Description
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.
Author: Fergus Henderson
Publisher: Ecco Press
Published: 03/30/2004
Pages: 224
Binding Type: Paperback
Weight: 0.67lbs
Size: 9.16h x 7.25w x 0.62d
ISBN13: 9780060585365
ISBN10: 0060585366
BISAC Categories:
- Cooking | Specific Ingredients | Meat
- Cooking | Regional & Cultural | English, Scottish & Welsh
- Cooking | Regional & Cultural | European