2020 Winner of the James Beard Foundation's Book of the Year
by Josh Niland
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, Australia'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 Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to — essentially — the 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 it is indeed true what they say about there being more than just a handful of fish in the sea.
The James Beard Foundation Awards recognize culinary professionals for excellence and achievement in their field. The Awards are presented by the James Beard Foundation, a not-for-profit charitable organization dedicated to furthering the appreciation and practice of fine food and beverage.