The Complete Nose to Tail: A Kind of British Cooking by Fergus Henderson

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Notes about Recipes in this book

  • Roast quail

    • lils74 on September 23, 2017

      I've made only one recipe from this book - this one, as many others seem too challenging, though I love reading through the book anyway. It was simple and easy and delicious - it was for a Christmas dinner with friends some years ago, and it went down well - and I sure liked it.

  • Pot-roast brisket

    • Dannausc on July 05, 2020

      The five day brine semi-pickled the meat and made it taste like corned beef which I wasn’t expecting and didn’t particularly like.

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  • ISBN 10 006228262X
  • ISBN 13 9780062282620
  • Published Oct 01 2013
  • Format eBook
  • Page Count 416
  • Language English
  • Countries United States
  • Publisher Ecco Press
  • Imprint Ecco Press

Publishers Text

'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 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. This collection of recipes includes traditional favourites like Eccles cakes, devilled kidneys, and seed cake with a glass of Madeira, as well as many St. John classics for more adventurous gastronomes - roast bone marrow and parsley salad, deep-fried tripe and pot-roast half pig's head to name but a few. With a dozen new recipes on top of 250 existing ones, more than 100 quirky photos and exceptional production values, The Complete Nose to Tail is not only comprehensive but extremely desirable.



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