Fish Butchery: Mastering The Catch, Cut And Craft by Josh Niland - Food & Drink - Hardcover

Details
Condition: Brand New
Format: Hardcover
ISBN: 9781743799192
Publisher: Hardie Grant Books

Overview
Fish Butchery: Mastering The Catch, Cut And Craft is the landmark hardcover guide from James Beard Award-winning chef Josh Niland, founder of Sydney's celebrated Saint Peter restaurant. Structured around three parts — Catch, Cut and Craft — the book blends practical butchery instruction with over 40 inventive recipes, offering home cooks and professional chefs alike a fresh, sustainable way to think about seafood from source to plate.

About the Book
Building on the international success of his debut, The Whole Fish Cookbook, Josh Niland pushes fish cookery even further in Fish Butchery. The book opens with Catch, exploring sourcing, handling and the sustainability pressures shaping today's seafood industry, before moving into Cut, a richly illustrated section covering essential and advanced filleting techniques such as the reverse butterfly and double saddle. These methods show cooks how to reimagine a whole fish into entirely new cuts and forms, minimising waste while maximising flavour. The final section, Craft, delivers more than 40 recipes ranging from comforting classics like fish sticks and pies to charcuterie-inspired creations such as fish sausage and chorizo. Throughout, Niland shares the transport, ageing and storage techniques that have made him one of the most influential voices in modern seafood cookery. Printed across 272 pages in full colour, this hardcover edition is both a technical manual and a persuasive manifesto for reducing waste in professional and home kitchens. It is an essential shelf addition for anyone serious about nose-to-tail (or rather, head-to-tail) fish cookery, and a natural follow-up for readers who loved Niland's earlier award-winning work.

• Master professional-level filleting and butchery techniques, from reverse butterfly to double saddle
• Discover over 40 inventive recipes that transform often-discarded cuts into delicious dishes
• Learn practical sourcing, ageing, transport and storage methods that reduce waste and boost flavour
• Written by a James Beard Award-winning chef trusted by kitchens and fishmongers worldwide
• Full-colour hardcover presentation makes it a durable reference and an impressive gift

About the Author
Josh Niland is the founder, owner and executive chef of Saint Peter in Sydney, one of the world's most acclaimed seafood restaurants. Renowned for reshaping how chefs and fishmongers approach fish, Niland first rose to international prominence with The Whole Fish Cookbook, which won two James Beard Awards. Fish Butchery continues his mission to champion whole-animal, low-waste seafood cookery, cementing his reputation as one of the most influential culinary voices working today.

Why You'll Love This Cookbook
Whether you're a professional chef, culinary student or passionate home cook, Fish Butchery delivers expert technique, inventive recipes and a genuine sustainability message — all wrapped in a beautifully produced hardcover that looks as good on the shelf as it reads in the kitchen.

Please Note: Cover design may vary slightly; this listing reflects the UK edition ISBN and cover as shown.