The Whole Beast: Nose to Tail Eating

The Whole Beast: Nose to Tail Eating by Henderson, Fergus

The Whole Beast: Nose to Tail Eating

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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.



Author: Fergus Henderson
Publisher: Ecco Press
Published: 03/30/2004
Pages: 224
Format: Paperback
Weight: 0.67lbs
Size: 9.16h x 7.25w x 0.62d
ISBN: 9780060585365

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