Nose to Tail Eating: A Kind of British Cooking by Fergus Henderson (Hardback, 2004)

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By Fergus Henderson. He is a great advocate of salting and brining and tends to use saturated animals fats (duck, goose, lard) in quantities that would make a dietician blench. Fish at St John avoids the usual fare - no monkfish or red mullet here; instead herring roes, salt cod, eel, brill and skate.