The Whole Fish Cookbook

responsibility and innovation coexist.' - Grant Achatz, chef and author

'Josh Niland is a genius.' - Nigella Lawson, author

'To desire simplicity is a very complex exercise. Josh Niland is an inspiration to our profession. In The Whole Fish Cookbook he offers us a wealth of enjoyment and enthusiasm. In a compelling way, he shows us that with time and patience you can discover the real depth of flavour.' - Bo Bech, chef and author

'I have followed Josh for such a long time and adore him and his use of every part of a fish - what a trailblazer he is ... this book is for home cooks as much as chefs and I applaud it.' - Maggie Beer, author

'Josh Niland's uncompromising discipline combined with his unique scale-to-tail, sustainable seafood philosophy has led to a revolution in the way we think, feel, prepare and eat seafood.' - Kylie Kwong, chef and author

'I have been racking my brain trying to think of an American restaurant that comes close to the inventiveness and deep consideration that seafood is afforded at Saint Peter, to no avail ... Saint Peter is proof that when it comes to the modern dedicated seafood restaurant, Australia does it best.' - Besha Rodell, The New York Times

'Josh Niland can coax deliciousness from fish eyeballs, swim bladders and even fish blood with confidence and elegance ... his endeavours, sometimes hauntingly visceral, other times plainly cheeky, [are] always beautiful and restrained. His approach is going to change the way the world thinks about cooking and eating seafood.' - Melanie Hansche, Food & Wine

'This is a book anyone who cares about the future sustainability of our food sources and loves fish has to own.' - Sudi Pigott, The Spectator

'I have been waiting for a book like this: a primer that breaks down the elements of fish cookery. Many of us wish we ate more fish, yet we strangely don't tend to cook it much. Niland, a young Australian chef, demystifies fish, from knowing when it is fresh, to butterflying a sardine. This is a cheffy volume, featuring extraordinary creations such as black fish pudding or a coral trout tail glazed to taste like a Christmas ham. What excited me most were the simple, methodical tips on techniques such as poaching or how to get a really crisp skin on a pan-cooked fillet (weight it down slightly).' - Bee Wilson, The Sunday Times

'This book has gained an underground following among cooks, professional and amateur. The idea is simple, that we should honour fish with the same care and attention that we do meat and "butcher" them accordingly. The results may well change western cooking.' - Tim Hayward, The Financial Times

'Will this become as influential as Nose to Tail Eating? The Australian chef Josh Niland takes the rule of wasting no part of the animal and applies it to fish. It's not a book for casual cooks - not all of us are ready for cod liver and parsley on toast or fish fat caramel slice - but there are recipes and techniques that will benefit fish lovers.' - Tony Turnbull, The Times