We dub this "nose-to-tail" mining, following the trend in gastronomy to use every part of an animal. The metal sulfides, oxides and carbonates which can be turned into iron, copper and other ...

Beyond nose-to-tail, there are restaurants doing the same with chicken (beak-to-tail), seafood (fin-to-gill) and even veg (root-to-peel).

8. Using Up Leftovers Leftovers don’t have to taste like a reheated memory of last night’s meal. We’ll cover three strategies that will put cooked ingredients ...

With its sensational skewers, varied yet traditionally Japanese menu and nose-to-tail dining approach, Junsei is certainly a special place. And, with its intimate setting and friendly staff ...

Bridget Jones: Mad About the Boy Link to Bridget Jones: Mad About the Boy ...

When restaurateur and wine lover Trevor Gulliver and chef Fergus Henderson opened St John in 1994, London’s dining scene was a world away from what it is today. Haute cuisine was still in the ...