Famous Chef, Fergus Henderson, caused a sensation when he opened his restaurant in London. He serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness. "Nose to Tail Eating" is a collection of his recipes celebrating the thrifty rural British traditions of making delicious virtue out of every part of an animal.
Henderson's wonderful signature dish, Roast Bone Marrow and Parsley Salad is among the starters along with Grilled Marinated Calf's Heart and the awesome but delicious Rolled Pig's Spleen. He is a great advocate of brining and tends to use saturated animal fats (duck, goose, lard) in quantities that would make a dietician blanche. But when the results are dishes of the calibre of Brined Pork Belly, Roasted, Lamb's Tongues, Turnips, Bacon and Salted Duck's Legs, Green Beans, and Cornmeal Dumplings, who cares?
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