Chef Josh Niland Wins Coveted James Beard Foundation Book of the Year Award


Food

Chef Josh Niland’s first book, The Whole Fish Cook Book by Hardie Grant Books Australia, won two James Beard Awards last night in the USA; best in category Restaurant and Professional and the ultimate accolade Book of the Year. This is a significant achievement of note! We have visited Saint Peter in Paddington for rave reviews but yet to visit Fish Butchery. 

The James Beard Awards are held each year and are arguably the most prestigious culinary book awards in the USA, if not the world. The awards are given in many categories recognising chefs, restaurateurs, authors, journalists and broadcast media.

Josh Niland is the only Australian to have won a James Beard Book of the Year Award. Josh Niland is widely recognised for his transformative work with fish. Josh and wife Julie Niland opened their award-winning restaurant Saint Peter in Sydney in 2016. It has been celebrated by the Australian culinary community since opening. Niland has also attracted global attention from some of the world’s greatest chefs for his respectful, groundbreaking and unique approach to working with fish.

The couple opened Fish Butchery in 2018 and ‘Mr Niland at Home’ was launched in March 2020.

“I am overwhelmed. It’s an incredible achievement for all involved. Huge thank you to Hardie Grant and the team for their incredible support and for believing in what we do. Without that belief, a book like this may never have been written. This award will hopefully bring our message to a wider audience” says Josh Niland.

Chef Josh Niland has transformed the way we cook, transport, age and store fish. His ethical, sustainable and revolutionary approach has received global recognition. Fellow chefs, marine experts, seafood companies and fishmongers have applauded and embraced his new philosophy.

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“The Whole Fish Cookbook had the very best ingredients from the start: the greatest chef thinker in Australia today; a creative team that knew no bounds; and a publishing team that didn’t blink when we told them the expectation was 100k on a book telling readers how to cook fish offal (among other things). It’s so incredibly heartening to see how the book has been embraced in the world and, of course, a huge honour for Josh and Hardie Grant Books to be recognised by the James Beard Foundation in this way” says Jane Willson, Hardie Grant Books Publisher.

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Since its release in September 2019, The Whole Fish Cookbook has been recognised with numerous nominations and awards including;
● André Simon Awards – Winner, The Food Book Award 2019
● Australian Book Industry Awards – Winner, 2020 illustrated book of the year
● Fortnum & Mason Food & Drink Awards – Shortlisted, Debut Cookery Book 2020
● National Portrait Gallery – Winner, National Photographic Portrait Prize 2020 – Rob
Palmer (photographer of The Whole Fish Cookbook)
● Australian Booksellers Association Booksellers’ Choice Awards 2020 – Longlisted,
Booksellers’ choice adult nonfiction (shortlist & winner yet to be announced)



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