Nose To Tail Eating

Product Description

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 & simplicity. As signalled by the restaurant's logo of a pig (reproduced on the cover of Nose to Tail Eating) & appropriately given the location at St John the emphasis is firmly on meat. & not the noisettes fillets magrets & 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 & 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.