Whole Beast: Nose to Tail Eating

<p><em>The Whole Beast: Nose to Tail Eating</em> 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 Nose to Tail Eating -- be they Pig's Trotter Stuffed with Potato Rabbit Wrapped in Fennel and Bacon or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent there are also splendid dishes such as Deviled Crab; Smoked Haddock Mustard and Saffron; Green Beans Shallots Garlic and Anchovies; and to keep the sweetest tooth happy there are gloriously satisfying puddings notably the St. John Eccles Cakes and a very nearly perfect Chocolate Ice Cream. </p>