MTU Library Catalogue

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Whole catch / Aishling Moore ; illustrated by Nicky Hooper

By: Moore, Aishling [author].
Contributor(s): Hooper, Nicky [illustrator].
Material type: materialTypeLabelBookPublisher: Dublin : Blasta Books, 2024Description: 67 pages : illustrations ; 22 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781739210540 (hardback).Subject(s): Cooking (Fish)DDC classification: 641.692
Contents:
Introduction -- Mackerel -- Hake -- Oysters and mussels -- Crab and langoustines -- Squid -- Preserved fish -- Sauces and condiments.
Holdings
Item type Current library Call number Status Notes Barcode
General lending MTU Bishopstown Library Lending 641.692 (Browse shelf(Opens below)) Available MTU Cork Module HOSP6165 - Core reading 00220157
General lending MTU Bishopstown Library Lending 641.692 (Browse shelf(Opens below)) Available MTU Cork Module HOSP6165 - Core reading 00220156
Total holds: 0

Enhanced descriptions from Syndetics:

The whole-catch approach underpins everything Aishling Moore does at her Goldie seafood restaurant in Cork City. She wants to serve the fish that had previously been thrown back and to convert the wary to fully fledged seafood lovers. Determined to take whatever was landed and to use as much of that as possible, not to mention building up a larder for days when bad weather meant there were no boats out, Aishling had to get creative. That philosophy is reflected in Whole Catch, which shows you how to cook seafood from gill to fin. With musings on sustainable seafood and regenerative aquaculture, illustrated step-by-step instructions on how to prepare whole fish and pro tips for how to cook fish at home, Aishling challenges the idea of the 'catch of the day' and will change how you think about seafood.

Includes index.

Introduction -- Mackerel -- Hake -- Oysters and mussels -- Crab and langoustines -- Squid -- Preserved fish -- Sauces and condiments.

Author notes provided by Syndetics

Aishling Moore is one of Ireland's most exciting young chefs. Her fish restaurant, Goldie, in Cork's city centre, has pioneered gill-to-fin cooking in Ireland. By adopting a whole catch approach, the restaurant allows what's landed to dictate what's served. Goldie opened in late 2019. In 2020, Aishling was named Chef of the Year by John and Sally McKenna. Goldie achieved Michelin Bib Gourmand status in 2021 and in 2022 was awarded Best Casual Dining in Ireland 2022 by both Food & Wine Magazine and the Restaurant Association of Ireland. In 2023, Aishling was named Best Young Chef of the Year in the Food & Wine Magazine Awards and became the deputy head of the Euro-Toques Ireland Food Council.