The Complete nose to tail

http://www.renaud-bray.com

http://www.renaud-bray.com

Adventurous palates as well as some of the most famous names in the food world-including Mario Batali, Anthony Bourdain, Jamie Oliver, and Daniel Boulud-flock to Fergus Henderson's London restaurant, St. John, to indulge in his culinary artistry. A conscientious and resourceful chef who lives by the motto Nose to Tail, Henderson advocates using everything that is possibly edible of fowl, beast, and fish, creating dishes that fuse high sophistication with a strong tradition of rustic thriftiness. It would be disingenuous to the animal not to make the most of the whole beast, Henderson explains. There is a set of delights, textural and flavoursome, which lie beyond the fillet. The Complete Nose to Tail presents Henderson's complete culinary oevre: recipes that offer a unique and delicious eating experience. Both refined and curious eaters can enjoy a taste of the wild side with such dishes as Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, and Roast Bone Marrow and Parsley Salad, as well as sumptuous familiar fare, including Deviled Crab; Smoked Haddock, Mustard, and Saffron; and Green Beans, Shallots, Garlic, and Anchovies. There are desserts, too: sublime puddings, such as the St. John Eccles Cakes, and the timeless favorite Chocolate Ice Cream.Written in Henderson's earthy and humorous voice, The Complete Nose to Tail takes food back to its basics, and is a classic omnibus cookbook for both the dedicated cook and the devout epicurean.