Fish are at home in the water, but that doesnt mean we cant get up close and personal with these colorful creatures. From the goldfish we keep as pets to the big fish that live in our oceans, there is plenty of variety to be found among the fins and gills these animals all have. This book for beginning readers explores the watery world of fish both big and small, using accessible language and vivid photographs to show that although fish all share similar features, they are all distinct in amazing ways.
Dive in with these fascinating creatures of the sea! Can animals be identified by just one of their distinctive parts? Readers get the chance to find out in this guessing-game picture book. First, they are shown a body part and asked which ocean animal it belongs to. Then, the following spread reveals the whole animal, along with a description of its characteristics Ü particularly its one-of-a-kind body part Ü and habitat. From fins to flippers and tentacles to tails, thereês no better introduction to the awesomeness of ocean animals! With bold illustrations and playful fun for all, this book offers a unique look at ocean animals, one body part at a time.
Fish Head was a scratched-up, patched-up, proud waterfront cat, who did just what he liked to do, when he liked to do, how he liked to do it. One day, he chased a fat grandfather rat onto the deck of a big white sail boat, and before he knew it, Fish Head was at sea, and seasick, and he didn't like it!
Forget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking 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. 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. With flair, colour and bucket loads of 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. Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh’s mission – to get more people having fun with fish ingenuity every day.
WINNER OF TWO JAMES BEARD AWARDS IN 2020 Restaurant and Professional and the prestigious BOOK OF THE YEAR WINNER OF THE 2019 ANDRÉ SIMON FOOD AWARD Winner of The Australian Book Industry Association's Illustrated Book of the Year in 2020 Shortlisted as debut cookbook of the year in the 2020 Fortnum & Mason food & drink awards Longlisted as Booksellers choice in the adult non-fiction category by the Australian Booksellers Association A mind-blowing masterpiece from one of the most impressive chefs of a generation. – Jamie Oliver My cookbook of the year. – Yotam Ottolenghi, The Guardian Josh Niland is a genius – Nigella Lawson In The Whole Fish Cookbook, 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. It features more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - The Perfect Fish and Chips. Many of us would like to eat more fish but worry about the environmental impact and often end up cooking the same old salmon fillet on repeat. The Whole Fish Cookbook will soon have you embracing new types and will change the way you buy, cook and eat fish. There is so much more to a fish than just the fillet, and it is indeed true what they say about there being more than just a handful of fish in the sea.
New York Times Bestseller The good, the bad, and the ugly, served up Bourdain-style. Bestselling chef and Parts Unknown host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.
Thirty years of seafood wisdom have been gathered into this cookbook and guide for cooks who want to know more than just how to bake or fry fish. Included are more than 160 original seafood recipes developed by the dedicated testers and tasters of the Seafood Lab kitchen in Carteret County, N.C.
As a Chinese proverb says 'The fish rots from the head' and so it is with businesses and other organisations - the buck starts and stops in the boardroom. This third edition of Bob Garratt's bestselling book that highlights the importance of effective corporate governance has been extensively updated following the corporate scandals of the early 2000s - Enron, WorldCom, Tyco - and the abysmal boardroom standards that the credit crunch and ensuing global financial crisis brought to light. This new edition builds on the Learning Board model developed by the author and now widely used internationally by corporations and public sector organisations such as the NHS. The result is a thought-provoking and highly practical book that will be invaluable to all those with responsibility for corporate governance - and also those who subject them to scrutiny. What Sir Adrian Cadbury, whose committee's groundbreaking report on corporate governance was published nearly twenty years ago, said about the first edition remains as true today as ever: 'No director can afford to ignore this book'.
Among the fishes, a remarkably wide range of biological adaptations to diverse habitats has evolved. As well as living in the conventional habitats of lakes, ponds, rivers, rock pools and the open sea, fish have solved the problems of life in deserts, in the deep sea, in the cold antarctic, and in warm waters of high alkalinity or of low oxygen. Along with these adaptations, we find the most impressive specializations of morphology, physiology and behaviour. For example we can marvel at the high-speed swimming of the marlins, sailfish and warm-blooded tunas, air-breathing in catfish and lung fish, parental care in the mouth-brooding cichlids and viviparity in many sharks and toothcarps. Moreover, fish are of considerable importance to the survival of the human species in the form of nutritious, delicious and diverse food. Rational exploitation and management of our global stocks of fishes must rely upon a detailed and precise insight of their biology. The Chapman & Hall Fish and Fisheries Series aims to present timely volumes reviewing important aspects of fish biology. Most volumes will be of interest to research workers in biology, zoology, ecology and physiology but an additional aim is for the books to be accessible to a wide spectrum of non-specialist readers ranging from undergraduates and postgraduates to those with an intrerest in industrial and commercial aspects of fish and fisheries.
Fish: The Basics has received praise from all quarters for its breadth, clarity, and for the flexibility it gives the seafood cook. Every one of the more than 100 recipes suggests as many as a dozen choices of fish and shellfish that work equally well, with precise cooking times for each. The second part of the book contains more than 200 illustrated profiles of fish and shellfish, including many of the lesser-known varieties that are increasingly common in the marketplace, with a list of recipes that are appropriate for each one. Dozens of step-by-step illustrations of technique in Fish: The Basics ensure that the seafood cook, whether beginner or expert, will never be caught short and forced to choose something less than fresh.
