Nose to Tail Eating: A Kind of British Cooking

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9780747572572: Nose to Tail Eating: A Kind of British Cooking

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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About the Author:

Fergus Henderson trained as an architect before becoming a chef. He opened the French House Dining Room in 1992 and left it to start St John in 1994. St John Bread and Wine opened in 2003.

From Publishers Weekly:

An audacious chef whose St. John restaurant in London draws legions of fans, Henderson is a staunch proponent of using virtually the entirety of any plant or animal being served up. Harking back to the days when very little went to waste, he practices what he preaches with such victuals as Rolled Pig's Spleen, Duck's Neck Terrine and Roast Woodcock, which is cooked with innards and head intact, the latter providing a bit of "delicious brains." Henderson recommends the use of a disposable Bic razor for depilating the primary ingredient in Crispy Pig Tails. And then there's Warm Pig's Head, which extreme chef Anthony Bourdain describes in his introduction as "so Goddamn amazing that it borders on religious epiphany." Here, too, are four recipes for lamb's brains, a commodity that Henderson admits is illegal in both the U.S. and England. Home chefs will encounter difficulties in obtaining other ingredients as well. Blood Cake and Fried Eggs calls for a quart of fresh pig's blood, and Soft Roes on Toast requires delicate white sacs of herring semen. Sprinkled among these challenging dishes, however, are more accessible fare: Kid and Fennel, Mussels Grilled on a Barbecue, and Radishes to Accompany Duck or Goose, wherein both the radish and its leaves are added to the bird's jus. Desserts include Treacle Tart and Carragheen Pudding made with red seaweed.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Fergus Henderson
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ISBN 10: 0747572577 ISBN 13: 9780747572572
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Descripción Bloomsbury Publishing PLC, 2004. Hardcover. Estado de conservación: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. Nº de ref. de la librería mon0000521278

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Descripción Bloomsbury Publishing PLC, United Kingdom, 2004. Hardback. Estado de conservación: New. New edition. 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
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Descripción Bloomsbury Publishing PLC, United Kingdom, 2004. Hardback. Estado de conservación: New. New edition. 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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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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Descripción Bloomsbury 2004-09-06, London, 2004. hardback. Estado de conservación: New. Nº de ref. de la librería 9780747572572

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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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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, Anthony Bourdain
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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
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Descripción Bloomsbury Publishing PLC, 2004. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería FV-9780747572572

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