防詐3要訣：不聽信、不操作、掛斷電話 
Fish Butchery: Mastering the Catch, Cut, and Craft
出版日期：
2023/10/16
1,600
分期3期0利率✕每期533元
3 期 0 利率✕每期 533 元
臺灣銀行、合作金庫、第一銀行、華南銀行、彰化銀行、台北富邦、國泰世華、兆豐商銀、臺灣中小企銀、滙豐銀行、新光銀行、聯邦銀行、遠東銀行、永豐銀行、玉山銀行、凱基銀行、星展銀行、台新銀行、安泰銀行、中國信託、台灣樂天
※ 除不盡餘數將於第一期收取
訂單自國外空運，約14-21個工作天(不含例假日)到貨後依序出貨。為縮短等待，建議將此商品和其他商品分開下單。
查詢門市庫存
內容簡介
Winner of the 2024 James Beard Award for Restaurant and Professional book of the year. James Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art of Fish Butchery, with expert techniques and groundbreaking recipes that are an urgent call for action on culinary sustainability. Josh's multi award-winning debut The Whole Fish Cookbook created a new blueprint for fish cookery, while its bestselling sequel Take One Fish unpacked 15 different species to reveal their true gastronomic potential. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen. Presented in three stunning sections--Catch, Cut and Craft--it's both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish. Featuring detailed instructions on how to prepare fish--from reverse butterfly to double saddle--as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo, Fish Butchery will disrupt, challenge and inspire the next generation.
作者介紹
Chef Josh Niland has transformed the way we cook, transport, age and store fish. His ethical, sustainable and revolutionary approach has received global recognition, while fellow chefs, marine experts, seafood companies and fishmongers have applauded and embraced his new philosophy. With wife Julie, and at age 26, he opened his first restaurant, Saint Peter, in Sydney's Paddington, in 2016 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, and has been translated into ten languages. The sequel, Take One Fish, was published in 2021 and garnered further esteem and awards. With the latest James Beard Award for Fish Butchery in 2024, he now has 4 of these prestigious awards to his name.
規格
誠品貨碼 / 2682791705005
ISBN13 / 9781743799192
ISBN10 /
EAN貨碼 / 9781743799192
頁數 / 272
裝訂 / H:精裝
語言 / 3:英文
尺寸 / 28.7x22.1x2.5
級別 / N:無
重量(g) / 1451.5
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