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.
