Customer Reviews

Nose to Tail Eating

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3 star:		(1)
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Architecture's loss was the UK food scene's greatest win in nearly 60 years when Fergus Henderson became a cook. Now chef at St Johns restaurant in London, Nose To Tail Eating is a truly ground breaking work of exquisite simplicity, just as every dish in the book is in itself.
Having lived and worked in the UK, I, as a former cook, was of the opinion that modern British cooking left much to be desired. How wrong I was. Fergus takes the now rare simplicities of basic English cooking to amazing heights. His roasted quail dish couldn't be simpler: quail, salt, pepper, good oil and a hot oven for around 20 minutes. If you begin with good quail you will, I PROMISE YOU, have one of the best dining experiences of your life. I've cooked this dish for other chefs who refused to believe me when I said it was his recipe and that it only contained those four ingredients. His roasted marrow bone, in-bone, is exceptional and astounding in its simplicity and quality. He cares naught for precise measurements or detailed recipes. How can any cook book writer KNOW what YOUR oven is like, or what your skill levels are... a great and ignored flaw in all cook books. Fergus sweeps all this trivia aside and presents basic elements and instructions and leaves the rest to you... if you love food as much as he, obviously does, then the rest is up to you. How else can it be. This is what makes this cook book (guide) so special. There are some recipes that may be daunting or downright off-putting, like pig's head or cheek. But so well was this book written that, even after 25 years of commercial cooking, I was so inspired that I went out and got myself a whole pig's head and gave it a go. It was scary, but in the end result... heavenly!
Fergus Henderson, along with Tony Bourdain is one of my 'cooking gods'. I'm in Tasmania and probably will never, sadly, get to his St Johns but I've got the next best thing; his book and the inspriation Nose To Tail gave me.
I urge you to buy this book. (No, I'm not Fergus Henderson) I just wish I was.
William Kenneth Halliwell
Hobart, Tasmania, Australia

This book is considered a classic in culinary circles for devouring a whole beast and wasting no part of the animal. The book and recipes are fantastic, however the small size of the book was very disappointing. Expecting an A4 size (normal cook book) I was upset to receive a pocket size version of the book. Could not see any reference to size in the advertisement. As i am a big collector of cookbooks i would have preferred to pay more and own a beautiful and long lasting cookbook. Will still use it but will never have the same love for it as i have for others!

Long live the PIG!

Fergus Henderson is a Master! A must have for any fan of nose to tail cookery!