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Nose to Tail Eating

Nose to Tail Eating 1

A Kind of British Cooking

by Fergus Henderson
Hardback
Publication Date: 01/10/2004
5/5 Rating 1 Review

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Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant's logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness. Nose to Tail Eating is a collection of these recipes, celebrating, as the title implies, the thrifty rural British traditions of making delicious virtue out of using every part of the animal. This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain.
ISBN:
9780747572572
9780747572572
Category:
General cookery & recipes
Format:
Hardback
Publication Date:
01-10-2004
Publisher:
Bloomsbury Publishing PLC
Country of origin:
United Kingdom
Pages:
256
Dimensions (mm):
198x140x17mm
Weight:
0.62kg
Fergus Henderson

Fergus Henderson MBE co-founded St. JOHN in 1994 with Trevor Gulliver, following on from the Henderson’s cult French House in Soho.

The original St. JOHN Smithfield quickly earned a reputation for its concise and innovative menu and became a must-visit destination on the London restaurant scene.

Fergus is known for his promotion of nose to tail eating. St. JOHN now have two more restaurants in London – Bread and Wine on Commercial Street and the Neal’s Yard Bakery

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If Fergus Henderson is a god amongst cooks who believe in enjoying every part of an animal, then his book "Nose to Tail Eating" is the bible. The key to this book is that the recipes are not just eating offal for the sake of it: they are recipes that stand up in their own right.
The book is filled with humour and anecdotes, an excellent gift for anyone who enjoys cooking.

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