Description

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 ofFish Butchery, with expert techniques and groundbreaking recipes that are an urgent call for action on culinary sustainability.

Joshs multi award-winning debutThe Whole Fish Cookbookcreated a new blueprint for fish cookery, while its bestselling sequelTake One Fishunpacked 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 sectionsCatch, Cut and Craftits 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 fishfrom reverse butterfly to double saddleas well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo,Fish Butcherywill disrupt, challenge and inspire the next generation.