The Complete Nose to Tail: A Kind of British CookingHarper Collins, 2013. okt. 1. - 559 oldal An exhilarating compendium that brings together maverick chef Henderson’s two acclaimed cookbooks—Whole Beast and Beyond Nose to Tail. Adventurous palates as well as some of the most famous names in the food world—including Mario Batali, Anthony Bourdain, Jamie Oliver, and Daniel Boulud—flock to Fergus Henderson’s London restaurant, St. John, to indulge in his culinary artistry. A conscientious and resourceful chef who lives by the motto “Nose to Tail,” Henderson advocates using everything that is possibly edible of fowl, beast, and fish, creating dishes that fuse high sophistication with a strong tradition of rustic thriftiness. The Complete Nose to Tail presents Henderson’s complete culinary oeuvre: recipes that offer a unique and delicious eating experience. Both refined and curious eaters can enjoy a taste of the wild side with such dishes as Pig’s Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, and Roast Bone Marrow and Parsley Salad, as well as sumptuous familiar fare, including Deviled Crab; Smoked Haddock, Mustard, and Saffron; and Green Beans, Shallots, Garlic, and Anchovies. There are desserts, too: sublime puddings, such as the St. John Eccles Cakes, and the timeless favorite Chocolate Ice Cream. |
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½ cup Aïoli allspice ANCHOVY bacon baking bay leaves beans black pepper black peppercorns boil bone bread carrots caster sugar celeriac celery chicken stock chocolate clean cloves cloves of garlic cook cover crème fraîche cup caster sugar Demerara sugar dish double cream dough duck fat Eccles cake egg yolks extra-virgin olive oil fridge frying pan full-fat milk garlic gentle golden brown golden syrup head of garlic heat herbs hot oven ICE CREAM ingredients juice knob of butter large egg leeks legs lemon loaf mashed medium oven minutes mixture mustard oven preheated parsley pastry peeled and chopped PIG'S plastic potatoes pound prunes PUDDING quart rabbit red wine remove roasting salad salt and black sauce saucepan sea salt season serve four serve six shallots simmer skin sliced soup spoon stir suet tbsp terrine toast tomatoes Trotter Gear unsalted butter vanilla vegetables Vinaigrette warm whisk