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Take One Fish: The New School of Scale-to-Tail Cooking and Eating
$ 40
Forget everything you thought you knew about cooking fish with Take One Fish. There are no rules when it comes to fish according to James Beard award-winning chef Josh Niland, only an endless world of possibilities.
With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey – from elaborate to easy, small to large, and – always – scale to tail. With flair, color, and flavor, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder.
Josh's multi-award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that's right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready.
Celebrate the drips, crunchy bits, burnt edges, and imperfections that are so central to Josh's mission – to get more people having fun with fish ingenuity every day.
With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey – from elaborate to easy, small to large, and – always – scale to tail. With flair, color, and flavor, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder.
Josh's multi-award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that's right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready.
Celebrate the drips, crunchy bits, burnt edges, and imperfections that are so central to Josh's mission – to get more people having fun with fish ingenuity every day.