Whole Fish Cookbook


Pioneering new ways to cook, eat and think, Australia’s groundbreaking chef Josh Niland beautifully articulates every aspect of fish cookery, while methodically opening minds to how sustainability and creativity can coexist.  From the raw, cured and pickled to the poached, fried and roasted, this book is packed with over 60 innovative recipes, such as Smoked Ocean Trout Rillette, Fish Cassoulet, Roast Fish Bone Marrow, and even The Perfect Fish and Chips.