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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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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Customer Reviews
Most Helpful Customer Reviews
26 of 26 people found the following review helpful
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.
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.
10 of 10 people found the following review helpful
By D. Onions
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.
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.
22 of 23 people found the following review helpful
By miss waspy
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.
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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Most Recent Customer Reviews
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 17 months ago by C. Kauffman
4.0 out of 5 stars
NB, smaller sized book.
Great book, especially if you love the resturant and the style.
However, buyers note this book is in the smaller novel-sized format. Read more
However, buyers note this book is in the smaller novel-sized format. Read more
Published 21 months ago by Marrow lover
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
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
2.0 out of 5 stars
The Whole Beast Nose to tail eating
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. Read more
Published on 31 Dec 2010 by Tim
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.
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 H. K. Taylor
5.0 out of 5 stars
The book I wanted to write myself
For years, I have been planning a cookbook in my head. Now I no longer need to write it because someone else has done it for me. Read more
Published on 9 Oct 2009 by Mr. I. Einion
4.0 out of 5 stars
present
English review
I had give this book for Christmas to my son, this book is very popular by the chef's here in the Netherlands. Read more
I had give this book for Christmas to my son, this book is very popular by the chef's here in the Netherlands. Read more
Published on 29 Jan 2009 by A. J. Eleveld
5.0 out of 5 stars
A new appreciation of British Food
I first heard about Fergus Henderson via the writing and TV shows of Anthony Bourdain, whose introduction to this edition is very much worth reading too. Read more
Published on 24 April 2008 by Doktor Futtocks
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