The Whole Beast : Nose to Tail Eating
Author(s): Anthony (INT) Fergus; Bourdain Henderson
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.
Product Information
General Fields
- :
- : HarperCollins Publishers
- : HarperCollins
- : 0.85
- : 01 March 2004
- : 0.50000mm X 7.00000mm X 7.50000mm
- : books
Special Fields
- : Anthony (INT) Fergus; Bourdain Henderson
- : Paperback
- : English
- : 641.5942
- : bl2004003716
- : 224