hardback Book
US $25.00US $25.00
Sep 14, 21:02Sep 14, 21:02
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Fish Butchery: Mastering The Catch, Cut And Craft by Niland, Josh Hardback Book
US $25.00
ApproximatelyS$ 32.25
Condition:
Like New
A book in excellent condition. Cover is shiny and undamaged, and the dust jacket is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Shipping:
US $6.72 (approx S$ 8.67) USPS Media MailTM.
Located in: Imperial Beach, California, United States
Delivery:
Estimated between Thu, 2 Oct and Sat, 4 Oct to 94104
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eBay item number:316744603503
Item specifics
- Condition
- Artist
- Niland, Josh
- Brand
- N/A
- Type
- Hardback
- EAN
- 9781743799192
- ISBN
- 1743799195
- Publication Name
- N/A
- Release Title
- Fish Butchery: Mastering The Catch, Cut And Craft
- Colour
- N/A
About this product
Product Identifiers
Publisher
Hardie Grant Books
ISBN-10
1743799195
ISBN-13
9781743799192
eBay Product ID (ePID)
5059020440
Product Key Features
Book Title
Fish Butchery : Mastering the Catch, Cut, and Craft
Number of Pages
272 Pages
Language
English
Topic
Individual Chefs & Restaurants, Specific Ingredients / Seafood, Fisheries & Aquaculture
Publication Year
2023
Illustrator
Yes
Genre
Cooking, Technology & Engineering
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
51.1 Oz
Item Length
11.4 in
Item Width
8.8 in
Additional Product Features
Intended Audience
Trade
Reviews
"Beverly Soon Tofu may no longer be open, but with Lee's book, readers can recreate many of the dishes the restaurant was loved for." -Genevieve Yam, Bon Appétit, Fish Butchery showed me how to be more resourceful in the kitchen, and that there's more to good seafood than fillets. - Genevieve Yam, Bon Appétit|9781743799192|, "It will teach you everything you need to know about catching, butchering, and ultimately crafting the perfect meal using 15 different species of fish, each with fascinating potential to be used in creative ways. By the time you're done, you'll be raring to put your newfound knowledge to the test and take your culinary skills to the next level." -Andrew Peloquin, WERD, "In his new and very instructional cookbook, the James Beard Award-winning author Josh Niland breaks down the break-down of all manner of aquatic yumminess, and shares recipes too: fish bacon and hot-smoked fish pie, you have my attention." -CJ Lotz Diego, Garden Gun, "If Éric Ripert's Seafood Simple is an entry point into pared-down preparations of fish, Josh Niland's Fish Butchery is its renegade counterpart. In his cooking, Niland has emphasized sustainability--not to replace flavor, but to supplement it." -Tori Latham, Robb Report
Dewey Edition
23
Dewey Decimal
664.94
Synopsis
WINNER OF THE 2024 JAMES BEARD AWARD FOR RESTAURANT AND PROFESSIONAL BOOK OF THE YEAR James 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. Josh's multi award-winning debut The Whole Fish Cookbook created a new blueprint for fish cookery, while its bestselling sequel Take One Fish unpacked 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. Presented 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. Featuring 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, Fish Butchery will disrupt, challenge and inspire the next generation., Winner of the 2024 James Beard Award for Restaurant and Professional book of the year. James 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. Josh's multi award-winning debut The Whole Fish Cookbook created a new blueprint for fish cookery, while its bestselling sequel Take One Fish unpacked 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. Presented 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. Featuring 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, Fish Butchery will disrupt, challenge and inspire the next generation.
LC Classification Number
SH335
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