Kategoria BISAC: Cooking >> Regional & Ethnic - English, Scottish & Welsh

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...

This book is a revelation to Americans who have never tasted real Cornish Pasties, Scotch Woodcock (a splendid version of scrambled eggs) or Brown Bread Ice Cream. From the sumptuous breakfasts that made England famous to the steamed puddings, trifles, meringues and syllabubs that are still renowned, no aspect of British cooking is overlooked. Soups, fish, meat and game, vegetables, sauces, high teas, scones, crumpets, hot cross buns, savories, preserves and sweets of all kinds are here in clear, precise recipes with ingredients and utensils translated into American terms.

Students, Anglophiles, and literature hounds will want to delve into this delightful survey of foodways of a culture both ancient and cutting edge. Only in recent years have modern kitchen conveniences become taken for granted all over Britain. British cooking has also made tremendous strides lately, and the changes in shopping and food options, preparation, restaurant-going, and diet are detailed. The cooking traditions and classic dishes for which Britain is known are described as well, as they still help to define the people.

Commercialization and globalization are shown to...

Picture on an imposing castle on the moor-the cavernous main hall, the fire roaring in the hearth, a bearded man reciting Burns, and the merry men home from the hunt enjoying a festive banquet. Now you, too, can savor the pleasures of just such a feast-and of simpler Scottish fare, as well-with this delightful cookbook, imported from Scotland,
as your guide. These recipes for more than 170 authentic and well-loved dishes-using America, metric, and imperial measurements-will make it easy for any cook to prepare traditional Scottish foods. The recipes have been modernized, but the...