| Description |
271 pages : illustrations (colour) ; 29 cm |
| Note |
Includes index. |
| Contents |
Introduction (or the market for lemons) -- What is a fish butchery? -- The story so far -- How to use this book -- Catch. Monger vs butcher; The problem with wet fish; What is rigor mortis?; Dry-aged fish; A fish's journey from sea to shore -- Cut. Tools of the trade; Scaling, knife-scaling and gutting; Offal utilisation; The cuts -- Craft. Charcuterie; Pastries, patties and crumbed goods; Snacks and sundries; Artisanal goods. |
| Summary |
"James Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art of Fish Butchery, with expert techniques and ground-breaking recipes that are an urgent call for action on culinary sustainability. Josh's multi award-winning debut The Whole Fish Cookbook created a new blueprint for fish cookery, while its bestselling sequel Take One Fish unpacked 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 sections - Catch, Cut and Craft - and illustrated by legendary artist and musician Reg Mombassa, it's 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 fish - from reverse butterfly to double saddle - as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo, Fish Butchery will disrupt, challenge and inspire the next generation"--Publisher's description. |
| Subject |
Fishery processing.
|
|
Cooking (Seafood)
|
|
Cooking (Seafood) (OCoLC)fst01753184
|
|
Fishery processing. (OCoLC)fst00926268
|
| Genre/Form |
Cookbooks. (OCoLC)fst01752725
|
|
Cookbooks.
|
| Added Author |
Palmer, Rob (Food photographer), photographer.
|
| ISBN |
1743799195 (hardback) |
|
9781743799192 (hardback) |
|
