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The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson - whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" - presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" - be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.
About: Presents a collection of recipes for soups, salads, and other dishes that emphasize using unusual cuts of meat or animal parts that are usually ignored in modern kitchens,
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