The Whole Beast: Nose to Tail Eating
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Price:
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$25.99
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On Sale:
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18/03/2004
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Formats:
Trade PB
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The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.
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Author Extras
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Critical Praise for
The Whole Beast: Nose to Tail Eating
“Fergus Henderson’s cooking is deliciously ballsy-which is as you would hope from a man whose motto is Nose to Tail Eating.”
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Simon Hopkinson, The Independent
“Fergus Henderson’s joy in writing about food is what makes this such an exceptional book. I wanted to cook everything I read, almost as I read it. This is a most original and enjoyable book.”
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Rose Gray, author of The River Café Cookbook
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