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, "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.