Nose to Tail Eating - A Kind of British Cooking

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 tradition of making a delicious virtue of using every part of the animal. This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain.

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'A fantastic book, wonderful stories with nostalgic and inspiring recipes -an essential book for honest cooks' Jamie Oliver

Product details

• Authors: Fergus Henderson, Henderson Fergus
• Assisted by: Bourdain Anthony (Introduction)
• Publisher: Bloomsbury
• Languages: English
• Product format: Hardback
• Released: 06.09.2004
• EAN: 9780747572572
• ISBN: 978-0-7475-7257-2
• No. of pages: 256
• Dimensions: 150 mm x 210 mm x 25 mm
• Subjects: Fiction > Narrative literature; Guides > Food & drink > International cuisine; COOKING / General, General cookery & recipes, General cookery and recipes