fish taco

Swordfish Tacos Al Pastor
Swordfish Tacos Al Pastor

Swordfish Tacos Al Pastor, Take One Fish: The New School of Scale-to-Tail Cooking and Eating by Josh Niland. Photography by Rob Palmer.

Take One Fish: The New School of Scale-to-Tail Cooking and Eating 

Forget everything you thought you knew about cooking fish with Take One Fish. There are no rules when it comes to fish according to James Beard award-winning chef Josh Niland, only an endless world of possibilities.

With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey—from elaborate to easy, small to large and—always—scale to tail. With flair, colour, and flavour, Take One Fish unpacks each of Josh’s 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder.

Josh’s multi-award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that’s right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready.

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Cookbook Review: Taqueria 

Taqueria is an homage to the best of Mexican cuisine. Across four chapters (Flavour Fiestas; Salsas, Salads & Vegetables, Taqueria and Margaritas & More), it is a crash course in cooking the food of Latin America right. Its emphasis is on taking the building blocks and showing people that, with quality ingredients, attitude and a little application, they can create an authentic, standout feast.

In total, it includes more than 80 recipes, ranging from corn, prawn and bacon tortillas to homemade chorizo and sweet potato quesadillas. As well, the salsas, salads & vegetables chapter recognizes the ever-growing appreciation for plant-based dishes with a 20-plus recipe line-up of envelope-pushing vegetarian dishes (as well as a nod to the near universal love of guacamole in its myriad iterations).

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