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Fergus Henderson
Beyond Nose to Tail

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Fergus Henderson’s almost-pocket-sized tome of 100 classic English recipes are a delight. Written in his charming, witty voice, and with lovely food photographs that feature the restaurant’s own cooks and waiters, we especially love Beyond Nose to Tail because it explores the grand, sweet world of British desserts. Sure, you’ll find a recipe for a perfect lamb shoulder braise or fried tripe, but turns out Henderson’s second cookbook is also a great go-to for classic steamed puddings, trifles, buns and biscuits.

Here's what you get:

  • One copy of Beyond Nose to Tail (Bloomsbury USA, 2007)
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Fergus Henderson London, UK

Chef Fergus Henderson trained as an architect but went on to open the quintessential British restaurant in London’s old meat market district. His fantastic restaurant, St. John, which opened in 1994, was an inspiration to chefs around the world and is still considered at the forefront of the modern nose-to-tail movement.

From the Source Estimated Delivery: Jun 1 2012 - Jun 7 2012

Once your order is processed, it will be shipped to you for ground delivery. You will receive an email from Gilt Taste notifying you of your ship date.

 

Nose to Tail

Fergus Henderson doesn’t have any formal training as a chef--in fact, he studied architecture before he started cooking. But at St. John his nose-to-tail approach to cooking has been widely celebrated by chefs like Mario Batali, Anthony Bourdain, and April Bloomfield. The most famous dish at the restaurant, and the one that best illustrates Henderson’s thoughtful, simple style, is the roasted marrow bone dish, served simply with a sprinkling of salt, grilled bread and a dressed parsley salad. Perfect.

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What's Included

  • One copy of Beyond Nose to Tail (Bloomsbury USA, 2007)

Freshness and Quality Commitment

This item is final sale and non-returnable. Gilt Taste is committed to offering quality products that are fresh, honest and inspiring.