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Nose to Tail Eating: A Kind of British Cooking by Fergus Henderson (Hardcover, 2004)

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"Nose to Tail Eating: A Kind of British Cooking" by Fergus Henderson is a groundbreaking cookbook that explores the culinary tradition of using every part of the animal, from the nose to the tail. Published in 2004 by Bloomsbury Publishing, this hardcover book features recipes and ideas for creating delicious and innovative dishes. With a height of 198mm and 256 pages, this book is a must-have for food enthusiasts looking to delve into the fascinating world of British cooking.

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Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant's logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson 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 these recipes, celebrating, as the title implies, the thrifty rural British traditions of making delicious virtue out of using every part of the animal. This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain.