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The Whole Fish Cookbook: New Ways to Cook, Eat and Think Relié – Grands caractères, 1 septembre 2019
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WINNER OF TWO JAMES BEARD AWARDS IN 2020 Restaurant and Professional and the prestigious BOOK OF THE YEAR
WINNER OF THE 2019 ANDRÉ SIMON FOOD AWARD
Winner of The Australian Book Industry Association's Illustrated Book of the Year in 2020
Shortlisted as debut cookbook of the year in the 2020 Fortnum & Mason food & drink awards
Longlisted as Booksellers choice in the adult non-fiction category by the Australian Booksellers Association
A mind-blowing masterpiece from one of the most impressive chefs of a generation. - Jamie Oliver
My cookbook of the year. -Yotam Ottolenghi, The Guardian
Josh Niland is a genius - Nigella Lawson
In The Whole Fish Cookbook, 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.
It features more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - The Perfect Fish and Chips. Many of us would like to eat more fish but worry about the environmental impact and often end up cooking the same old salmon fillet on repeat. The Whole Fish Cookbook will soon have you embracing new types and will change the way you buy, cook and eat fish.
There is so much more to a fish than just the fillet, and it is indeed true what they say about there being more than just a handful of fish in the sea.
Description du produit
Revue de presse
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.
Détails sur le produit
- Éditeur : Hardie Grant Books; Hardback édition (1 septembre 2019)
- Langue : Anglais
- Relié : 256 pages
- ISBN-10 : 174379553X
- ISBN-13 : 978-1743795538
- Poids de l'article : 1.42 kg
- Dimensions : 22.48 x 2.54 x 29.08 cm
- Classement des meilleures ventes d'Amazon : 26 en Poissons et fruits de mer (Livres)
- 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.