The Complete Nose to Tail

The Complete Nose to Tail
  • Author : Fergus Henderson
  • Publisher : A&C Black
  • Pages : 415
  • Relase : 2012
  • ISBN : 9781408809167

The Complete Nose to Tail Book Review:

Fergus Henderson's two classic Nose to Tail books in a single, covetable volume with additional new recipes and photography.

The Complete Nose to Tail

The Complete Nose to Tail
  • Author : Fergus Henderson
  • Publisher : Harper Collins
  • Pages : 416
  • Relase : 2013-10-01
  • ISBN : 9780062282620

The Complete Nose to Tail Book Review:

The Complete Nose to Tail is an exhilarating compendium that brings together maverick chef Fergus Henderson’s two acclaimed cookbooks—Whole Beast and Beyond Nose to Tail. Adventurous palates as well as some of the most famous names in the food world—including Mario Batali, Anthony Bourdain, Jamie Oliver, and Daniel Boulud—flock to Fergus Henderson’s London restaurant, St. John, to indulge in his culinary artistry. A conscientious and resourceful chef who lives by the motto “Nose to Tail,” Henderson advocates using everything that is possibly edible of fowl, beast, and fish, creating dishes that fuse high sophistication with a strong tradition of rustic thriftiness. The Complete Nose to Tail presents Henderson’s complete culinary oeuvre: recipes that offer a unique and delicious eating experience. Both refined and curious eaters can enjoy a taste of the wild side with such dishes as Pig’s Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, and Roast Bone Marrow and Parsley Salad, as well as sumptuous familiar fare, including Deviled Crab; Smoked Haddock, Mustard, and Saffron; and Green Beans, Shallots, Garlic, and Anchovies. There are desserts, too: sublime puddings, such as the St. John Eccles Cakes, and the timeless favorite Chocolate Ice Cream.

The Book of St John

The Book of St John
  • Author : Fergus Henderson,Trevor Gulliver
  • Publisher : Random House
  • Pages : 320
  • Relase : 2019-10-03
  • ISBN : 9781473564404

The Book of St John Book Review:

'The Book of St John is too witty to be a manifesto, but it is a sturdy invocation of the need for comfort, generosity and ritual at the table. And it is a gurglingly delightful compendium of - quite simply - delicious ideas and stories' Nigella Lawson 'An unutterable joy from the team behind one of the most influential and important restaurants in Britain ... This is much more than a book of recipes, though (glorious as they are). It’s also about the importance of the table, of feasting, of friendship, of the white cloth napkin on your knee. And it sings of simple but wonderful pleasures: a bacon sandwich and a glass of cider, a doughnut and a glass of champagne.’ Diana Henry, The Telegraph 'The Book of St. JOHN, part food gospel, part memoir, part recipe book.' Observer Food Monthly Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking – they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish. Recipes include: Braised rabbit, mustard and bacon Ox tongue, carrots and caper sauce Duck fat toast Smoked cod’s roe, egg and potato cake Confit suckling pig shoulder and dandelion The Smithfield pickled cucumbers St. JOHN chutney Butterbean, rosemary and garlic wuzz Honey and bay rice pudding Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.

Nose to Tail Eating

Nose to Tail Eating
  • Author : Fergus Henderson
  • Publisher : Bloomsbury Publishing PLC
  • Pages : 256
  • Relase : 2004
  • ISBN : 0747572577

Nose to Tail Eating Book Review:

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. Henderson's wonderful signature dish, Roast Bone Marrow and Parsley Salad, is among the starters, along with Grilled, Marinated Calf's Heart and the gruesome-sounding but apparently delicious Rolled Pig's Spleen. He is a great advocate of salting and brining and tends to use saturated animals fats (duck, goose, lard) in quantities that would make a dietician blench. 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? Fish at St John avoids the usual fare - no monkfish or red mullet here; instead herring roes, salt cod, eel, brill and skate. Vegetables are mashed (swede, celeriac) or roasted (pumpkin, tomatoes) and he dares to serve boiled brussels sprouts. The puddings (not desserts) are a starry dream of school dinners- Treacle Tart, St John's Eccles Cakes and a 'very nearly perfect' Chocolate Ice Cream. Not perhaps for the faint of heart, but for the adventurous an exciting feast of new and rediscovered flavours and textures.

Odd Bits

Odd Bits
  • Author : Jennifer McLagan
  • Publisher : Ten Speed Press
  • Pages : 256
  • Relase : 2011-09-13
  • ISBN : 9781607740759

Odd Bits Book Review:

The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.

A Girl and Her Pig

A Girl and Her Pig
  • Author : April Bloomfield
  • Publisher : Canongate Books
  • Pages : 352
  • Relase : 2012-11-01
  • ISBN : 9780857867322

A Girl and Her Pig Book Review:

A Girl and Her Pig takes us behind the scenes of April Bloomfield's lauded restaurants and into her own home kitchen, where her attention to detail and her reverence for sourcing the finest ingredients possible results in unforgettable food. Her innovative yet refreshingly unfussy recipes hark back to a strong English tradition, enlivened by a Mediterranean influence and an unfailingly modern and fresh sensibility. From baked eggs with anchovies and cream to smoked haddock chowder, from beetroot and smoked trout salad to a classic duck confit, April's recipes are wonderfully fresh and unfussy. Written with real verve, this is a cookbook full of personality and chock-full of tales and tips from one of the world's best-loved chefs.

Beyond Nose to Tail

Beyond Nose to Tail
  • Author : Fergus Henderson,Justin Piers Gellatly
  • Publisher : Bloomsbury Publishing USA
  • Pages : 240
  • Relase : 2008-12-06
  • ISBN : 1596918055

Beyond Nose to Tail Book Review:

Written in the same entertaining and accessible voice that made Nose to Tail Eating a certified foodie classic, this beautiful new collection of recipes by Fergus Henderson teaches you everything you'll ever need to know to prepare even more mouthwatering offal classics, from pork scratching, fennel and ox tongue soup, and pressed pig's ear to sourdough loaves and lardy cakes, chocolate baked Alaska, burnt sheep's milk yogurt, and goat's curd cheesecake, among others. While taking you through more than a hundred simple, easy-to-follow recipes, Henderson explains why nearly every part of every animal we eat is a delicious treat waiting for the hands of a patient cook to prepare it.

Mastering the Art of French Cooking

Mastering the Art of French Cooking
  • Author : Julia Child
  • Publisher : Рипол Классик
  • Pages :
  • Relase : 1976
  • ISBN : 9785879620764

Mastering the Art of French Cooking Book Review:

Anyone can cook in the French manner anywhere, wrote Mesdames Beck, Bertholle, and Child, with the right instruction. And here is the book that, for forty years, has been teaching Americans how.Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because: It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection. It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations bound to increase anyone s culinary repertoire.

How Dogs Work

How Dogs Work
  • Author : Daniel Tatarsky
  • Publisher : Penguin
  • Pages : 160
  • Relase : 2021-11-02
  • ISBN : 9780744057829

How Dogs Work Book Review:

Take a sideways look at the dog--from head to tail, and everything in between. That humans all over the world love dogs is beyond doubt, but do we really understand our four-legged friends, beyond their wet noses and wagging tails? How Dogs Work includes canine insight. Fun infographics give you all the essential facts and stats, and lead you through the world of dogs in pictures--from how dogs evolved from the wolf to our favorite pet, through the different breeds, to the finer points of working dogs and show dogs. But as the title suggests, it's also a practical e-guide to understanding dogs. Can you read their ears? Do you know the angle of the head that indicates a dog is dreaming of squirrels, and not listening to you? This fully illustrated e-guide will translate this body language and other curious canine behavior. So after your dog has taken you for a walk, put up your feet and enjoy this irresistible read!

The Ethical Omnivore

The Ethical Omnivore
  • Author : Laura Dalrymple,Grant Hilliard
  • Publisher : Allen & Unwin
  • Pages : 256
  • Relase : 2020-08-04
  • ISBN : 9781760874919

The Ethical Omnivore Book Review:

Heartfelt and wonderfully written, this is the kind of cookbook only butchers who think we should eat less meat could write.' MATTHEW EVANS 'I can't recommend this book highly enough - science-focused but with a contagiously energetic optimism, it's the antidote to despair we so desperately need. Read it, give it to your friends, then cook for them with whole, natural food. We can start repairing our land and nourishing our souls by dinner time.' CHARLOTTE WOOD We live in an affluent era marked by an increasingly fraught relationship to food, and meat is arguably the most controversial ingredient. There is a communal ache for authenticity, for a way forward with good conscience. The Ethical Omnivore explores the solution: living with a conscience; asking the right questions of whomever sells you meat or of the labels you read; and learning how to respect the animal so much that you're willing to cook something other than chicken breast. This book traces how animals can be raised ethically and demonstrates some ways regenerative farmers are outstanding in how they care for their animals. It offers tried-and-tested recipes from the Feather and Bone community, from simple and easy weeknight meals to slow roasts for special occasions. And it shows all of us how to live with less impact on the animals and environment that support us. The Ethical Omnivore is a user-friendly recipe and handbook that will open your eyes to a better way to buy, cook and eat.

Beyond Nose to Tail

Beyond Nose to Tail
  • Author : Fergus Henderson,Justin Piers Gellatly
  • Publisher : Bloomsbury UK
  • Pages : 225
  • Relase : 2007
  • ISBN : 0747589143

Beyond Nose to Tail Book Review:

Fergus Henderson is revered throughout the world for his unpretentious and respectful approach to meat. As he says, 'it would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.' In this new collection of recipes, Fergus inspires with more carnivorous classics such as braised shoulder of lamb, pigeon pie, venison liver and pressed pig's ear, as well as extending his no-nonsense approach to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and delicious ice-creams including bay leaf and the famous Dr Henderson. Cooks worldwide will covet and cherish Beyond Nose to Tail, and give it a place of honour on their shelves alongside Fergus's first collection.

Tom Kerridge's Proper Pub Food

Tom Kerridge's Proper Pub Food
  • Author : Tom Kerridge
  • Publisher : A&C Black
  • Pages : 256
  • Relase : 2013-11-21
  • ISBN : 9781472905604

Tom Kerridge's Proper Pub Food Book Review:

The king of beautiful pub food has collected all of his best ideas into this proper cookbook, ready to warm the world on a grey day and restore the nation's good mood. Tom Kerridge's idea of food heaven isn't fussy gastronomy; it's proper 'man food' with Michelin star magic, including breakfasts that keep you smiling for the whole day, indulgent long lunches, teatime temptations, seasonal snacks and heart-warming suppers. In this cookbook Tom proves that everyone can make proper pub food, and the only place he wants to see a foam is on the head of a pint of beer! Over 100 recipes reveal his secrets for making real food truly amazing, including perfected dishes from his childhood and special treats he serves at his own one-of-a-kind pub. These recipes are simply the best version you'll ever have of the dishes everyone loves the most. This fantastic feel-good cookbook is the official accompaniment to Tom Kerridge's Proper Pub Food TV show, featuring all the recipes from the six episodes and many, many more. With excellent photography from Cristian Barnett.

The Home Preserving Bible

The Home Preserving Bible
  • Author : Carole Cancler
  • Publisher : Penguin
  • Pages : 528
  • Relase : 2012-10-02
  • ISBN : 9781615642960

The Home Preserving Bible Book Review:

Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.

Heritage

Heritage
  • Author : Sean Brock
  • Publisher : Artisan
  • Pages : 336
  • Relase : 2014-10-21
  • ISBN : 9781579656430

Heritage Book Review:

New York Times best seller Winner, James Beard Foundation Award, Best Book of the Year in American Cooking Winner, IACP Julia Child First Book Award Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.

Pinocchio, the Tale of a Puppet

Pinocchio, the Tale of a Puppet
  • Author : Carlo Collodi
  • Publisher :
  • Pages : 140
  • Relase : 2011-02
  • ISBN : 1603033939

Pinocchio, the Tale of a Puppet Book Review:

Pinocchio, The Tale of a Puppet follows the adventures of a talking wooden puppet whose nose grew longer whenever he told a lie and who wanted more than anything else to become a real boy.As carpenter Master Antonio begins to carve a block of pinewood into a leg for his table the log shouts out, "Don't strike me too hard!" Frightened by the talking log, Master Cherry does not know what to do until his neighbor Geppetto drops by looking for a piece of wood to build a marionette. Antonio gives the block to Geppetto. And thus begins the life of Pinocchio, the puppet that turns into a boy.Pinocchio, The Tale of a Puppet is a novel for children by Carlo Collodi is about the mischievous adventures of Pinocchio, an animated marionette, and his poor father and woodcarver Geppetto. It is considered a classic of children's literature and has spawned many derivative works of art. But this is not the story we've seen in film but the original version full of harrowing adventures faced by Pinnocchio. It includes 40 illustrations.

Cooking Grassfed Beef

Cooking Grassfed Beef
  • Author : Shannon Hayes
  • Publisher : Left to Write
  • Pages : 116
  • Relase : 2014-06-30
  • ISBN : 0979439175

Cooking Grassfed Beef Book Review:

From America's leading authority on cooking sustainably raised meats comes this concise nose-to-tail guide for home cooks to prepare grassfed beef. Shannon Hayes has selected the best recipes from each of her three prior grassfed cookbooks, combined them with her signature easy instructions and explanations, and served up a simple, easy-to-use cookbook for the newcomer to the world of grassfed beef.This book offers a wide array of time-tested familyfriendly recipes, with chapters dedicated to pan-frying and oven roasting; braises, stews and soups; ground beef; grilling and barbecuing, as well as a complete section on using the bones and fat. Free Range Farm Girl Cooking Grassfed Beef offers clear information on making cut selections, candid explanations about navigating the world of farm-direct purchasing, and up-to-date information about ecologically friendly and humane livestock farming. As with all Hayes's cookbooks, the culinary concepts are easily learned, and the extensive section covering spice rubs, marinades and sauces will liberate home chefs who long to improvise and invent their own grassfed beef dishes. This little volume is the perfect introduction to Shannon Hayes's vast writings on the subject of sustainable meat.

The Moon Dragon (The Secrets of Droon #26)

The Moon Dragon (The Secrets of Droon #26)
  • Author : Tony Abbott
  • Publisher : Scholastic Inc.
  • Pages : 87
  • Relase : 2016-02-23
  • ISBN : 9780545418393

The Moon Dragon (The Secrets of Droon #26) Book Review:

A hidden door. A magical staircase. Discover the world of Droon! There's no place like home! Eric and his friends have finally restored the Rainbow Stairs, but that was the easy part. Now Gethwing is loose in the Upper World, and the Moon Dragon is causing big trouble. Eric, Julie, and Neal have to protect their town, but they're up against mysterious creatures, strangely-behaving parents, and powerful magic. Can the kids stop Gethwing before he destroys the Upper World -- for good?

The Whole Fish Cookbook

The Whole Fish Cookbook
  • Author : Josh Niland
  • Publisher : Hardie Grant Publishing
  • Pages : 256
  • Relase : 2019-09-01
  • ISBN : 9781743586631

The Whole Fish Cookbook Book Review:

The Whole Fish Cookbook is the bestselling cookbook that has changed the way we think about fish. Jamie Oliver called Josh Niland one of the most impressive chefs of a generation and Yotam Ottolenghi voted the book one of his favourites – ever. Add to that a swag of awards, including: The Australian Book Industry Association’s Illustrated Book of the Year in 2020; André Simon Food Book Award 2019; and two James Beard awards in 2020 – Restaurant and Professional and the prestigious Book of the Year. The Whole Fish Cookbook was also shortlisted as debut cookbook of the year in the Fortnum & Mason food & drink awards in 2020 and longlisted as Booksellers’ choice in the adult non-fiction category by the Australian Booksellers’ Association. As well, photographer Rob Palmer won the National Photographic Portrait Prize in 2020 with a stunning photo of Josh from the book. 'My cookbook of the year.' – Yotam Ottolenghi, The Guardian 'A mind-blowing masterpiece from one of the most impressive chefs of a generation.' – Jamie Oliver 'Josh Niland is a genius.' – Nigella Lawson We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious? In The Whole Fish Cookbook, Sydney’s groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat. Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet, and that there are more than just a handful of fish in the sea.

Classic Koffmann

Classic Koffmann
  • Author : Pierre Koffmann
  • Publisher : Jacqui Small
  • Pages : 288
  • Relase : 2016-10-13
  • ISBN : 9781911127062

Classic Koffmann Book Review:

Winner 'Best French Cuisine Book' - Gourmand World Cookbook Awards 2016 Finalist 'Cooking from a Professional Point of View' - James Beard Foundation Awards 2017 Classic Koffmann offers a masterclass in all that’s best in the French culinary tradition and will most certainly be the must-have cookery book of the season. There's no doubt that it's Pierre Koffmann, the three Michelin-starred chef, who is the granddaddy of French cuisine in Britain. Now celebrating 50 years in the business, the self-effacing Pierre has been coaxed out of the kitchen just long enough to write this superlative collection of his classic recipes. Ranging as you would expect from Entées to Desserts, and everything in between, Classic Koffmann is a worthy successor to Pierre's Memories of Gascony, which earned him the prestigious Glenfiddich Award in 1990. As if its collection of over 100 star recipes from the master chef wasn't enough, Classic Koffmann is also beautifully illustrated with photography by master photographer, David Loftus. What's more, having been described as 'the chef of chefs' and 'the chef all other chefs look up to', it's no surprise that many of his protégés, the likes of Marco Pierre White, Gordon Ramsey, Bruno Loubet, Tom Aikens, William Curley, Helena Puolakka, Tom Kitchin, Eric Chavot, Paul Rhodes have declared themselves 'honoured' to contribute to this epoch-making book. This younger generation of chefs, who are all culinary luminaries in their own right, have added their own special stories of their training with Pierre, the insights they gained from him and, of course, their paeans of praise for the man who set them on their path in the world of cooking. A masterclass in all that’s best in the French culinary tradition.

What Do You Do With a Tail Like This?

What Do You Do With a Tail Like This?
  • Author : Steve Jenkins,Robin Page
  • Publisher : Houghton Mifflin Harcourt
  • Pages : 32
  • Relase : 2009-06-15
  • ISBN : 9780547488929

What Do You Do With a Tail Like This? Book Review:

A nose for digging? Ears for seeing? Eyes that squirt blood? Explore the many amazing things animals can do with their ears, eyes, mouths, noses, feet, and tails in this interactive guessing book, beautifully illustrated in cut-paper collage, which was awarded a Caldecott Honor. This title has been selected as a Common Core Text Exemplar (Grades K-1, Read Aloud Informational Text).