The Complete Nose to Tail: A Kind of British Cooking
: '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 he opened St. John in 1995, now one of the world's most admired restaurants. His Nose to Tail books are full of exhilarating recipes for dishes that combine high sophistication with peasant thriftiness. Now the books are to be joined together in a compendious volume, The Complete Nose to Tail, with additional new recipes and more brilliant photography from 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.
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allspice ANCHOVY bacon bay leaves beans black pepper black peppercorns boil bone bread bundle carrots caster sugar cbopped celeriac chicken stock chickpeas chocolate clean cling ﬁlm cloves cloves ofgarlic cook cover Demerara sugar dish double cream dough duck fat egg yolks extra virgin extra virgin olive ﬁllets ﬁne sieve ﬁnely ﬁrm ﬁsh ﬂavour ﬂesh ﬂour fridge frying pan garlic gentle golden brown heat hot oven ICE CREAM ingredients juice knife large egg leeks lemon litre loaf mashed medium oven milk minutes mixture mustard ofred wine olive oil oven preheated ox tongue parsley pastry PIG’S potatoes prunes pudding rabbit recipe remove roasting salad salt and black salt and blackpepper sauce saucepan sea salt season seepage serve six shallots simmer skin sliced soft soup spoon stir tbsp terrine toast tomatoes tray Trotter Gear unsalted butter vanilla vegetables Vinaigrette virgin olive oil warm whisk