The Complete Nose to Tail

The definitive cookery book from the iconic 'St. John' restaurant.

In 1995 Fergus Henderson opened what was to become one of the world's most admired restaurants. 'The Complete Nose to Tail' combines his previous books in one hefty tome, with additional new recipes including favourites like Eccles cakes, devilled kidneys 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.

A beautifully produced volume with sumptuous photography.