Nose to Tail Eating: A Kind of British Cooking

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9780747572572: Nose to Tail Eating: A Kind of British Cooking
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'A fantastic book, wonderful stories with nostalgic and inspiring recipes -an essential book for honest cooks' Jamie Oliver 'His cooking and recipes are a joy' Nigel Slater 'A cult masterpiece' Anthony Bourdain 'Nose to Tail Eating is a book I've raided so many times as a chef. Every recipe is wonderful, and it's one of the most concisely humorous cookbooks that I've ever come across. Fergus has a sense of humour and an ability to self-edit that I'm as envious of as I am his cooking skills. And Jason Lowe is one of my favourite food photographers' Tom Norrington-Davies

Reseña del editor:

Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant's logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness. Nose to Tail Eating is a collection of these recipes, celebrating, as the title implies, the thrifty rural British tradition of making a delicious virtue of using every part of the animal. This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain.

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1.

Fergus Henderson
Editorial: Bloomsbury Publishing PLC, United Kingdom (2004)
ISBN 10: 0747572577 ISBN 13: 9780747572572
Nuevos Tapa dura Cantidad: 10
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The Book Depository
(London, Reino Unido)
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Descripción Bloomsbury Publishing PLC, United Kingdom, 2004. Hardback. Estado de conservación: New. New edition. 202 x 144 mm. Language: English . Brand New Book. Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant s logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness. Nose to Tail Eating is a collection of these recipes, celebrating, as the title implies, the thrifty rural British tradition of making a delicious virtue of using every part of the animal. This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain. Nº de ref. de la librería AA79780747572572

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Fergus Henderson
Editorial: Bloomsbury Publishing PLC 2004-09-06 (2004)
ISBN 10: 0747572577 ISBN 13: 9780747572572
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Descripción Bloomsbury Publishing PLC 2004-09-06, 2004. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-BER-00135201

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Fergus Henderson
Editorial: Bloomsbury Publishing PLC, United Kingdom (2004)
ISBN 10: 0747572577 ISBN 13: 9780747572572
Nuevos Tapa dura Cantidad: 10
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The Book Depository US
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Descripción Bloomsbury Publishing PLC, United Kingdom, 2004. Hardback. Estado de conservación: New. New edition. 202 x 144 mm. Language: English . Brand New Book. Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant s logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness. Nose to Tail Eating is a collection of these recipes, celebrating, as the title implies, the thrifty rural British tradition of making a delicious virtue of using every part of the animal. This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain. Nº de ref. de la librería AA79780747572572

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Henderson, Fergus
ISBN 10: 0747572577 ISBN 13: 9780747572572
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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97807475725720000000

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Fergus Henderson, Anthony Bourdain
Editorial: Bloomsbury Publishing PLC
ISBN 10: 0747572577 ISBN 13: 9780747572572
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Descripción Bloomsbury Publishing PLC. Hardback. Estado de conservación: new. BRAND NEW, Nose to Tail Eating: A Kind of British Cooking (New edition), Fergus Henderson, Anthony Bourdain, Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant's logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness. Nose to Tail Eating is a collection of these recipes, celebrating, as the title implies, the thrifty rural British tradition of making a delicious virtue of using every part of the animal. This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain. Nº de ref. de la librería B9780747572572

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Fergus Henderson
Editorial: Bloomsbury Publishing (2004)
ISBN 10: 0747572577 ISBN 13: 9780747572572
Nuevos Tapa dura Cantidad: > 20
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Valoración
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Descripción Bloomsbury Publishing, 2004. Estado de conservación: New. 2004. Hardcover. A collection of recipes, celebrating the thrifty rural British tradition of making a delicious virtue of using every part of the animal. Num Pages: 256 pages, Illustrations, ports. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 206 x 149 x 17. Weight in Grams: 594. A Kind of British Cooking. 256 pages, Illustrations, ports. A collection of recipes, celebrating the thrifty rural British tradition of making a delicious virtue of using every part of the animal. Cateogry: (G) General (US: Trade). BIC Classification: WBA. Dimension: 206 x 149 x 17. Weight: 606. . . . . . . Nº de ref. de la librería V9780747572572

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Fergus Henderson
Editorial: Bloomsbury Publishing
ISBN 10: 0747572577 ISBN 13: 9780747572572
Nuevos Tapa dura Cantidad: > 20
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Kennys Bookstore
(Olney, MD, Estados Unidos de America)
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Descripción Bloomsbury Publishing. Estado de conservación: New. 2004. Hardcover. A collection of recipes, celebrating the thrifty rural British tradition of making a delicious virtue of using every part of the animal. Num Pages: 256 pages, Illustrations, ports. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 206 x 149 x 17. Weight in Grams: 594. A Kind of British Cooking. 256 pages, Illustrations, ports. A collection of recipes, celebrating the thrifty rural British tradition of making a delicious virtue of using every part of the animal. Cateogry: (G) General (US: Trade). BIC Classification: WBA. Dimension: 206 x 149 x 17. Weight: 606. . . . . . Books ship from the US and Ireland. Nº de ref. de la librería V9780747572572

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Fergus Henderson
ISBN 10: 0747572577 ISBN 13: 9780747572572
Nuevos Tapa dura Cantidad: > 20
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Ria Christie Collections
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Descripción Hardback. Estado de conservación: New. Not Signed; Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the. book. Nº de ref. de la librería ria9780747572572_rkm

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Fergus Henderson
Editorial: Bloomsbury Publishing PLC 2004-09-06, London (2004)
ISBN 10: 0747572577 ISBN 13: 9780747572572
Nuevos Tapa dura Cantidad: 5
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Blackwell's
(Oxford, OX, Reino Unido)
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Descripción Bloomsbury Publishing PLC 2004-09-06, London, 2004. hardback. Estado de conservación: New. Nº de ref. de la librería 9780747572572

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10.

Fergus Henderson
ISBN 10: 0747572577 ISBN 13: 9780747572572
Nuevos Tapa dura Primera edición Cantidad: 1
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Grand Eagle Retail
(Wilmington, DE, Estados Unidos de America)
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Descripción 2004. Hardcover. Estado de conservación: New. 1st. 140mm x 198mm x 17mm. Hardcover. Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high ceiling.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 256 pages. 0.600. Nº de ref. de la librería 9780747572572

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