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Fish Butchery: Mastering The Catch, Cut, And Craft
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Fish Butchery: Mastering The Catch, Cut, And Craft in Franklin, TN
Current price: $42.00
Barnes and Noble
Fish Butchery: Mastering The Catch, Cut, And Craft in Franklin, TN
Current price: $42.00
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Winner of the 2024 James Beard Award for Restaurant and Professional book of the year.
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 groundbreaking 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—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,
will disrupt, challenge and inspire the next generation.
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 groundbreaking 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—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,
will disrupt, challenge and inspire the next generation.
Winner of the 2024 James Beard Award for Restaurant and Professional book of the year.
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 groundbreaking 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—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,
will disrupt, challenge and inspire the next generation.
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 groundbreaking 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—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,
will disrupt, challenge and inspire the next generation.
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