The Complete Nose to Tail

Name: The Complete Nose to Tail
Brand: Allen & Unwin
SKU: 9781408809167
Price: 75.0 NZD
Availability: InStock

A Kind of British Cooking

By Mr Fergus Henderson and Fergus Henderson

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4.47

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Summary

The Complete Nose to Tail by Fergus Henderson is a culinary book that champions the art of using every part of the animal in cooking. It offers a fresh approach to traditional recipes with an emphasis on simplicity, flavour, and sustainability. Packed with detailed instructions and insights from Henderson's own experiences, this book encourages readers to value the whole animal, transforming commonly overlooked cuts into delicious dishes.
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Format: Hardback

$75⁰⁰

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The Complete Nose to Tail

$75⁰⁰

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book may appeal to you if you appreciate adventurous culinary explorations and have a deep respect for traditional cooking methods. Written by a renowned chef, it delves into the art of using every part of an animal, offering recipes that are both inventive and respectful of ingredients. It's a celebration of bold flavours and the beauty of using entire ingredients, perfect for those passionate about sustainable cooking and nose-to-tail dining.

Fergus Henderson's two classic Nose to Tail books in a single, covetable volume with additional new recipes and photography

Nose to Tail Eating won the Andre Simon Award in 2000 and quickly became a cult classic Fergus Henderson is a foodie hero, loved by chefs such as Anthony Bourdain, Nigel Slater and Jamie Oliver, and will generate huge amounts of media coverage St John Restaurant consistently gets rave reviews, has a Michelin star, and came fourteenth in Restaurant Magazine's list of the 50 Best Restaurants in the World for 2009

Description

'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 in 1994 he opened St. John, now one of the world's most admired restaurants.

With a combination of sophistication and peasant thriftiness, his two Nose to Tail books have gained cult status in the world of cookbooks. Now they have been joined together in The Complete Nose to Tail, a compendious volume with additional recipes and more photography from the brilliant 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, exceptional production values and more than 100 beautiful, witty photographs, The Complete Nose to Tail is not only comprehensive but completely irresistible.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

The Complete Nose to Tail is widely praised by culinary experts and reviewers. Anthony Bourdain hails it as a cult masterpiece, while Jamie Oliver admires its nostalgic and inspiring recipes, calling it essential for honest cooks. Nigel Slater finds joy in its cooking and recipes, and Telegraph Magazine describes the collection as unbeatable.

Book Details

INFORMATION

ISBN: 9781408809167

Publisher: Bloomsbury Publishing PLC

Format: Hardback

Date Published: 11 October 2012

Country: United Kingdom

Imprint: Bloomsbury Publishing PLC

Audience: General / adult

DIMENSIONS

Spine width: 38.0mm

Width: 212.0mm

Height: 270.0mm

Weight: 2071g

Pages: 416

Collections

Cook Books & Recipes Cooking & Food Fergus Henderson Mr Fergus Henderson New Release Cook Books Non-Fiction

About the Author

Fergus Henderson trained as an architect before becoming a chef. He opened the French House Dining Room in 1992 before leaving to start St. John in 1994, which was in 2009 fourteenth on the S. Pellegrino World's 50 Best Restaurants list. He is the author of Nose to Tail Eating, which won the Andre Simon Award, and Beyond Nose to Tail.

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By Trevor Gulliver and Fergus Henderson

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