{"product_id":"take-one-fish-josh-niland-cookbook","title":"Take One Fish by Josh Niland – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 272 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Josh Niland, chef-owner of Saint Peter, Paddington, Sydney\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hardie Grant Books, 2021\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 60 recipes from 15 fish, sorted by size from sardines to swordfish, plus buying, storage and butchery guides\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Seafood lovers and grill cooks ready to cook the whole fish\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781743796634\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eTake One Fish is a hardback cookbook by Josh Niland, chef-owner of Saint Peter in Sydney, that shows you how to cook 15 kinds of fish from scale to tail across 60 recipes, from raw and fried dishes to whole fish over the coals.\u003c\/strong\u003e It's the follow-up to The Whole Fish Cookbook, which won the James Beard Book of the Year and the André Simon Award.\u003c\/p\u003e\n\u003ch2\u003eThe whole fish, nothing wasted\u003c\/h2\u003e\n\u003cp\u003eJosh Niland changed the way chefs think about seafood, treating a fish the way a butcher treats a carcass and using it from head to tail. Take One Fish narrows that thinking down to 15 fish and shows how far each one can stretch. It even starts at the fridge: get your fish out of the plastic and let it breathe uncovered before you cook.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book is arranged by fish size, from extra-small species like sardines and herring through to extra-large tuna and swordfish. Each fish gets its own chapter with notes on flavour, texture and the methods that suit it, and there are guides to buying and storing fish plus step-by-step photos for butterflying.\u003c\/p\u003e\n\u003cp\u003eRecipes run from easy to elaborate: swordfish cotoletta, tuna mapo tofu, an ethereal raw flounder, crumbed herring with kohlrabi remoulade and red mullet with white poppy chana dal. Fire lovers will stop at the shot of a whole fish turning on a spit over open coals.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eSeafood lovers, grill cooks who've only ever done fillets, and confident home cooks ready to tackle a whole fish. Beginners can start with the simpler recipes, and the butchery guides will stretch you as you go.\u003c\/p\u003e\n\u003ch2\u003eAbout Josh Niland\u003c\/h2\u003e\n\u003cp\u003eJosh Niland is the founder, owner and executive chef of Saint Peter in Paddington, Sydney, and one of the world's most influential fish cooks. His first book, \u003ca href=\"\/products\/the-whole-fish-cookbook-josh-niland-cookbook\"\u003eThe Whole Fish Cookbook\u003c\/a\u003e, won the James Beard Book of the Year and the André Simon Award, and his scale-to-tail approach has reshaped how restaurants handle seafood.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/143_proud-lifting-snapper.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eDarryl doesn't hand out nods lightly, and this earns one: fifteen fish, sixty recipes and not a scrap wasted. The page that stops me cold is a whole fish turning on a spit over open coals, skin blistered and glowing. Put it in your basket and you'll never freeze up at the seafood counter again. Pair it with \u003ca href=\"\/products\/the-fishmongers-son-anthony-yotis-cookbook\"\u003eThe Fishmonger's Son\u003c\/a\u003e for home-grown seafood smarts and \u003ca href=\"\/products\/seared-genevieve-taylor-cookbook\"\u003eSeared\u003c\/a\u003e by Genevieve Taylor for more fire-first cooking. A shake of \u003ca href=\"\/products\/butchers-axe-scout-lemon-pepper-seasoning\"\u003eButchers Axe Scout Lemon Pepper\u003c\/a\u003e over grilled fillets never hurts either.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Smoky Fish Dip Getaway\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eLast night's grilled fish, smuggled into tomorrow's snack.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 200g leftover grilled or smoked fish, 125g cream cheese, 2 tbsp sour cream, zest and juice of half a lemon, a handful of chopped dill, cracked pepper\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eFlake the fish, removing any bones and skin.\u003c\/li\u003e\n\u003cli\u003eBeat the cream cheese, sour cream, lemon and dill until smooth, then fold through the fish.\u003c\/li\u003e\n\u003cli\u003eSeason with pepper and serve with crackers, toast or cucumber.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Cream cheese carries the smoke, and lemon and dill keep the richness bright.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Take One Fish?\u003c\/h3\u003e\u003cp\u003eTake One Fish was written by Josh Niland, the founder and executive chef of Saint Peter in Paddington, Sydney.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in Take One Fish?\u003c\/h3\u003e\u003cp\u003eThere are 60 recipes built around 15 fish, arranged by size from sardines and herring through to tuna and swordfish.\u003c\/p\u003e\n\u003ch3\u003eIs Take One Fish good for beginners?\u003c\/h3\u003e\u003cp\u003eYes, with a little ambition. There are simple recipes to start with, plus clear guides to buying, storing and butchering fish.\u003c\/p\u003e\n\u003ch3\u003eIs Take One Fish a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 272-page hardback published by Hardie Grant Books in 2021.\u003c\/p\u003e\n\u003ch3\u003eDoes Take One Fish cover grilling fish?\u003c\/h3\u003e\u003cp\u003eYes. Alongside raw, fried and pan dishes, it includes fish cooked over fire, including a whole fish turned on a spit over open coals.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Take One Fish?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Take One Fish was written by Josh Niland, the founder and executive chef of Saint Peter in Paddington, Sydney.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in Take One Fish?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 60 recipes built around 15 fish, arranged by size from sardines and herring through to tuna and swordfish.\"}}, {\"@type\": \"Question\", \"name\": \"Is Take One Fish good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes, with a little ambition. There are simple recipes to start with, plus clear guides to buying, storing and butchering fish.\"}}, {\"@type\": \"Question\", \"name\": \"Is Take One Fish a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 272-page hardback published by Hardie Grant Books in 2021.\"}}, {\"@type\": \"Question\", \"name\": \"Does Take One Fish cover grilling fish?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. Alongside raw, fried and pan dishes, it includes fish cooked over fire, including a whole fish turned on a spit over open coals.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824811212852,"sku":"9781743796634","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/take-one-fish-josh-niland-cookbook-front.png?v=1792910432","url":"https:\/\/www.therubhub.com.au\/products\/take-one-fish-josh-niland-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}