8 Ergebnisse.

Das «St. John» Restaurant in London Smithfield ist eine gastronomische Legende. Das Prinzip der nachhaltigen Küche machte seine Inhaber Fergus Henderson und Trevor Gulliver zu weltweit einflussreichen Gastronomen. Zwanzig Jahren nach dem Standardwerk «Nose to Tail» liefern sie mit über 100 neuen Rezepten endlich Nachschub.

Fergus Henderson (Author) Fergus Henderson MBE co-founded St. JOHN in 1994 with Trevor Gulliver, following on from the Henderson¿s cult French House in Soho. The original St. JOHN Smithfield quickly earned a reputation for its concise and innovative menu and became a must-visit destination on the London restaurant scene. Fergus is known for his promotion of nose to tail eating. St. JOHN now have two more restaurants in London ¿ Bread and Wine ...

« will sagen, dass es dem Tier gegenüber unanständig wäre, es nicht von Kopf bis Fuß zu verwerten, es hält auch jenseits des Filets etliche nahrhafte Leckerbissen und Gaumenfreuden für uns bereit. Dies ist ein Buch über das Kochen und das Essen zu Hause, hier geht es nicht darum, Restaurantgerichte nachzuahmen. Haben Sie keine Angst vor dem Kochen - die Zutaten würden das merken und sich entsprechend danebenbenehmen.» Fergus Henderson Fergus ...

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 he opened St. John in 1995, now one of the world's most admired restaurants. His Whole Beast and Beyond Nose to Tail books are full of exhilarating recipes for dishes that combine high sophistication with peasant thriftiness. Now the book...

The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nos...

Fergus Henderson's two classic "Nose To Tail" books in a handsome, single volume with additional new recipes and photography.

Subtitled, "A Kind Of British Cooking: Part II". Sequel to the successful "Nose To Tail Eating", which won the Andre Simon Award in 2000 and became a cult classic. In this new collection of recipes, Fergus inspires with more carnivorous delights such as pigeon pie and venison liver. With pastry chef Justin Piers Gellatly, he also turns his attention to puddings and desserts.

The St John restaurant chef presents a collection of his recipes which celebrate the British tradition of using every part of the animal in cooking.