Fergus Henderson

The Whole Beast: Nose to Tail Eating

Buch

The Whole Beast: Nose to Tail Eating is a certified foodie classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat on the wild side -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, Nose to Tail Eating -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are… Mehr

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Produktdetails

ISBN: 978-0-06-058536-5
EAN: 9780060585365
Produktnummer: 19367550
Verlag: Harper Collins (US)
Sprache: Englisch
Erscheinungsjahr: 2004
Seitenangabe: 224 S.
Ausstattung: Trade Paperback
Masse: H23.3 cm x B18.7 cm x D1.7 cm 300 g
Gewicht: 300

Über den Autor

Fergus Henderson trained as an architect before becoming a chef, opening the French House Dining Room in 1992 and St. John in 1995, which has won numerous awards and accolades, including Best British and Best Overall London Restaurant at the 2001 Moët & Chandon Restaurant Awards. The Whole Beast won the 2000 Andre Simon Award.