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The Complete Nose to Tail: A Kind of British Cooking

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The Complete Nose to Tail: A Kind of British Cooking Cover

 

Synopses & Reviews

Publisher Comments:

The Complete Nose to Tail is an exhilarating compendium that brings together maverick chef Fergus Hendersons two acclaimed cookbooks—Whole Beast and Beyond Nose to Tail. 

Adventurous palates as well as some of the most famous names in the food world—including Mario Batali, Anthony Bourdain, Jamie Oliver, and Daniel Boulud—flock to Fergus Hendersons London restaurant, St. John, to indulge in his culinary artistry. A conscientious and resourceful chef who lives by the motto “Nose to Tail,” Henderson advocates using everything that is possibly edible of fowl, beast, and fish, creating dishes that fuse high sophistication with a strong tradition of rustic thriftiness.

The Complete Nose to Tail presents Hendersons complete culinary oeuvre: recipes that offer a unique and delicious eating experience. Both refined and curious eaters can enjoy a taste of the wild side with such dishes as Pigs Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, and Roast Bone Marrow and Parsley Salad, as well as sumptuous familiar fare, including Deviled Crab; Smoked Haddock, Mustard, and Saffron; and Green Beans, Shallots, Garlic, and Anchovies. There are desserts, too: sublime puddings, such as the St. John Eccles Cakes, and the timeless favorite Chocolate Ice Cream.

Synopsis:

"It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet." Thus Fergus Henderson set out his stall when he opened St. John in 1995, now one of the world's most admired restaurants. His Whole Beast and Beyond Nose to Tail books are full of exhilarating recipes for dishes that combine high sophistication with peasant thriftiness. Now the books are to be joined together in a compendious volume, The Complete Nose to Tail, with additional new recipes and more brilliant photography from Jason Lowe.

About the Author

Fergus Henderson trained as an architect before becoming a chef, opening the French House Dining Room in 1992 and St. John in 1995, which has won numerous awards and accolades, including Best British and Best Overall London Restaurant at the 2001 Moët & Chandon Restaurant Awards. The Whole Beast won the 2000 Andre Simon Award.

Product Details

ISBN:
9780062282613
Author:
Henderson, Fergus
Publisher:
Ecco Press
Subject:
Meat
Subject:
Cooking and Food-UK and Ireland
Edition Description:
Hardcover
Publication Date:
20131031
Binding:
HARDCOVER
Language:
English
Pages:
416
Dimensions:
263 x 205 in 22.8 oz

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Related Subjects

Cooking and Food » By Ingredient » Meats » General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » British Isles
Cooking and Food » Regional and Ethnic » UK and Ireland
Featured Titles » General
Health and Self-Help » Health and Medicine » General
Health and Self-Help » Health and Medicine » General Medicine

The Complete Nose to Tail: A Kind of British Cooking New Hardcover
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Product details 416 pages Ecco Press - English 9780062282613 Reviews:
"Synopsis" by , "It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet." Thus Fergus Henderson set out his stall when he opened St. John in 1995, now one of the world's most admired restaurants. His Whole Beast and Beyond Nose to Tail books are full of exhilarating recipes for dishes that combine high sophistication with peasant thriftiness. Now the books are to be joined together in a compendious volume, The Complete Nose to Tail, with additional new recipes and more brilliant photography from Jason Lowe.
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