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 Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab