Nose to Tail Eating (Tpb): A Kind of British Cooking

A collection of simple traditional British dishes with a strong carnivorous bent by one of London's young chefs. Fergus Henderson's outlines his firm belief in eating the finest ingredients simply cooked and presented, with salads such as Mussels and Cucumber with Dill and revivifying soups such as Chicken Broth with Wild Garlic. More crucially, here are the recipes that have marked him out as one of our most innovative yet traditional chefs, recipes which hark back to a strong rural tradition of delicious thrift, and which literally represent nose-to-tail eating, be they pig's trotter stuffed with potato; rabbit wrapped in fennel twigs and bacon; or his signature dish of roast bone marrow and parsley salad.