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 in 1994 he opened St. John,now one of the world's most admired restaurants. With a combination of sophistication and peasant thriftiness,his two Nose to Tail books have gained cult status in the world of cookbooks. Now they have been joined together inThe Complete Nose to Tail,a compendious volume with additional recipes and more photography from the brilliant Jason Lowe. This collection of recipes includes traditional favourites like Eccles cakes,devilled kidneys,and seed cake with a glass of Madeira,as well as many St. John classics for more adventurous gastronomes - roast bone marrow and parsley salad,deep-fried tripe and pot-roast half pig's head to name but a few.With a dozen new recipes on top of 250 existing ones,exceptional production values and more than 100 beautiful,witty photographs,The Complete Nose to Tail is not only comprehensive but completely irresistible.
MEDIA REVIEWS
Publisher: Bloomsbury Publishing PLCISBN: 9781408809167Number of pages: 416Weight: 2072 gDimensions: 263 x 205 mm
MEDIA REVIEWS
A cult masterpieceA fantastic book,wonderful stories with nostalgic and inspiring recipes - an essential book for honest cooksHis cooking and recipes are a joyThis is an unbeatable collection of recipesMasterlyA volume to treasure and adoreA glutinous compendium of classic recipes...eccentric photographs add a frisson of fun
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