The Complete Nose to Tail

The Complete Nose to Tail: A Kind of British Cooking

Hardback Published on: 11/10/2012
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Bookseller Reviews

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The Complete Nose to Tail
The Complete Nose to Tail: Pt. 1 & 2
This is a book by an absolute genius. There is nothing else like it in print when you compare the sense of fun and adventure it has throughout it's 400 plu... READ MORE
Ben Keenan at Bury St Edmunds Buttermarket


'It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.' Thus Fergus Henderson set out his stall when in 1994 he opened St. John, now one of the world's most admired restaurants. With a combination of sophistication and peasant thriftiness, his two Nose to Tail books have gained cult status in the world of cookbooks. Now they have been joined together inThe Complete Nose to Tail, a compendious volume with additional recipes and more photography from the brilliant Jason Lowe. This collection of recipes includes traditional favourites like Eccles cakes, devilled kidneys, and seed cake with a glass of Madeira, as well as many St. John classics for more adventurous gastronomes - roast bone marrow and parsley salad, deep-fried tripe and pot-roast half pig's head to name but a few. With a dozen new recipes on top of 250 existing ones, exceptional production values and more than 100 beautiful, witty photographs, The Complete Nose to Tail is not only comprehensive but completely irresistible.

  • Publisher: Bloomsbury Publishing Plc
  • ISBN: 9781408809167
  • Number of pages: 416
  • Weight: 2072g
  • Dimensions: 263 x 205 mm

Customer Reviews

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The Complete Nose to Tail
Do as I say, not as I do
My experience of St John was very bad and this book only emphasizes the hypocrisy that abounds.
Jason Graham