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The whole fish cookbook : new ways to cook, eat and think
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The whole fish cookbook : new ways to cook, eat and think

by Josh Niland, Rob Palmer

Offering a nose-to-tail approach to seafood, this cookbook details techniques for sourcing, butchering, dry ageing and curing fish. It features more than 60 recipes that encourage readers to move beyond the fillet and utilise the whole fish.

Accession 15271 ISBN 9781743795538 Publisher Hardie Grant
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The whole fish cookbook : new ways to cook, eat and think cover
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TAGS
Curated Derived
Animals Biology Communication Culture Economics Food and Drink Publications Science Service Industries Social Sciences Technology
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on_shelf
True
position_updated_at
never
orientation
unknown
Details

Physical

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Hard Back
dimensions
none captured
spine_text
none captured

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Identity

name→ title
The whole fish cookbook : new ways to cook, eat and think
vernon_id
24033
accession_no→ accession_number
15271
vernon_slug
the-whole-fish-cookbook-new-ways-to-cook-eat-and-think-josh-niland-photography-by-rob-palmer

Drives Pulse state

curr_loc_status→ on_shelf
On Shelf
location_name
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location_reason
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isbn_issn→ isbn (when valid)
9781743795538

Descriptive

production_date
2019
object_type
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object_status
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brief_description
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. -- blurb.

Subjects & people

authors→ author (initial fill only)
Josh Niland, Rob Palmer
tags→ tags
Science, Social sciences, Civilisation, Sociology, Communication, Books, Publications, Cookbooks, Cooking, Food science, Economics, Industries, Animals, Food, Service industries, Hospitality industry, Fishes, Aquatic animals, Food of animal origin, Restaurants, Food service, Food -- Preservation, Cooking -- Equipment and supplies, Salting of food
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Cover image

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