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Cover: 9781408809167 | The Complete Nose to Tail | A Kind of British Cooking | Buch | 418 S.
Rückseite: 9781408809167 | The Complete Nose to Tail | A Kind of British Cooking | Buch | 418 S.
Cover: 9781408809167 | The Complete Nose to Tail | A Kind of British Cooking | Buch | 418 S.
Rückseite: 9781408809167 | The Complete Nose to Tail | A Kind of British Cooking | Buch | 418 S.
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The Complete Nose to Tail
A Kind of British Cooking
Buch von Fergus Henderson (u. a.)
Sprache: Englisch

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Beschreibung
'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.
'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.
Über den Autor
Fergus Henderson trained as an architect before becoming a chef. He opened the French House Dining Room in 1992 before two years later starting St. John, which is on the S. Pellegrino World's 50 Best Restaurants list. Fergus continues to develop projects in the principle of Nose to Tail eating.
Zusammenfassung
The St. John restaurant consistently gets rave reviews, has a Michelin star, and came fourteenth in Restaurant Magazine's list of the 50 Best Restaurants in the World for 2009
Details
Erscheinungsjahr: 2010
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Kochbücher & Grundkochbücher
Medium: Buch
Inhalt: 418 S.
ISBN-13: 9781408809167
ISBN-10: 1408809168
Sprache: Englisch
Einband: Gebunden
Autor: Henderson, Fergus
Gellatly, Justin Piers
Fotograph: Lowe, Jason
Illustrator: Jason Lowe
Hersteller: Bloomsbury UK
Bloomsbury Publishing
Maße: 271 x 215 x 41 mm
Von/Mit: Fergus Henderson (u. a.)
Erscheinungsdatum: 25.10.2010
Gewicht: 2,087 kg
Artikel-ID: 106421322
Über den Autor
Fergus Henderson trained as an architect before becoming a chef. He opened the French House Dining Room in 1992 before two years later starting St. John, which is on the S. Pellegrino World's 50 Best Restaurants list. Fergus continues to develop projects in the principle of Nose to Tail eating.
Zusammenfassung
The St. John restaurant consistently gets rave reviews, has a Michelin star, and came fourteenth in Restaurant Magazine's list of the 50 Best Restaurants in the World for 2009
Details
Erscheinungsjahr: 2010
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Kochbücher & Grundkochbücher
Medium: Buch
Inhalt: 418 S.
ISBN-13: 9781408809167
ISBN-10: 1408809168
Sprache: Englisch
Einband: Gebunden
Autor: Henderson, Fergus
Gellatly, Justin Piers
Fotograph: Lowe, Jason
Illustrator: Jason Lowe
Hersteller: Bloomsbury UK
Bloomsbury Publishing
Maße: 271 x 215 x 41 mm
Von/Mit: Fergus Henderson (u. a.)
Erscheinungsdatum: 25.10.2010
Gewicht: 2,087 kg
Artikel-ID: 106421322
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