Nose to Tail Eating

The classic cookbook from the owner and chef of St John restaurant

The classic cookbook from the owner and chef of St John restaurant

Zusatztext 'Nose to Tail Eating is a book I've raided so many times as a chef. Every recipe is wonderful! and it's one of the most concisely humorous cookbooks that I've ever come across. Fergus has a sense of humour and an ability to self-edit that I'm as envious of as I am his cooking skills. And Jason Lowe is one of my favourite food photographers' Informationen zum Autor Fergus Henderson trained as an architect before becoming a chef. He opened the French House Dining Room in 1992 and left it to start St John in 1994. St John Bread and Wine opened in 2003. Klappentext 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.The classic cookbook from the owner and chef of St John restaurant Zusammenfassung A collection of recipes, celebrating the thrifty rural British tradition of making a delicious virtue of using every part of the animal.

Préface
The classic cookbook from the owner and chef of St John restaurant

Auteur

Fergus Henderson trained as an architect before becoming a chef. He opened the French House Dining Room in 1992 and left it to start St John in 1994. St John Bread and Wine opened in 2003.

Texte du rabat

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.

Résumé
A collection of recipes, celebrating the thrifty rural British tradition of making a delicious virtue of using every part of the animal.