"Josh Niland’s The Whole Fish Cookbook won two James Beard Awards and praise from international culinary figures like Yotam Ottolenghi, Nigella Lawson, and Matty Matheson. It also put the spotlight on Niland’s ambitious fin-to-tail cooking at his restaurant, Saint Peter. He once served Osteria Francescana’s Massimo Bottura an unconventional dessert flavored with fish fat and scales — and it was such a triumph, Niland put it on Saint Peter’s menu. More recently, he switched out eggs for fish eyes in ice cream and shared the trick in his Fish Butchery cookbook." - Lee Tran Lam
Josh Niland