This book is a bona fide foodie classic. Fergus Henderson is the guy behind the St John restaurant in London, a world-renowned destination for everyone who wants to eat “on the wild side”. Here he presents some of the recipes that have earmarked him as one of the worlds most innovative, yet still traditional, chefs. You will find recipes here that hark back to those strong, rural traditions where thrift played a major part in eating. “Nose to Tail Eating” is Fergus’s motto and this covers many delights including his signature dish which is Roast Bone Marrow accompanied by Parsley Salad. A carnivore’s delight, never again should you dismiss any part of an animal as inedible.
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