The Complete Nose to Tail: A Kind of British Cooking

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Product Details

Price
$49.99
Publisher
Ecco Press
Publish Date
Pages
416
Dimensions
8.36 X 1.61 X 10.67 inches | 4.63 pounds
Language
English
Type
Hardcover
EAN/UPC
9780062282613

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About the Author

Fergus Henderson trained as an architect before becoming a chef, opening the French House Dining Room in 1992 and St. John in 1995, which has won numerous awards and accolades, including Best British and Best Overall London Restaurant at the 2001 MoΓ«t & Chandon Restaurant Awards. The Whole Beast won the 2000 Andre Simon Award.

Reviews

Henderson's London restaurant St. John - and arguably the cookbooks that came out of it - is almost entirely responsible for the modern nose-to-tail movement.[...] Either book is a must for chefs and home cooks alike, and now you can get them in a shelf-space-saving single volume.--Eater
With recipes including rabbit wrapped in fennel and bacon, Henderson takes what otherwise might be considered 'eating as extreme sport' and gives it a refined touch in his new compendium, THE COMPLETE NOSE TO TAIL."--Bookish (Cookbook Roundup)