The Complete Nose to Tail: A Kind of British Cooking

"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 in 1994 he opened St. John, now one of the world''s most admired restaurants. With a combination of sophistication and peasant thriftiness, his two ''Nose to Tail'' books have gained cult status in the world of cookbooks. Now they have been joined together in ''The Complete Nose to Tail'', a compendious volume with additional recipes and more photography from the brilliant Jason Lowe.

This collection of recipes includes traditional favourites like Eccles cakes, devilled kidneys, and seed cake with a glass of Madeira, as well as many St. John classics for more adventurous gastronomes - roast bone marrow and parsley salad, deep-fried tripe and pot-roast half pig''s head to name but a few.

With a dozen new recipes on top of 250 existing ones, exceptional production values and more than 100 beautiful, witty photographs, ''The Complete Nose to Tail'' is not only comprehensive but completely irresistible.