The Whole Beast: Nose to Tail Eating

Jacket Description/Back:

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.

"Fergus Henderson's cooking is deliciously ballsy-which is as you would hope from a man whose motto is Nose to Tail Eating." - Simon Hopkinson, The Independent

"Fergus Henderson's joy in writing about food is what makes this such an exceptional book. I wanted to cook everything I read, almost as I read it. This is a most original and enjoyable book." - Rose Gray, author of The River Café Cookbook

"Fergus Henderson's 'Nose to Tail Eating' is an astounding cookbook. This is food that might very well restore our plaintive spirits during a difficult time in world history. Like the work of Mario Batali, Henderson both transcends and exemplifies the best of his genre. Anyone who loves cooking and doesn't buy this book should seek expensive therapy." - Jim Harrison

Review Citations:

• Publishers Weekly 01/19/2004 pg. 68 (EAN 9780060585365, Paperback)
• Library Journal 04/15/2004 pg. 118 (EAN 9780060585365, Paperback) - *Starred Review
• LJ Best Books of Year 01/01/2005 pg. 58 (EAN 9780060585365, Paperback)

Contributor Bio:Henderson, Fergus

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.