Nose to Tail Eating: A Kind of British Cooking

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Bloomsbury, 1999 - Cookery, British - 256 pages
5 Reviews
A collection of recipes, celebrating the thrifty rural British tradition of making a delicious virtue of using every part of the animal.

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User Review  - dphilly -

Its nice to have a book written by people with a complete passion for the meat used in the world today. There is so much disconnect from animal to table. Eating meat isnt wrong but the way that it ... Read full review

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User Review  - Rudydude - Borders

This book is amazing! I have not been able to put it down. Now some things I just wont be able to or want to make but dang this is inspiring. I now have a craving for pigs feet! Must satisfy craving for offal! The recipes time forgot, as much cooking as it is history. Read full review

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About the author (1999)

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

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