{"product_id":"the-whole-beast-nose-to-tail-eating","title":"The Whole Beast: Nose to Tail Eating","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe Whole Beast: Nose to Tail Eating\u003c\/em\u003e 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. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Fergus Henderson's cooking is deliciously ballsy-which is as you would hope from a man whose motto is Nose to Tail Eating.\" - \u003cb\u003e\u003ci\u003eSimon Hopkinson, The Independent\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"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.\" - \u003cb\u003e\u003ci\u003eRose Gray, author of The River Café Cookbook\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\"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.\" - \u003cb\u003e\u003ci\u003eJim Harrison\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 01\/19\/2004 pg. 68 (EAN 9780060585365, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 04\/15\/2004 pg. 118 (EAN 9780060585365, Paperback) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLJ Best Books of Year\u003c\/span\u003e 01\/01\/2005 pg. 58 (EAN 9780060585365, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eHenderson, Fergus\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e 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 \u0026amp; Chandon Restaurant Awards. \u003cem\u003eThe Whole Beast\u003c\/em\u003e won the 2000 Andre Simon Award.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Henderson, Fergus\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ecco Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2004-03-30\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Meat|Cooking|Regional \u0026amp; Cultural|English, Scottish \u0026amp; Welsh|Cooking|Regional \u0026amp; Cultural|European|Cooking|Reference|Cooking|Holiday|General|Cooking|Comfort Food|Cooking|Entertaining|General|Cooking|Specific Ingredients|Natural Foods|Cooking|Regional \u0026amp; Cultural|Soul Food|Cooking|Courses \u0026amp; Dishes|Soups \u0026amp; Stews\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Cooking, British\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.67 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780060585365\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780060585365\u003c\/p\u003e","brand":"Ecco Press","offers":[{"title":"Default Title","offer_id":46999692509315,"sku":"SP-9780060585365","price":32.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9780060585365_spiral.png?v=1776823914","url":"https:\/\/sebink.com\/products\/the-whole-beast-nose-to-tail-eating","provider":"Sebink","version":"1.0","type":"link"}