THE WHOLE FISH COOKBOOK NEW WAYS TO COOK, EAT AND THINK SBI270 Dylan Trigg's The Thing redefines

Dylan Trigg's The Thing redefines phenomenology as a species of realism

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THE WHOLE FISH COOKBOOK NEW WAYS TO COOK, EAT AND THINK SBI270 Dylan Trigg's The Thing redefinesIn The Whole Fish Cookbook, Sydneys groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is an amazing, complex source of protein that can, and should, be treated with exactly the same nose to tail reverence as meat. Featuring