Nose To Tail Eating

Nose To Tail Eating: A Kind Of British Cooking

by Fergus Henderson

4.00 out of 5 (3 ratings)

Format:
Hardback 
Pages:
256 
Publisher:
Bloomsbury Publishing PLC 
Publication Date:
06 September 2004 
Category:
General cookery & Recipes 
ISBN:
9780747572572 

Description

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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Showing 1-3 out of 3 reviews.

  • An extraordinary book, it doesn't look like much just thumbing through but when you get stuck in it unfolds like an intriguing puzzle box of recipes and ideas.

    5.00 out of 5

    EvaElisabeth

  • A wonderful cookbook to scare the children and vegetarians in your life with. A diverse collection of recipes using various critter parts that you may not have though of as being edible.I don't have the bravery to try some of the recipes, but there are a few that are on the list to try next time I'm feeling adventurous in the kitchen.

    4.00 out of 5

    mgreenla

  • Iconic, pungent, mascular cooking. Recipes can seem a bit sparse however.

    3.00 out of 5

    jontseng

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