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Nose to Tail Eating: A Kind of British Cooking [Hardcover]

Fergus Henderson , Anthony Bourdain
4.6 out of 5 stars  See all reviews (21 customer reviews)
RRP: 17.99
Price: 12.23 & FREE Delivery in the UK. Details
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Book Description

6 Sep 2004
Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant's logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness. Nose to Tail Eating is a collection of these recipes, celebrating, as the title implies, the thrifty rural British tradition of making a delicious virtue of using every part of the animal. This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain.

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Nose to Tail Eating: A Kind of British Cooking + Odd Bits: How to Cook the Rest of the Animal
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Product details

  • Hardcover: 256 pages
  • Publisher: Bloomsbury Publishing PLC; New edition edition (6 Sep 2004)
  • Language: English
  • ISBN-10: 0747572577
  • ISBN-13: 978-0747572572
  • Product Dimensions: 14.8 x 20.5 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Bestsellers Rank: 59,912 in Books (See Top 100 in Books)

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Product Description

Amazon Review

Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant's logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness. Nose to Tail Eating is a collection of these recipes, celebrating, as the title implies, the thrifty rural British traditions of making delicious virtue out of using every part of the animal.

Henderson's wonderful signature dish, Roast Bone Marrow and Parsley Salad, is among the starters, along with Grilled, Marinated Calf's Heart and the gruesome-sounding but apparently delicious Rolled Pig's Spleen. He is a great advocate of salting and brining and tends to use saturated animals fats (duck, goose, lard) in quantities that would make a dietician blench. But when the results are dishes of the calibre of Brined Pork Belly, Roasted, Lamb's Tongues, Turnips, Bacon and Salted Duck's Legs, Green Beans, and Cornmeal Dumplings (trust me, they are astounding), who cares? Fish at St John avoids the usual fare--no monkfish or red mullet here; instead herring roes, salt cod, eel, brill and skate. Vegetables are mashed (swede, celeriac) or roasted (pumpkin, tomatoes) and he dares to serve boiled brussels sprouts. The puddings (not desserts) are a starry dream of school dinners: Treacle Tart, St John's Eccles Cakes and a "very nearly perfect" Chocolate Ice Cream. Not perhaps for the faint of heart, but for the adventurous an exciting feast of new and rediscovered flavours and textures. --Robin Davidson --This text refers to an out of print or unavailable edition of this title.

Review

'A fantastic book, wonderful stories with nostalgic and inspiring recipes -an essential book for honest cooks' Jamie Oliver 'His cooking and recipes are a joy' Nigel Slater 'A cult masterpiece' Anthony Bourdain 'Nose to Tail Eating is a book I've raided so many times as a chef. Every recipe is wonderful, and it's one of the most concisely humorous cookbooks that I've ever come across. Fergus has a sense of humour and an ability to self-edit that I'm as envious of as I am his cooking skills. And Jason Lowe is one of my favourite food photographers' Tom Norrington-Davies

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.6 out of 5 stars
4.6 out of 5 stars
Most Helpful Customer Reviews
28 of 29 people found the following review helpful
2.0 out of 5 stars US Edition 16 Jun 2010
Format:Paperback
The description doesn't make it clear but this is an American edition, full of cilantro and cups of flour.
I'm sure the book is perfectly fine, but I didn't keep it long enough to find out.
If an american edition is what you want, then it'll be just dandy. Otherwise the UK edition is probably what you're after.
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11 of 11 people found the following review helpful
5.0 out of 5 stars An excellent and inspiring cook-book 6 April 2007
Format:Hardcover
This is a classic of its type, outlining an approach to eating that combines elements of the classical French aesthetic with British ingredients and recipes. It is inspirational cookery without being overly aspirational.

The book is only marred by a slight lack of clarity and occasional sloppy culinary proofreading. An example of this is Welsh Rarebit for 6 specifying four pieces of toast. This does not detract from the overall significance of the book, but may have the effect of heightening the nervousness of uncertain cooks coming to it for the first time.
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22 of 23 people found the following review helpful
5.0 out of 5 stars Written With Great Charm 28 May 2007
Format:Hardcover
Fergus Henderson comes across as a lovely soul in this book and I think that's quite important when he's trying to encourage the consumption of some fairly spooky food, you don't need some nippy sweetie making you feel like a hick if you balk at the notion.

Offal isn't so much a matter of taste as it is of texture and for people who haven't eaten offal I don't know how much this comes through.

My only criticism is the lack of additional info about offal, the different types of tripe and liver can't necessarily do the same recipe justice. I had a butcher insisting it WAS calf's liver, it was only 18 months old when it died. Aye maybe but it was well past pan searing/drizzling with fig balsamic, strictly gravy and onions.

A lovely book for those who have the guts (couldn't resist it) to try it out. Try a Chinese supermarket if you're looking for said guts, and if you find a butcher who'll play along, treasure him.
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14 of 15 people found the following review helpful
5.0 out of 5 stars A wonderfully different and refreshing cookbook 8 July 1999
By A Customer
Format:Hardcover
Mr. Henderson has a wonderful appreciation of food and its joys. To read his book is a refreshing experience bringing both common sense and pleasure to what is an often overblown and over glossy oeuvre. He undoubtably understands the nature of the produce he uses and brings back memories, real or imagined, of good food, sourced locally and cooked well and often simply. I did manage to track down some bone marrow, his bone marrow and parsley dressing was delicious and I am enjoying working through the other recipes. I have read that Mr. Henderson is celebrated for his offal, the book offers a lot, lot more.
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17 of 19 people found the following review helpful
5.0 out of 5 stars Fantastic 6 Dec 2004
By A Customer
Format:Hardcover
This book is beautifully written and has recipes that you couldn't hope to find elsewhere, which are taken from Fergus Henderson's St John Restaurant in London. Even if you don't fancy cooking tripe or brains there is plenty worth reading. Highly recommended.
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10 of 11 people found the following review helpful
2.0 out of 5 stars The Whole Beast Nose to tail eating 31 Dec 2010
By Tim
Format:Paperback
I bought this together with two other books by Fergus Henderson. This one is written for the US market and most of the recipies were taken from the two UK publications. I didn't pick this up from the web site. The two other books are excellent.
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2 of 2 people found the following review helpful
4.0 out of 5 stars NB, smaller sized book. 2 Sep 2011
Format:Hardcover
Great book, especially if you love the resturant and the style.

However, buyers note this book is in the smaller novel-sized format. This is not entirely clear from the product description, and I'm pretty sure this is a smaller format than the book was originally published in...

I was a little disappointed to find it was a small size, so buyer beware I guess.

Content wise, its awesome though
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7 of 8 people found the following review helpful
5.0 out of 5 stars I absolutely adore this cookbook 2 Mar 2000
Format:Hardcover
This is the first cookbook that has taught me how to prepare a truly spectacular meal that my friends are flabbergasted by. The ingredients that Fergus Henderson uses are unusual, wholesome and delicious. Cooking with Nose To Tail Eating totally rewarding experience. Having eaten at St. John a number of times and marvelled at Fergus's cooking, I have to say that if anyone really enjoys a gastronomic treat then buy them this cookbook. Also it is the first time that I have seen photographs that show the dining experience in realistic terms.
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Most Recent Customer Reviews
5.0 out of 5 stars Just got to find a traditional butcher!
A fantastic book written with passion, I only have to find a very traditional butcher now. My butcher sells very high quality meat but sadly doesn't buy the whole animal (internals... Read more
Published 6 days ago by Simon Heape
5.0 out of 5 stars The whole beast
This is all and more that you expect from the pioneer of head to tail people,the chef that got the toffs to eat offal. Read more
Published 3 months ago by sarah george
5.0 out of 5 stars Fergus Henderson doesn't need any help in the Kitchen!
Fergus Henderson did meet my expectations but unfortunately the publisher sold out to (A) merican tv starwantab-chef a.bourdain to get him to write the introduction? Read more
Published 4 months ago by JamesMcAfee
5.0 out of 5 stars A cook book that's a great read
Start at the first page and just read through Fergus's descriptions of food and his ethos towards it. Read more
Published 4 months ago by Steven Gallon
5.0 out of 5 stars Cookery Book
The person I bought this for was very pleased with it and is enjoying cooking from it also lots of reading.
Published 10 months ago by Beryl Jeffries
5.0 out of 5 stars Childhood Memories
This cookbook brought back memories for my husband who was raised in the UK and spent much of his adult life there as well. Recipes are more like conversations with the chef. Read more
Published on 15 Dec 2011 by C. Kauffman
5.0 out of 5 stars Need say no more
It's a book.
It's by Fergus Henderson.
It has recipes in it.

If you know and love Fergus, you will buy this book. Read more
Published on 12 Feb 2011 by SMC
4.0 out of 5 stars Nice book
Anthony Bourdain's gushing introduction was a surprise. Of all the people to call an English restaurant his favourite in the world! Read more
Published on 16 Sep 2010 by M. English
5.0 out of 5 stars Looked good
Sneaked a peak whilst wrapping it for a Christmas present last year and the contents and recipes looked good. Read more
Published on 9 Dec 2009 by Mr. J. J. Percival
5.0 out of 5 stars Brilliant book
I eat a 'Paleo Diet' and this book is just brilliant.
It is no nonsense recipes for proper food.
Nice to have something with no faff and just a bit different.
Published on 23 Nov 2009 by Mrs. H. K. Taylor
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