The Whole Beast: Nose to Tail Eating Fergus Henderson

The Whole Beast: Nose to Tail Eating

Author: Fergus Henderson
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Book Title
The Whole Beast: Nose to Tail Eating
Author
Fergus Henderson
ISBN
9780060585365
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. Binding Type: PaperbackAuthor: Fergus HendersonPublisher: Ecco PressPublished: 03/30/2004ISBN: 9780060585365Pages: 224Weight: 0.67lbsSize: 9.16h x 7.25w x 0.62dReview Citations: Publishers Weekly 01/19/2004 pg. 68Library Journal 04/15/2004 pg. 118LJ Best Books of Year 01/01/2005 pg. 58

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.



Binding Type: Paperback
Author: Fergus Henderson
Publisher: Ecco Press
Published: 03/30/2004
ISBN: 9780060585365
Pages: 224
Weight: 0.67lbs
Size: 9.16h x 7.25w x 0.62d

Review Citations: Publishers Weekly 01/19/2004 pg. 68
Library Journal 04/15/2004 pg. 118
LJ Best Books of Year 01/01/2005 pg. 58

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.



Binding Type: Paperback
Author: Fergus Henderson
Publisher: Ecco Press
Published: 03/30/2004
ISBN: 9780060585365
Pages: 224
Weight: 0.67lbs
Size: 9.16h x 7.25w x 0.62d

Review Citations: Publishers Weekly 01/19/2004 pg. 68
Library Journal 04/15/2004 pg. 118
LJ Best Books of Year 01/01/2005 pg. 58