”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.