Whole Fish Cookbook

The Whole Fish Cookbook by Australian chef Josh Niland revolutionizes the way cooks approach seafood by advocating for a nose-to-tail philosophy applied to fish, minimizing waste and maximizing flavor. Niland draws on his expertise at his acclaimed Sydney fishmonger and restaurant Saint Peter to present techniques for butchering, aging, and cooking every part of the fish, from the flesh to the offal. The book was widely praised for its innovative and sustainable approach to seafood cookery and won multiple awards, including the James Beard Award.