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Beyond Nose to Tail

A Kind of British Cooking: Part II

Fergus Henderson author Justin Piers Gellatly author

Format:Hardback

Publisher:Bloomsbury Publishing PLC

Published:20th Aug '07

Should be back in stock very soon

Beyond Nose to Tail cover

Nose to Tail Eating won the Andre Simon Award in 2000 and quickly became a cult classic Fergus Henderson is a foodie hero, loved by chefs such as Anthony Bourdain, Nigel Slater and Jamie Oliver, and will generate huge amounts of media coverage St John Restaurant consistently gets rave reviews, and was included in Restaurant Magazine's list of the 50 Best Restaurants in the World for 2006

A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and ice creams.'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.' In this new collection of recipes, Fergus Henderson, award-winning author of Nose to Tail Eating, inspires with more carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. Justin Piers Gellatly, Head Baker and Pastry Chef at St. John Restaurant, introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and delicious ice creams including bay leaf and the famous Dr. Henderson. This covetable collection is complemented by quirky colour photographs by Jason Lowe and a St. John-inspired monochrome design, making it the perfect companion to Fergus's first book.

'This is an unbeatable collection of recipes' Telegraph Magazine

ISBN: 9780747589143

Dimensions: unknown

Weight: unknown

240 pages