Autor/-in: Josh Niland
Chef Josh Niland has transformed the way we cook, transport, age and store fish. His ethical, sustainable and revolutionary approach has received global recognition. Fellow chefs, marine experts, seafood companies and fishmongers have applauded and embraced his new philosophy. In 2016 at the age of 27 and alongside his wife Julie, he opened his first restaurant, Saint Peter, in Sydney's Paddington to widespread acclaim. Two years later, the couple established Fish Butchery, Australia's first sustainable fishmonger with a temperature-controlled ice-free zone where line-caught fish are dry-handled and cut to order. Josh's pioneering approach, including his revolutionary dry-ageing philosophy, is covered in his first book, The Whole Fish Cookbook. Released in 2019, it garnered a swag of chef endorsements and international awards, including James Beard Book of the Year 2020. It has also been translated into seven languages.
Hier finden Sie zu den besten Preisen alle Bücher, eBooks und Hörbücher von Josh Niland.
Bestellungen bis 15:00 Uhr für Produkte auf Lager erhalten Sie - ohne Versandgebühr - am nächsten Werktag.
1
Meistgekauft
Auf Lager:
4
Fish Butchery
Mastering The Catch, Cut And Craft
-18.5 %
CHF 44.42
2
Meistgekauft
Auf Lager:
2
Take One Fish
The new school of scale-to-tail cooking and eating
-14.5 %
CHF 39.25
3
Meistgekauft
Auf Lager:
3
The Whole Fish Cookbook
New ways to cook, eat and think
-18.5 %
CHF 44.42
4
Auf Lager:
3
Man nehme einen Fisch
Neue Rezepte von der Flosse bis zur Kieme. 60 nachhaltige Zubereitungsvorschläge (u.a. gegrillt, gebacken, paniert, gefüllt, geräuchert oder trocke
-13.7 %
CHF 43.08
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