The Complete Nose to Tail: A Kind of British Cooking

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9780062282613: The Complete Nose to Tail: A Kind of British Cooking

The Complete Nose to Tail is an exhilarating compendium that brings together maverick chef Fergus Henderson s 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 Henderson s 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 edibleoffowl, beast, and fish, creating dishes that fuse high sophistication with a strong tradition of rustic thriftiness.

The Complete Nose to Tail presents Henderson s 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 Pig s Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, and Roast Bone Marrow and Parsley Salad, as well assumptuousfamiliar 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.

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'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 in 1994 he opened St. John, now one of the world's most admired restaurants. With a combination of sophistication and peasant thriftiness, his two Nose to Tail books have gained cult status in the world of cookbooks. Now they have been joined together inThe Complete Nose to Tail, a compendious volume with additional recipes and more photography from the brilliant Jason Lowe.

This collection of recipes includes traditional favourites like Eccles cakes, devilled kidneys, and seed cake with a glass of Madeira, as well as many St. John classics for more adventurous gastronomes - roast bone marrow and parsley salad, deep-fried tripe and pot-roast half pig's head to name but a few.

With a dozen new recipes on top of 250 existing ones, exceptional production values and more than 100 beautiful, witty photographs, The Complete Nose to Tail is not only comprehensive but completely irresistible.

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The Complete Nose to Tail is an exhilarating compendium that brings together maverick chef Fergus....

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