A whole new way to think about cooking fish, from scale to tail.
Sydney chef Josh Niland rethinks nearly everything about fish cookery. Jamie Oliver has called it the work of one of the most impressive chefs of his generation, and chef Kylie Kwong credits Niland's discipline and sustainable scale-to-tail approach with genuinely changing how we prepare and eat seafood. Instead of the same salmon fillet on repeat, Niland uses far more of the fish and treats seafood with the care usually reserved for meat. Groundbreaking, beautifully done, and genuinely useful for anyone who wants to cook fish better.
Details:
- A new approach to sustainable, whole-fish cookery
- By acclaimed Sydney seafood chef Josh Niland
- Scale-to-tail philosophy that uses more of the fish
- Praised by Jamie Oliver, Kylie Kwong, and others
