The Complete Nose To Tail

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The Complete Nose To Tail

by Fergus Henderson

HARPERCOLLINS PUBLISHERS | September 13, 2013 | Hardcover

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"It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet." Thus Fergus Henderson set out his stall when he opened St. John in 1995, now one of the world's most admired restaurants. HisWhole BeastandBeyond Nose to Tailbooks are full of exhilarating recipes for dishes that combine high sophistication with peasant thriftiness. Now the books are to be joined together in a compendious volume,The Complete Nose to Tail, with additional new recipes and more brilliant photography from Jason Lowe.

Format: Hardcover

Dimensions: 416 pages, 10.63 × 8.38 × 1.63 in

Published: September 13, 2013

Publisher: HARPERCOLLINS PUBLISHERS

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0062282611

ISBN - 13: 9780062282613

Found in: Meats and Dairy

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– More About This Product –

The Complete Nose To Tail

by Fergus Henderson

Format: Hardcover

Dimensions: 416 pages, 10.63 × 8.38 × 1.63 in

Published: September 13, 2013

Publisher: HARPERCOLLINS PUBLISHERS

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0062282611

ISBN - 13: 9780062282613

From the Publisher

"It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet." Thus Fergus Henderson set out his stall when he opened St. John in 1995, now one of the world's most admired restaurants. HisWhole BeastandBeyond Nose to Tailbooks are full of exhilarating recipes for dishes that combine high sophistication with peasant thriftiness. Now the books are to be joined together in a compendious volume,The Complete Nose to Tail, with additional new recipes and more brilliant photography from Jason Lowe.

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 Beastwon the 2000 Andre Simon Award.

Editorial Reviews

Henderson's London restaurant St. John - and arguably the cookbooks that came out of it - is almost entirely responsible for the modern nose-to-tail movement.[...] Either book is a must for chefs and home cooks alike, and now you can get them in a shelf-space-saving single volume. (Eater)