I wavered over whether to include this limited edition set of Josh Niland’s three award-winning fish cookery books, The Whole Fish Cookbook, Take One Fish and Fish Butchery. After all, if you are a fan of fish butcher Josh’s highly innovative zero-waste approach to fish cookery then wouldn’t you already have the books? But, for those who might have missed them, or for culinary aficionados with an eye for design and technique, here you get all three books in a smart slipcase, a signed limited-edition John Dory print and a gorgeous new cover for The Whole Fish Cookbook with a glittering 3D black foil effect. All the books approach sustainability not by eating less, but by eating more of every fish – every fin, sperm sac, eyeball and gut. His first release, The Whole Fish Cookbook, introduced Josh’s new and unprecedented approach to looking at how to get more from your fish including methods more usually applied to meat – think dry ageing and making seafood charcuterie such as swordfish bacon or spearfish pastrami. Take One Fish focusses on 15 different types of fish, going through each one in exquisite detail and transforming fish in recipes that have traditionally used meat (think tuna mapo tofu or pot au feu). Fish Butchery takes a deep dive into expert technique with explicit instructions on proper dispatch, storage, ageing, handling and breakdown with textbook-level detail and step-by-step photography. Some of the recipes require serious dedication, some sound truly experimental (such as the infamous fish eyeball ice cream) but if you’re up to the challenge and open to learning new techniques, then learn from the master who truly will teach that there’s more to fish than the fillet. TW