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The Whole Beast: Nose to Tail Eating
by Fergus Henderson
Binding: Paperback, 224 pages
Publisher: Ecco
Weight: 0.84 pound
Dimension: H: 0.75 x L: 9.18 x W: 0.61 inches
ISBN 10: 0060585366
ISBN 13: 9780060585365
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Book 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.


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