Beschreibung
Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Here 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 these recipes, celebrating, as the title implies, the thrifty rural British tradition of making a delicious virtue of using every part of the animal.
