The Whole Beast: Nose to Tail Eating

by Fergus Henderson

HARPERCOLLINS PUBLISHERS | March 18, 2004 | Trade Paperback |

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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.

Format: Trade Paperback

Dimensions: 224 Pages, 7.09 × 9.06 × 0.39 in

Published: March 18, 2004

Publisher: HARPERCOLLINS PUBLISHERS

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0060585366

ISBN - 13: 9780060585365

Found in: Food and Drink

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– More About This Product –

The Whole Beast: Nose to Tail Eating

The Whole Beast: Nose to Tail Eating

by Fergus Henderson

Format: Trade Paperback

Dimensions: 224 Pages, 7.09 × 9.06 × 0.39 in

Published: March 18, 2004

Publisher: HARPERCOLLINS PUBLISHERS

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0060585366

ISBN - 13: 9780060585365

From the Publisher

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.

About the Author

Fergus Henderson trained as an architect before becoming a chef, opening the French House Dining Room in 1992 and St. John in 1995, which has won numerous awards and accolades, including Best British and Best Overall London Restaurant at the 2001 Moët & Chandon Restaurant Awards. The Whole Beast won the 2000 Andre Simon Award.

Editorial Reviews

“Fergus Henderson’s cooking is deliciously ballsy-which is as you would hope from a man whose motto is Nose to Tail Eating.” (Simon Hopkinson, The Independent)
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