num_pages: 224
description: The Whole 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.
language: English
title: The Whole Beast: Nose to Tail Eating
titlecomplete: The Whole Beast: Nose to Tail Eating
genres: British Literature, Cookbooks, Gastronomy, Food, Culinary, Food and Drink, Nutrition, Health, Cooking, Nonfiction
ratings_count: 1617
awards: awardedAt: 915177600000
name: André Simon Award
category: Food
publisher: Ecco