The Whole Beast : Nose to Tail Eating

Author(s): Anthony (INT) Fergus; Bourdain Henderson

Meat

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.

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Product Information

General Fields

  • : 9780060585365
  • : HarperCollins Publishers
  • : HarperCollins
  • : 0.85
  • : April 2004
  • : 0.50000mm X 7.00000mm X 7.50000mm
  • : books

Special Fields

  • : Anthony (INT) Fergus; Bourdain Henderson
  • : Paperback
  • : English
  • : 641.5942
  • : bl2004003716
  • : 224