The Complete Nose to Tail [NOOK Book]

Overview

"It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet." Thus Fergus Henderson set out his stall when he opened St. John in 1995, now one of the world's most admired restaurants. His Whole Beast and Beyond Nose to Tail books are full of exhilarating recipes for dishes that combine high sophistication with peasant thriftiness. Now the books are to be joined together in a compendious volume, The Complete Nose...

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The Complete Nose to Tail

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Overview

"It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet." Thus Fergus Henderson set out his stall when he opened St. John in 1995, now one of the world's most admired restaurants. His Whole Beast and Beyond Nose to Tail books are full of exhilarating recipes for dishes that combine high sophistication with peasant thriftiness. Now the books are to be joined together in a compendious volume, The Complete Nose to Tail, with additional new recipes and more brilliant photography from Jason Lowe.

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Editorial Reviews

Eater
Henderson’s London restaurant St. John - and arguably the cookbooks that came out of it - is almost entirely responsible for the modern nose-to-tail movement.[...] Either book is a must for chefs and home cooks alike, and now you can get them in a shelf-space-saving single volume.
Bookish (Cookbook Roundup)
With recipes including rabbit wrapped in fennel and bacon, Henderson takes what otherwise might be considered ‘eating as extreme sport’ and gives it a refined touch in his new compendium, THE COMPLETE NOSE TO TAIL.”
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Product Details

  • ISBN-13: 9780062282620
  • Publisher: HarperCollins Publishers
  • Publication date: 10/1/2013
  • Sold by: HARPERCOLLINS
  • Format: eBook
  • Pages: 416
  • Sales rank: 662,697
  • File size: 35 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Fergus Henderson trained as an architect before becoming a chef, opening the French House Dining Room in 1992 and St. John in 1995, which has won numerous awards and accolades, including Best British and Best Overall London Restaurant at the 2001 Moët & Chandon Restaurant Awards. The Whole Beast won the 2000 Andre Simon Award.

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