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.

Binding Type: Paperback
Publisher: Ecco Press
Published: 03/30/2004
ISBN: 9780060585365
Pages: 224
Weight: 0.67lbs
Size: 9.16h x 7.25w x 0.62d

Review Citations: Publishers Weekly 01/19/2004 pg. 68
Library Journal 04/15/2004 pg. 118
LJ Best Books of Year 01/01/2005 pg. 58