Your cart

Your cart is empty

Cookbook for sustainable, holistic fish cuisine: 60 recipes and product information with step-by-step instructions for scaling, gutting, filleting, smoking, curing, dry-aging, and much more.

Revolution in fish cuisine: With a completely new approach to the processing and preparation of fish, Australian chef Josh Niland is turning the modern cooking scene on its head. His motto "minimize waste and maximize taste" calls for the complete use of the fish, from the gills to the fins, including bones and innards.

In his cookbook, he shows in a clear and varied way what a fish has to offer besides the fillet, and reveals the best preparation methods and recipes for it. Starting with conscious purchasing and expert cutting to dry-aging, smoking and curing.

With over 60 recipes for dozens of fish species such as smoked sea trout rillette, swordfish saltimbocca, grilled red mullet with seaweed butter, spicy marlin ham or cod liver on toast: this innovative fish knowledge and diverse recipe collection invites you to think, cook and enjoy fish in a completely new way.

Features:
Hardcover
160 colour illustrations
Dimensions:
21.6x28.3cm
Scope:
256 pages
Language:
German
ISBNs:
978-3-7913-8727-7

The whole fish - recipes from the fin to the gill. Cookbook

38,00 €
Unit price
per 
Tax included. | Shipping calculated at checkout.
FREE SHIPPING from 100 € *
Availability
 

Have questions? Contact us

Free Shipping from 100 € *

Secure payment

Cookbook for sustainable, holistic fish cuisine: 60 recipes and product information with step-by-step instructions for scaling, gutting, filleting, smoking, curing, dry-aging, and much more.

Revolution in fish cuisine: With a completely new approach to the processing and preparation of fish, Australian chef Josh Niland is turning the modern cooking scene on its head. His motto "minimize waste and maximize taste" calls for the complete use of the fish, from the gills to the fins, including bones and innards.

In his cookbook, he shows in a clear and varied way what a fish has to offer besides the fillet, and reveals the best preparation methods and recipes for it. Starting with conscious purchasing and expert cutting to dry-aging, smoking and curing.

With over 60 recipes for dozens of fish species such as smoked sea trout rillette, swordfish saltimbocca, grilled red mullet with seaweed butter, spicy marlin ham or cod liver on toast: this innovative fish knowledge and diverse recipe collection invites you to think, cook and enjoy fish in a completely new way.

Features:
Hardcover
160 colour illustrations
Dimensions:
21.6x28.3cm
Scope:
256 pages
Language:
German
ISBNs:
978-3-7913-8727-7