- Hardcover: 416 pages
- Publisher: Bloomsbury Publishing; First Edition edition (11 Oct. 2012)
- Language: English
- ISBN-10: 1408809168
- ISBN-13: 978-1408809167
- Product Dimensions: 20.5 x 4 x 26.3 cm
- Average Customer Review: 4.6 out of 5 stars See all reviews (23 customer reviews)
- Amazon Bestsellers Rank: 15,668 in Books (See Top 100 in Books)
The Complete Nose to Tail: A Kind of British Cooking Hardcover – 11 Oct 2012
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A cult masterpiece (Anthony Bourdain)
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)
This is an unbeatable collection of recipes (Telegraph)
Masterly (Fay Maschler Evening Standard)
A volume to treasure and adore (Tom Parker Bowles Mail on Sunday)
A glutinous compendium of classic recipes ... eccentric photographs add a frisson of fun (Independent)
Fergus Henderson's two classic Nose to Tail books in a single, covetable volume that boasts additional recipes and photographySee all Product description
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Top Customer Reviews
together Fergus Henderson's two previous tomes ('Nose To Tail Eating :
A Kind Of British Cooking - 2004 and 'Beyond Nose To Tail : A Kind Of
British Cooking : Part II' - 2007, into one heavyweight compilation.
Mr Henderson's celebrated London restaurant St John has been a high
temple of gastronomy to well-heeled carnivores since it opened in 1994.
He works magic with the kind of cuts which would have been thrown away
or sold for next to nothing by butchers twenty years ago (except for
those parts which they secretly and lovingly kept for themselves).
This is buccaneer cuisine; not for the squeamish or weak spirited but
for those with a sense of adventure and a love of simplicity these
dishes may well find a way into your heart (or liver, or kidneys etc).
Together with baker and pastry chef Justin Piers Gellatly much fun has
clearly been had putting this collection together. As you might expect,
iconic dishes such as 'Roast Bone Marrow and Parsley Salad' nudge elbows
with reductive classics like 'Ham In Hay' and 'Pheasant and Pig's Trotter
Pie With Suet Crust', plus nursery puddings to die for : Hurrah for 'Treacle
Tart', 'Queen Of Puddings' and 'Steamed Lemon and Vanilla Syrup Sponge'!
There's a recipe for 'Braised Squirrel' here too should you wish to have a go.
Jason Lowe's photographs capture the spirit of the enterprise wonderfully well.
The grub looks mouth-wateringly good and there are some terrifically macabre
shots of the kitchen crew playing with their food (literally!Read more ›
And I found it. Good simple recipes with ingredients my grandparents used, not fancy exotic stuff nobody knows how to get.
Offal recipes blow you away.
Most Recent Customer Reviews
bought for a friend who is a Michelin star chef - reports that it a great bookPublished 5 months ago by GMTee
Well, having now got the book, it has proven to be all I hoped. Very much my kind of cookery book. Despite the reservations of some reviewers about sourcing certain ingredients,... Read morePublished 10 months ago by Chefboy
A very inspiring book! Beautifully put together. Recommend to any foodie who enjoys slightly daring recipes.Published 14 months ago by Olesya Bogdanova
What a wonderful book. This is one of the few cookery books I have read cover to cover and the writing, comments are tips are wonderful. Read morePublished 15 months ago by A Croot
Very pleased with the seller and a totally brilliant purchase, well worth the money!Published on 29 Mar. 2015 by Margaret