The Whole Beast: Nose to Tail Eating
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The Whole Beast: Nose to Tail Eating

4.31 (1,282 ratings by Goodreads)
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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.show more

Product details

  • Paperback | 224 pages
  • 187.96 x 231.14 x 10.16mm | 226.8g
  • HarperCollins
  • Ecco Press
  • New York, NY, United States
  • English
  • 0060585366
  • 9780060585365
  • 39,733

Rating details

1,282 ratings
4.31 out of 5 stars
5 53% (677)
4 31% (393)
3 13% (167)
2 2% (29)
1 1% (16)
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