Forget everything you thought you knew about cooking fish withTake One Fish. There are no rules when it comes to 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. With flair, color, and flavor,
Take One Fishunpacks each of Josh's 15 fish to reveal their true culinary potential, from
swordfish cotolettato
pot au feu, to
tuna mapo tofuto an ethereal
raw flounder.
Josh's multi award-winning and bestselling book,
The Whole Fish Cookbook, 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.
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.
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. In 2016 at the age of 27 and alongside his wife Julie, he opened his first restaurant, Saint Peter, in Sydney's Paddington 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 phillÓ&
![Take One Fish: The New School of Scale-to-Tail Cooking and Eating [Hardcover]](/itemImage/2/0/1/9/2_5466617.jpg "Take One Fish: The New School of Scale-to-Tail Cooking and Eating [Hardcover]")