Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook

by Fergus Henderson, Justin Piers Gellatly

Overview

Written in the same entertaining and accessible voice that made Nose to Tail Eating a certified foodie classic, this beautiful new collection of recipes by Fergus Henderson teaches you everything you'll ever need to know to prepare even more mouthwatering offal classics, from pork scratching, fennel and ox tongue soup, and pressed pig's ear to sourdough loaves and lardy cakes, chocolate baked Alaska, burnt sheep's milk yogurt, and goat's curd cheesecake, among others. While taking you through more than a hundred simple, easy-to-follow recipes, Henderson explains why nearly every part of every animal we eat is a delicious treat waiting for the hands of a patient cook to prepare it.

Product Details

ISBN-13:	9781596918054
Publisher:	Bloomsbury Publishing
Publication date:	12/06/2008
Sold by:	Barnes & Noble
Format:	eBook
Pages:	240
File size:	11 MB
Note:	This product may take a few minutes to download.

About the Author

Fergus Henderson trained as an architect before becoming a chef. He opened the French House Dining Room in 1992 before two years later starting St. John, which is on the S. Pellegrino World's 50 Best Restaurants list. Fergus continues to develop projects in the principle of Nose to Tail eating.
Justin Piers Gellatly is the co-author of Beyond Nose to Tail.

Editorial Reviews

A fantastic book, wonderful stories with nostalgic and inspiring recipes—an essential book for honest cooks.” —Jamie Oliver on Nose to Tail Eating

“Nose to Tail Eating is the new bible for cooks. He's the rock star of cooking.” —Anthony Bourdain on Nose to Tail Eating

“His cooking and recipes are a joy.” —Nigel Slater on Nose to Tail Eating

From the Publisher