The whole beast: nose to tail eating - fergus henderson

First published in the UK, The Whole Beast: Nose to Tail Eating has become a true foodie cult classic, now available in the U.

for the first time.

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 Hendersons motto, Nose to Tail Eating -- be they Pigs 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.