Beyond Nose to Tail: A Kind of British Cooking: Part II - Hardcover

Henderson, Fergus; Gellatly, Justin Piers

Hardcover

ISBN 10: 0747589143 ISBN 13: 9780747589143

Publisher: Bloomsbury Publishing PLC, 2007

Synopsis

'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.

About this title

Review:

Henderson's food is an adventure, but one well worth taking. -- London Review of Books

It's a whole approach to eating, a manifesto for a way of living disguised as a cookbook. -- Art Review

Set to become a carnivorous classic. -- Delicious

This is an unbeatable collection of recipes. -- Telegraph Magazine

Use his bread recipe and you will never look back.
-- Kate Colquhoun, Guardian Online

About the Author:

Fergus Henderson trained as an architect before becoming a chef. He opened the French House Dining Room in 1992 and left it to start St John in 1994. He is the author of the cult classic Nose to Tail Eating, which won the Andre Simon Award in 2000.

About this edition

• Publisher: Bloomsbury Publishing PLC
• Publication date: 2007
• ISBN 10: 0747589143
• ISBN 13: 9780747589143
• Binding: Hardcover
• Edition number: 1
• Number of pages: 240