Now available in a US-published edition, this is a handsome combination of Henderson’s Nose to Tail Eating and Beyond Nose to Tail, featuring the food of the London restaurant St. John.
Henderson made his name with careful, simple cooking that is not shy about using parts of animals that make some people squeamish although, that is far from all he does. The recipes have been reorganized, and some playful new photographs included.
Check out his slow-braised lamb shoulder; cured fillet of beef with celeriac; brown bread and Armagnac ice cream.
Hardcover. Color photographs throughout.