The Complete Nose to Tail

A Kind of British Cooking

Mr Fergus Henderson

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Hardback

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English

Bloomsbury
01 November 2012

Cookery, food & drink; General cookery & recipes

'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.

By: Mr Fergus Henderson
Imprint: Bloomsbury
Country of Publication: United Kingdom
Dimensions: Height: 263mm, Width: 205mm, Spine: 40mm
Weight: 2.072kg
ISBN: 9781408809167
ISBN 10: 1408809168
Pages: 416
Publication Date: 01 November 2012
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Author Website: http://www.bloomsbury.com/Authors/details.aspx?tpid=2320

Fergus Henderson trained as an architect before becoming a chef. He opened the French House Dining Room in 1992 before two years later starting St. John, which is on the S. Pellegrino World's 50 Best Restaurants list. Fergus continues to develop projects in the principle of Nose to Tail eating.

Reviews for The Complete Nose to Tail: A Kind of British Cooking

'A cult masterpiece' Anthony Bourdain 'A fantastic book, wonderful stories with nostalgic and inspiring recipes - an essential book for honest cooks' Jamie Oliver 'His cooking and recipes are a joy' Nigel Slater 'This is an unbeatable collection of recipes' Telegraph Magazine