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The Whole Beast: Nose to Tail Eating

The Whole Beast: Nose to Tail Eating
The Whole Beast: Nose to Tail Eating

The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.

Details
Language :English
Rp 349,000
Ex Tax: Rp 349,000
  • : Delivered in 25-40 Days
  • Weight: 0.30kg
  • Dimensions: 9.16cm x 7.25cm x 0.62cm
  • ISBN: 9780060585365

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