Saint Peter Chapter & Verse: The making of Sydney's legendary seafood restaurant - in over 100 recipes
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- Englisch ausgewählt
Fr. 69.90
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Verkaufsrang
14006
Einband
Gebundene Ausgabe
Erscheinungsdatum
24.09.2026
Verlag
Quadrille Publishing LtdSeitenzahl
448
Maße (L/B/H)
28.3/21.7/3.5 cm
Gewicht
1402 g
Sprache
Englisch
ISBN
978-1-76145-202-4
In 2026, Saint Peter marks a decade at the forefront of global dining - a restaurant that has quietly but decisively reshaped the way we think about fish. In Saint Peter: Chapter & Verse, Josh Niland brings that world to the page for the first time: a landmark work that captures the philosophy, precision and daily rhythm of one of the most original kitchens of its generation.
Structured around three expansive essays and over 100 defining recipes, the book moves between story and craft - tracing the evolution of the restaurant, articulating Niland's revolutionary whole fish approach, and offering a rare, deeply considered look at the mechanics of service. Recipes are presented as 'verses', interwoven through the narrative, spanning everything from foundational preparations to the dishes that have defined Saint Peter's menus, including its most iconic and unexpected creations.
At its core is a singular philosophy: that every fish deserves to be treated with rigour, intelligence and respect. From dry-ageing and butchery to cooking and presentation, Niland's work expands the possibilities of seafood in ways that are both technically groundbreaking and deeply thoughtful. This is not simply about sustainability, but about unlocking flavour, texture and potential at every stage.
Photographed by David Loftus and produced as a richly layered, design-led object, Saint Peter: Chapter & Verse is both a document of a restaurant at its peak and a lasting contribution to the global conversation around cooking. It is a book for chefs, serious home cooks and anyone interested in the intersection of craft, creativity and hospitality - a definitive statement from one of the most important voices in food today.
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