"...No one has been a bigger influence on this change than the walking Buddha himself, the spiritual leader of all nose to tail pork-centric aficionados, Fergus Henderson." - Anthony Bourdain

"...No one has been a bigger influence on this change than the walking Buddha himself, the spiritual leader of all nose to tail pork-centric aficionados, Fergus Henderson." - Anthony Bourdain

pin 2
Chef Fergus Henderson of St. John in London.

Chef Fergus Henderson of St. John in London.

Chef Fergus Henderson at St John – London, England

Chef Fergus Henderson at St John – London, England

pin 1
London - Chef Fergus Henderson

London - Chef Fergus Henderson

pin 1
There’s a trend sweeping gastronomers the world over called 'nose to tail' and it involves cooking previously overlooked cuts of meat.    It encourages cooks to let nothing go to waste - to use the entire animal in recipes and come up with innovative and tasty recipes. Chef Fergus Henderson first popularised serving offal in his famed London restaurant, St. John and with his cookbook The Whole Beast. He says “If you’re going to kill the animal it seems only polite to use the whole thing".

There’s a trend sweeping gastronomers the world over called 'nose to tail' and it involves cooking previously overlooked cuts of meat. It encourages cooks to let nothing go to waste - to use the entire animal in recipes and come up with innovative and tasty recipes. Chef Fergus Henderson first popularised serving offal in his famed London restaurant, St. John and with his cookbook The Whole Beast. He says “If you’re going to kill the animal it seems only polite to use the whole thing".

All of these photos of chefs from Melanie Dunea's books are amazing. Such personality. (This is Fergus Henderson)

All of these photos of chefs from Melanie Dunea's books are amazing. Such personality. (This is Fergus Henderson)

pin 12
Nose to Tail Eating, Fergus Henderson

Nose to Tail Eating, Fergus Henderson

pin 3
Pinterest • The world’s catalogue of ideas
Search