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Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"a-size-large a-spacing-none\"\u003e\u003cspan\u003eFire up the grill, and enjoy. 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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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFeaturing more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, \u003c\/span\u003e\u003cem\u003eThe Whole Fish Cookbook\u003c\/em\u003e\u003cspan\u003e will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.\u003c\/span\u003e","brand":"Chronicle","offers":[{"title":"Default Title","offer_id":29985849704566,"sku":"","price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0064\/0463\/6790\/products\/61tUXa8_qDL.jpg?v=1568851167"},{"product_id":"signed-samin-nosrat-salt-fat-acid-heat-mastering-the-elements-of-cooking","title":"Salt Fat Acid Heat: Mastering the Elements of Cooking (Samin Nosrat) *Signed*","description":"\u003cp\u003e\u003cstrong\u003eBookplate signed by Samin mounted inside.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the tradition of \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Joy of Cooking\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e\u003cem\u003e \u003c\/em\u003eand \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eHow to Cook Everything\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e comes \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eSalt, Fat, Acid, Heat\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSalt\u003c\/span\u003e\u003cspan\u003e, which enhances flavor; \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eFat\u003c\/span\u003e\u003cspan\u003e, which delivers flavor and generates texture; \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eAcid\u003c\/span\u003e\u003cspan\u003e, which balances flavor; and \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eHeat\u003c\/span\u003e\u003cspan\u003e, which ultimately determines the texture of food—and anything you cook will be delicious. 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