The Whole Beast: Nose to Tail Eating (Paperback)
 
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The Whole Beast: Nose to Tail Eating (Paperback)

Overall Rating Rating 5  |  1 reviews  |  Write a review
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Item #: 2237273

    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 h......more

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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.

Author:
Henderson, Fergus
Genre:
COOKING / General
Audience:
General/trade
Format:
Paperback
Pages:
224
Language:
English
Publisher:
Ecco Pr
Publish Date:
04/01/2004
Copyright Year:
20040601
ISBN:
9780060585365
Height:
7.5 in
Wdth:
7.0 in
Thickness:
0.5 in
Unit weight:
0.85 lb
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    It's 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 isn't wrong, but the way that it gets to our mouths is the problem. Eating a hamburger at mcdonalds is far worse a crime than exponentially more disgusting than eating the entire body of a well-loved animal. I love that this book offers ways to make more use of what we're eating.

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