This book is designed to be a recipe book and reference guide for preparing and cooking fish. It contains information on 70 kinds of fish and shellfish that are found in American fish stores and supermarkets. Categorized from A-Z, each entry describes the fish and its health benefits, how it’s sold, what it should look like, and how to buy it. Readers liked it for its extensive content although one said its recipe selection could be repetitive at times. If you’re looking for an encyclopedic approach to cooking seafood, this is the book for you. The Joy of Seafood: The All-Purpose Seafood Cookbook with more than 900 Recipes Hardcover Williams-Sonoma Collection: Fish Hardcover

Some cookbooks will focus on fishes, others will both feature fish and shellfish. There will be cookbooks on preparing freshwater game fishes, and there will be others about saltwater fishes. The book is organized by cooking method, with chapters on broiling, poaching, roasting, grilling, steaming, and frying. There are also sections devoted to chowders, fish cakes, salads, and side dishes. 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 delicious? While we are aware of the valuable health benefits, fish is the one protein most of us cook very little of.

The Whole Fish Cookbook: New Ways to Cook, Eat and Think

Readers love its collection of sauces and how the sauce makes the final dish tasty and flavorful. They also like the “Accept Substitute” side notes that are present in each recipe because these notes give them some latitude when shopping at the fish market. If you’re looking for book that will teach you the art of prepping and cooking fish, this is for you. 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 The best ones feature a wealth of information and trivia alongside the recipes so they make good coffee table reading. This include highlighting the nutritional info for each featured fish.

The intoxicating aroma of red mullet cooking over a charcoal grill is enough to get anyone excited about this fish. I always refer to red mullet as poor man’s lobster due to its distinct shellfish-like flavor, but this is a delicious dish that is rich, full of umami and sweetness from the corn as well as the skin of the fish. In his introduction, Niland mentions that he has written this book for his fellow culinary professionals as well as home cooks, and there are definitely points where I felt I was in over my head. But if you’re an adventurous fish lover ready to take your appreciation to the next level, The Whole Fish Cookbook will open up a whole new pescatarian world for you. WINNER OF TWO JAMES BEARD AWARDS IN 2020 Restaurant and Professional and the prestigious BOOK OF THE YEAR Throughout this book, you'll find a lot of texts besides the recipes including a foreword from Australian food writer Pat Nourse, and articles covering topics such as the reasons why we don’t currently cook more fish at home, sourcing fish, storing and dry-aging fish, fish butchery and treating fish in the same way as meat, curing fish, using fish offal and ‘fishues’ i.e. issues with fish. When the fish is 70 per cent cooked, remove it from the grill. Divide the corn and kelp butter sauce between plates and lay over the fish to serve.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. Fish and seafood can be difficult to cook. Because the flesh is much softer and the connective tissue weaker than land animals, it’s easy to overcook fish and ruin its delicate flavor. That’s why some people aren’t confident in cooking it.

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 authorThe book offers quite a range of dishes that are not too complicated and are great for everyday cooking. It also has lots of variations for every fish and dish. This is not a gourmet cookbook, however, so some culinary snobs might find the recipes too pedestrian but the recipes are delicious and fool-proof. Sometimes, that’s all one needs for a great fish dish. Related Content Delivery with Standard Australia Post usually happens within 2-10 business days from time of dispatch. Please be aware that the delivery time frame may vary according to the area of delivery and due to various reasons, the delivery may take longer than the original estimated timeframe.