TAKE ONE FISH: THE NEW SCHOOL OF TAIL-TO-SCALE COOKING AND EATING. By Josh Niland.

2021 1st edition. Large 4to hardback (224 x 291mm). Pp272. Colour photographs throughout by Rob Palmer, photograph end-papers. Red boards, decorations and titles in white, spine titled in white. Issued without a dust-wrapper.

Cooking more or less every possible part of a fish without throwing anything away. Australian chef Josh Niland explains how to do it, with many good recipes. Chapters include: Extra small: Sardines; Herring. Small: Blue mackerel; Gurnard; Red mullet. Medium: John Dory; Coral trout (spotted grouper, Plectropomus leopardus); Snapper; Flounder. Large: Grouper; Yellowtail kingfish; Spanish mackerel. Extra large: Tuna; Swordfish. Basics of fish preparation and cookery.