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This certified “foodie” classic presents the recipes that have marked Fergus Henderson 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 Chef 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 puddings, notably the St. John Eccles Cakes, and a very perfect Chocolate Ice Cream. Index, 202p.
- Format: Paperback
- ISBN-13: 9780060585365
- Publisher: HarperCollinsPublishers
- Published: March 2004