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Fish Butchery
£32.00
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If you find the same book(s) cheaper (new, in stock, like-for-like including delivery), we’ll match it. Read the full policy.
Description
Winner of the 2024 James Beard Award, this book serves as a comprehensive guide to the techniques and recipes of fish butchery. It challenges traditional practices in the food industry while promoting culinary sustainability. The content is divided into three sections: Catch, Cut, and Craft, providing detailed instructions on preparing various fish species. Following Niland's previous works, it highlights the gastronomic potential of fish and encourages readers to explore new ways of cooking with seafood.
Specifications
Format: Hardback
Dimensions: × ×
Pages: 272
Publisher: Hardie Grant Books
ISBN: 9781743799192
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