The Whole Beast by Fergus Henderson
Nose to Tail Eating

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A collection of simple and traditional British dishes with a strong carnivorous bent. It aims to enable adventurous cooks to recreate unusual dishes such as Roast Bone Marrow and Parsley Salad, Pea and Pigs Ear Soup, and Ham in Hay as well as the more familiar Tripe and Onions and Fish Pie.

About Fergus Henderson

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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.
Published May 7, 1999 by Macmillan. 224 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for The Whole Beast

Publishers Weekly

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An audacious chef whose St. John restaurant in London draws legions of fans, Henderson is a staunch proponent of using virtually the entirety of any plant or animal being served up. Harking back to

Jan 19 2004 | Read Full Review of The Whole Beast: Nose to Tail...

The Telegraph

Fergus Henderson, though self-described as a dutiful cook inspired by French bourgeois cooking, is known for rediscovering a kind of British cooking and returning vigour and boldness to modern kitchen menus.

Dec 12 2015 | Read Full Review of The Whole Beast: Nose to Tail...

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