{"product_id":"the-whole-fish-cookbook-josh-niland-cookbook","title":"The Whole Fish Cookbook 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, 256 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Josh Niland, founder and executive chef of Saint Peter in Paddington, Sydney\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Hardie Grant Books, 2019\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e Sourcing, butchering, dry-ageing and curing fish, then more than 60 recipes across dozens of species\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Seafood lovers and serious cooks ready to use the whole fish, not just the fillet\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781743795538\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eThe Whole Fish Cookbook is the hardback from Sydney chef Josh Niland of Saint Peter in Paddington, and it teaches a nose-to-tail approach to fish, from sourcing, butchering and dry-ageing through to more than 60 recipes that use every part of the catch.\u003c\/strong\u003e It won the James Beard Book of the Year in 2020 and changed how cooks everywhere think about seafood.\u003c\/p\u003e\n\u003ch2\u003eThe Aussie book that rewrote the rules on fish\u003c\/h2\u003e\n\u003cp\u003eJosh treats fish with the respect a good butcher gives a side of beef: age it, break it down properly and waste nothing. Alongside its two 2020 James Beard Awards, the book took the 2019 André Simon Food Award and the Australian Book Industry Association's Illustrated Book of the Year in 2020.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe early chapters cover sourcing and storing fish, butchery, dry-ageing and curing, the know-how that makes everything after it possible. Then the recipes travel across dozens of species, putting the parts most of us throw away to work alongside the fillet.\u003c\/p\u003e\n\u003cp\u003eStandout recipes include Smoked Marlin Ham Caesar Salad, Fish Cassoulet, Roast Fish Bone Marrow, Cod Liver Pâté on Toast and Josh's version of The Perfect Fish and Chips. It's a book that gets you buying different fish, not the same salmon fillet on repeat.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eKeen seafood cooks, anglers who want to do more with their catch, and anyone who loves a challenge in the kitchen. It's aspirational, so beginners may find some techniques ambitious, but the thinking will improve every fish you cook.\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 Sydney's Paddington, celebrated for its whole-fish approach to seafood. The Whole Fish Cookbook was his debut, and he has since written Take One Fish and Fish Butchery.\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;\"\u003eOff the record, Darryl says this is the most important fish book in years, and it's Aussie to boot. Josh takes the nose-to-tail thinking pitmasters use on a whole beast and applies it to fish: dry-age it, cure it, use every last bit. The Smoked Marlin Ham Caesar Salad nearly knocked Darryl off his stool. Buy it once and you'll never look at a fillet the same way. Pair it with \u003ca href=\"\/products\/the-fishmongers-son-anthony-yotis-cookbook\"\u003eThe Fishmonger's Son\u003c\/a\u003e for everyday seafood cooking and \u003ca href=\"\/products\/cooking-with-fire-duncan-welgemoed-cookbook\"\u003eCooking with Fire\u003c\/a\u003e when the fish is headed for the coals. Finish with a pinch of \u003ca href=\"\/products\/falksalt-sea-salt-flakes-wild-garlic\"\u003eFalksalt Wild Garlic flakes\u003c\/a\u003e.\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: Crispy Fish-Skin Crackling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe bit everyone bins becomes the bit everyone fights over.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e Skin from 2 scaled fish fillets, 1 tsp oil, flaky salt, lemon zest, a pinch of chilli flakes\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\u003eScrape the skin clean with the back of a knife and pat it bone dry with paper towel.\u003c\/li\u003e\n\u003cli\u003eLay flat on a lined tray, brush with oil, cover with baking paper and a second tray, then cook at 180°C (oven or covered barbecue) for 15 to 20 minutes until glassy and crisp.\u003c\/li\u003e\n\u003cli\u003eSnap into shards and season straight away with salt, lemon zest and chilli.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Drying and pressing the skin removes moisture and keeps it flat, so it crisps evenly like pork crackling.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote The Whole Fish Cookbook?\u003c\/h3\u003e\u003cp\u003eThe Whole Fish Cookbook was written by Josh Niland, the Australian chef behind Saint Peter in Paddington, Sydney.\u003c\/p\u003e\n\u003ch3\u003eWhat's inside The Whole Fish Cookbook?\u003c\/h3\u003e\u003cp\u003eIt covers sourcing, butchering, dry-ageing and curing fish, then more than 60 recipes for dozens of species that use the whole fish.\u003c\/p\u003e\n\u003ch3\u003eIs The Whole Fish Cookbook good for beginners?\u003c\/h3\u003e\u003cp\u003eIt's ambitious in places, but the sourcing and butchery chapters teach the fundamentals, and the ideas will improve any home cook's fish.\u003c\/p\u003e\n\u003ch3\u003eIs The Whole Fish Cookbook a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 256-page hardback published by Hardie Grant Books in 2019.\u003c\/p\u003e\n\u003ch3\u003eHas The Whole Fish Cookbook won awards?\u003c\/h3\u003e\u003cp\u003eYes. It won two 2020 James Beard Awards, including Book of the Year, the 2019 André Simon Food Award and the Australian Book Industry Association's Illustrated Book of the Year in 2020.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote The Whole Fish Cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"The Whole Fish Cookbook was written by Josh Niland, the Australian chef behind Saint Peter in Paddington, Sydney.\"}}, {\"@type\": \"Question\", \"name\": \"What's inside The Whole Fish Cookbook?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It covers sourcing, butchering, dry-ageing and curing fish, then more than 60 recipes for dozens of species that use the whole fish.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Whole Fish Cookbook good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It's ambitious in places, but the sourcing and butchery chapters teach the fundamentals, and the ideas will improve any home cook's fish.\"}}, {\"@type\": \"Question\", \"name\": \"Is The Whole Fish Cookbook a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 256-page hardback published by Hardie Grant Books in 2019.\"}}, {\"@type\": \"Question\", \"name\": \"Has The Whole Fish Cookbook won awards?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It won two 2020 James Beard Awards, including Book of the Year, the 2019 André Simon Food Award and the Australian Book Industry Association's Illustrated Book of the Year in 2020.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824821272628,"sku":"9781743795538","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/the-whole-fish-cookbook-josh-niland-cookbook-front.png?v=1792925489","url":"https:\/\/www.therubhub.com.au\/products\/the-whole-fish-cookbook-josh-niland-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}