Fergus Henderson opened St John in London in 1984 and it went on to become - and remain - one of the world’s most admired restaurants. His philosophy of eating ‘nose to tail’ is maybe even more relevant today than it ever was with our modern concerns about food waste.
The recipes in the two volumes of his Nose to Tail cookbooks are here brought together in one complete, beautifully photographed, compendium which showcases dishes that combine sophistication with thriftiness. Its over 250 recipes range from roast bone marrow and parsley salad, to eel pie, hazelnut biscuits and a whole section on breads. It is a joy of a book which will no doubt stimulate much Cookbook Club discussion - as well as delicious food, of course.