Nose to Tail Eating : A Kind of British Cooking
by Fergus Henderson, Anthony Bourdain
Editor: Bloomsbury Publishing PLC
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Fergus Henderson caused something of a sensation when he opened his St John’s restaurant in London in 1995Located in a former smokehouse near Smithfield meat market, its striking, high white interior ceiling offers a spectacular setting for dazzling food daring and simplicity.As it is indicated by the restaurant of the logo of a pig (reproduced on the cover of the Nose to the Tail of the Food) and in an appropriate way considering the site, in St-Jean the accent is resolutely on the meatAnd not hazelnuts, fillets, duck breasts and so on, standard restaurant portion control, all piled up in small towers in the middle of the plate: Henderson serves the internal organs of animals and poultry in bulk, exhilarating dishes that combine high sophistication with peasant harshnessNose to Eat Tail is a collection of these recipes, celebrating, as the title indicates, the rural British tradition of making a delicious virtue of using each part of the animalThis new edition, very well redesigned, comes with an introduction by Anthony Bourdain
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