TY  - BOOK
AU  - Henderson,Fergus
AU  - Gellatly,Justin Piers
AU  - Lowe,Jason
TI  - The complete nose to tail
SN  - 0062282611
AV  - TX717 .H468 2012
U1  - 641.5941 23
PY  - 2012///]
CY  - New York, NY
PB  - ecco, an imprint of HarperCollinsPublishers
KW  - Cooking, British
KW  - Cooking, English
KW  - Cooking (Variety meats)
KW  - Cookbooks
KW  - lcgft
N1  - Includes index; "First published in Great Britain in 2012 by Bloomsbury Publishing."--Title page verso; Something to get the juices going --; Soup --; Salads --; Smaller but often sustaining dishes --; Cheesy moments --; The pig --; Trotter gear --; Meat that isn't pig --; Birds and game --; Fish and shellfish --; Three pies --; Vegetables --; Dressings, sauces and pickles --; Basic, but vital --; Bread --; Baking and doughnuts --; Puddings --; Steadying puddings --; Ice cream --; Dr. Henderson
N2  - "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 he opened St. John in 1995, now one of the world's most admired restaurants. His Whole Beast and Beyond Nose to Tail books are full of exhilarating recipes for dishes that combine high sophistication with peasant thriftiness. Now the books are to be joined together in a compendious volume, The Complete Nose to Tail, with additional new recipes and more brilliant photography from Jason Lowe
ER  -