THE COMPLETE NOSE TO TAIL

It would be disingenuous to the animal not to make the most of the whole beast there is a set of delights textural and flavoursome which lie beyond the fillet Thus Fergus Henderson set out his stall when in 1994 he opened St John now one of the world s most admired restaurants With a combination of sophistication and peasant thriftiness his two Nose to Tail books have gained cult status in the world of cookbooks Now they have been joined together inThe Complete Nose to Tail a compendious volume with additional recipes and more photography from the brilliant Jason Lowe This collection of recipes includes traditional favourites like Eccles cakes devilled kidneys and seed cake with a glass of Madeira as well as many St John classics for more adventurous gastronomes roast bone marrow and parsley salad deep fried tripe and pot roast half pig s head to name but a few With a dozen new recipes on top of 250 existing ones exceptional production values and more than 100 beautiful witty photographs The Complete Nose to Tail is not only comprehensive but completely irresistible