Skip to content

Take One Fish
Stock Photo: Cover May Be Different

Take One Fish Hardcover - 2021

by Niland, Josh

  • New

Description

Hardie Grant. New. Special order item direct from the distributor
New
NZ$100.20
NZ$25.03 Shipping to USA
Standard delivery: 6 to 12 days
More Shipping Options
Ships from Russell Books Ltd (British Columbia, Canada)

Details

  • Title Take One Fish
  • Author Niland, Josh
  • Binding Hardcover
  • Condition New
  • Pages 272
  • Volumes 1
  • Language ENG
  • Publisher Hardie Grant
  • Date 2021-08-31
  • Illustrated Yes
  • Features Illustrated, Index
  • Bookseller's Inventory # R9781743796634
  • ISBN 9781743796634 / 1743796633
  • Weight 3.27 lbs (1.48 kg)
  • Dimensions 11.45 x 8.91 x 1.06 in (29.08 x 22.63 x 2.69 cm)
  • Library of Congress subjects Cooking (Fish), Cookbooks
  • Dewey Decimal Code 641.692

About Russell Books Ltd British Columbia, Canada

Biblio member since 2006
Seller rating: This seller has earned a 5 of 5 Stars rating from Biblio customers.

Family owned and operated since 1961. Located in Downtown Victoria selling new, used, and remainder titles in all categories. We also have an extensive selection of Journals, cards and calendars.

Terms of Sale: For further information - (250) 361-4447 (GST applied to all Canadian orders). Shipping prices are based on books weighing 2.2 LB, or 1 KG. Canadian and U.S. orders sent with Automated Package Tracking and delivery confirmation, where available. If your book order is heavy or over-sized, we may contact you regarding any extra shipping costs.

Browse books from Russell Books Ltd

About the author

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.