Nose to Tail Eating

Fergus Henderson is a British chef who co-founded St. John restaurant in London's Smithfield district in 1994 with his business partner Trevor Gulliver. St. John became internationally famous for its uncompromising menu of offal and lesser-used cuts of meat, and is widely credited with catalyzing the nose-to-tail eating movement in modern British cooking.

The book was first published in 1999 by Macmillan in the UK. A revised and expanded American edition, titled "The Whole Beast: Nose to Tail Eating," was published by Ecco in 2004, helping introduce Henderson's philosophy to U.S. chefs and home cooks.

The book includes dishes such as roast bone marrow with parsley salad, which became St. John's most iconic plate, as well as rolled pig's spleen, blood cake, and pig's head and potato pie. Henderson's recipes are deliberately plain and unadorned, designed to celebrate rather than disguise the less familiar parts of the animal.

Yes, Henderson published a follow-up titled "Beyond Nose to Tail Eating: More Omnivorous Recipes for the Adventurous Cook" in 2007, co-written with Justin Piers Gellatly. The sequel expands on the original with additional recipes for offal, baking, and desserts served at St. John and St. John Bread & Wine.