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The Whole Fish Cookbook: New ways to cook, eat and think (English Edition) Format Kindle
The Whole Fish Cookbook is the bestselling cookbook that has changed the way we think about fish. Jamie Oliver called Josh Niland one of the most impressive chefs of a generation and Yotam Ottolenghi voted the book one of his favourites – ever. Add to that a swag of awards, including: The Australian Book Industry Association’s Illustrated Book of the Year in 2020; André Simon Food Book Award 2019; and two James Beard awards in 2020 – Restaurant and Professional and the prestigious Book of the Year. The Whole Fish Cookbook was also shortlisted as debut cookbook of the year in the Fortnum & Mason food & drink awards in 2020 and longlisted as Booksellers’ choice in the adult non-fiction category by the Australian Booksellers’ Association. As well, photographer Rob Palmer won the National Photographic Portrait Prize in 2020 with a stunning photo of Josh from the book.'My cookbook of the year.' – Yotam Ottolenghi, The Guardian
'A mind-blowing masterpiece from one of the most impressive chefs of a generation.' – Jamie Oliver
'Josh Niland is a genius.' – Nigella Lawson
We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?
In The Whole Fish Cookbook, Sydney’s groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.
Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet, and that there are more than just a handful of fish in the sea.
Description du produit
Quatrième de couverture
In The Whole Fish Cookbook, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.
Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.
--Ce texte fait référence à l'édition hardcover.
Revue de presse
'A mind-blowing masterpiece from one of the most impressive chefs of a generation.' -- Jamie Oliver, chef and author
'There's no other chef in the world that I would rather have scale me with his knife, dry-age me, roast me, glaze me, rest me, slice me, serve me than this powerful spirit! Thank you Josh for paying attention and caring the way you do! You are a shining light!' -- Matty Matheson, chef and author
'Here's one of those rare books that teaches you the basics. An inspiring read, and something to return to again and again - these pages are sure to be worn down quick.' - Rene Redzepi, chef and author
'If you love cooking fish, this book will be a revelation. You'll learn about dry-ageing to concentrate flavour and using every part but the bubble from the fish's mouth!' -- Rick Stein, chef and author
'Well that was a smack around the head! This book is a game changer! Josh has basically taken all the old ways of fish prep and cookery and thrown the bad ones out the window then turned what remains on its head. This book is such an eye opener for me personally and at the same time makes so much sense when Josh explains how he thinks about the world of seafood. This is a very, very special book and in many years to come, I will look back at this moment in time and say to myself, "Remember that time when Josh from Saint Peter brought that book out and we all had to rethink the way we prepared and cooked fish and seafood forever?" Thanks Josh and to all the team at Saint Peter for sharing this knowledge with us! -- Nathan Outlaw, chef and author
'Equal parts comprehensive technical manual and a giant porthole into creativity, chef Niland's honest and pure approach to all things fish is inspiring. The Whole Fish Cookbook beautifully articulates the entire animal approach while methodically opening the reader's mind to how responsibility and innovation coexist.' -- Grant Achatz, chef and author
'Josh Niland is a genius.' -- Nigella Lawson, author
'To desire simplicity is a very complex exercise. Josh Niland is an inspiration to our profession. In The Whole Fish Cookbook he offers us a wealth of enjoyment and enthusiasm. In a compelling way, he shows us that with time and patience you can discover the real depth of flavour.' -- Bo Bech, chef and author
'I have been racking my brain trying to think of an American restaurant that comes close to the inventiveness and deep consideration that seafood is afforded at Saint Peter, to no avail ... Saint Peter is proof that when it comes to the modern dedicated seafood restaurant, Australia does it best.' -- Besha Rodell, The New York Times
'Josh Niland can coax deliciousness from fish eyeballs, swim bladders and even fish blood with confidence and elegance ... his endeavours, sometimes hauntingly visceral, other times plainly cheeky, [are] always beautiful and restrained. His approach is going to change the way the world thinks about cooking and eating seafood. --Melanie Hansche, Food & Wine--Ce texte fait référence à l'édition hardcover.
Détails sur le produit
- ASIN : B07WGP8KRF
- Éditeur : Hardie Grant Books; 1er édition (1 septembre 2019)
- Langue : Anglais
- Taille du fichier : 85982 KB
- Synthèse vocale : Activée
- Lecteur d’écran : Pris en charge
- Confort de lecture : Activé
- X-Ray : Activé
- Word Wise : Activé
- Nombre de pages de l'édition imprimée : 360 pages
- Classement des meilleures ventes d'Amazon : 187,008 en Boutique Kindle (Voir les 100 premiers en Boutique Kindle)
- Commentaires client :
À propos de l'auteur
Meilleurs commentaires provenant d’autres pays
The presentation of the book cannot be faulted - full of tempting colour photographs in the best traditions of cooking books aimed at collectors of the genre - and the parts on techniques, such as butchery, cooking methods, using bits of whole fish that one might never have thought of are outstanding.
The recipes, though, are to a pretty large extent of a technicality and 'fiddle factor' that would put a lot of potential home chefs off, however tempting the descriptions and photos might be, and is fair proof that they are aimed at a professional readership with professional catering kitchens at their disposal...and quite likely, the staff to go with them!
Furthermore, the book is Australian, with Australian fish types (though European substitutes are given as an afterthought in most recipes) and some unusual ingredients that the average cook would have difficulty in finding.
Finally, the concept of 'whole fish': sadly in most of the UK, fishmongers have ceased to exist and getting hold of whole fish anywhere but in certain (but far from all) coastal areas is simply impossible.
So yes, a great book and I love it BUT....apart from the techniques part, I'm not so sure that many of the recipes will be seen on domestic dining tables.
...and I'm pretty sure I'll never cook from it.
Niland goes into wonderful detail about how to source and store your fish -- and the unfortunate reality is the majority of the UK just does not have the food culture necessary to source whole, quality fish appropriate for this cookbook. If you live in London or in one of the UK's fishing ports, I truly envy your ability to cook using the knowledge and recipes here. For the rest of us though, it's back to our shrink-wrapped, turmeric-dyed "smoked" haddock fillets...
I think this book is aimed at high end restaurants and chefs. Not us mortals.