The Whole Beast: Nose to Tail Eating

The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson --...
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Author: Fergus Henderson
Format: Paperback
Language: English
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The Whole Beast: Nose to Tail Eating by Henderson, Fergus

The Whole Beast: Nose to Tail Eating

$37.49

The Whole Beast: Nose to Tail Eating

$37.49
Author: Fergus Henderson
Format: Paperback
Language: English

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
ISBN: 9780060585365


Review Citation(s):
Publishers Weekly 01/19/2004 pg. 68
Library Journal 04/15/2004 pg. 118
LJ Best Books of Year 01/01/2005 pg. 58

About the Author
Henderson, Fergus: -

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.

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