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Nose to Tail Eating: A Kind of British Cooking Hardcover – 7 May 1999

4.6 out of 5 stars 40 customer reviews

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Hardcover, 7 May 1999
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Product details

  • Hardcover: 224 pages
  • Publisher: Macmillan (7 May 1999)
  • Language: English
  • ISBN-10: 0333727703
  • ISBN-13: 978-0333727706
  • Product Dimensions: 18.9 x 2.1 x 24.6 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (40 customer reviews)
  • Amazon Bestsellers Rank: 2,612,413 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

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 --This text refers to an alternate Hardcover edition.

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on 28 May 2007
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on 8 July 1999
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on 2 September 2011
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on 6 April 2007
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on 16 June 2010
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on 31 December 2010
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on 6 December 2004
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