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 0330484486
  • ISBN 13 9780330484480
  • Published Oct 20 2000
  • Format Paperback
  • Page Count 224
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Pan Macmillan
  • Imprint Pan Books

Publishers Text

A collection of simple traditional British dishes with a strong carnivorous bent by one of London's young chefs. Fergus Henderson's outlines his firm belief in eating the finest ingredients simply cooked and presented, with salads such as Mussels and Cucumber with Dill and revivifying soups such as Chicken Broth with Wild Garlic. More crucially, here are the recipes that have marked him out as one of our most innovative yet traditional chefs, recipes which hark back to a strong rural tradition of delicious thrift, and which literally represent nose-to-tail eating, be they pig's trotter stuffed with potato; rabbit wrapped in fennel twigs and bacon; or his signature dish of roast bone marrow and parsley salad.

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