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

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  • Lamb's tongues, turnips, and bacon

    • wester on August 25, 2014

      I didn't make the whole recipe, as I don't like turnips, but the broth the lamb is cooked in makes it very tasty.

  • Devilled kidneys

    • tekobo on December 29, 2017

      The best ever! I now no longer need to make the pilgrimage to St Johns to have this wonderful dish. Like he says, don't reduce the sauce too much - you need a bit of slop on your toast. I found the kidneys just a little under cooked 2 mins each side so, once sliced, I popped them back into the reduced sauce to heat through before slathering onto toast. Awesome. Will have this at least once a month. Or week.

  • Treacle tart

    • Silverscreensuppers on February 18, 2019

      There is something very screwy with the quantities in this recipe. This made a MASSIVE amount of pastry (2.5 kilos) of which I only used about a kilo for the size of tart tin in the recipe. I made half the amount of filling and that was about right. I have a feeling there are different versions of this book as mine doesn’t have ginger in the ingredients. Bakers beware!! Mine is 2004 edition.

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  • ISBN 10 0747572577
  • ISBN 13 9780747572572
  • Linked ISBNs
  • Published Sep 06 2004
  • Format Hardcover
  • Page Count 256
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Bloomsbury Publishing Plc
  • Imprint Bloomsbury Publishing PLC

Publishers Text

Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant's logo of a pig (reproduced on the cover of "Nose to Tail Eating") and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness."Nose to Tail Eating" is a collection of these recipes, celebrating, as the title implies, the thrifty rural British tradition of making a delicious virtue of using every part of the animal. This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain.

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