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4.6 out of 5 stars
23
4.6 out of 5 stars
Format: Hardcover|Change
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on 7 July 2015
A beautifully presented and written hardback. The recipes give all sorts of ideas for thinking about meat cookery from a different perspective. I dropped a star because it is a bit imprecise sometimes - with a cheffy assumption that you have the level of experience that most of us haven't. Great though for anyone who wants to have their ideas stretched, with good photos and writing style that is eccentric enough to be interesting and to keep the interest.
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'The Complete Nose To Tail : A Kind Of British Cooking' stitches
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!); perhaps most
striking among them a curiously touching image of a young woman in her blue
and white striped apron tenderly cradling the carcass of a young (I think)
goat in her arms like a latter day Renaissance pieta. Beautifully creepy stuff!

Sadly Mr Henderson is no longer able to turn in a long day at the stove due
to his long and brave struggle with the ravages of Parkinson's Disease but
this splendid volume will forever stand as a testimony to his unique vision.

Highly Recommended.
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on 28 December 2012
This book deals with the entire animal so you'll need to locate a proper old fashioned butcher to source some of the ingredients, but it is really worth the time and effort. Proper cooking with no waste and fabulous taste.
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on 7 December 2012
I was looking for a different kind of a faux-paleo cook book.

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.
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on 9 November 2012
Superb book, great recipes, stunning food, an absolute must have for any keen cook, real British cooking, proper ingredients, can't praise it enough.
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on 8 July 2013
The trotter gear is excellent and hasn't failed to please. So refreshing to find a book that gives delicious recipes for the cheaper and less fashionable cuts
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on 17 March 2013
Not yet put much of it to test but a beautifully presented book offering great inspiration to preparing all aspects of a pig!
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on 28 December 2012
Bought this as present for faddy foodie designer son.... He loved it some of the recipes are not for the faint hearted( as the title suggests....... But all are do able and Furgus Henderson a very accomplished cook.....
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on 7 June 2013
Bought this for my boss for a present. He is soo keen on his cooking and loved this book. Would recommend to others.
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on 3 May 2016
A very inspiring book! Beautifully put together. Recommend to any foodie who enjoys slightly daring recipes.
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