'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 ...
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'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.
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Add this copy of Beyond Nose to Tail to cart. $20.75, new condition, Sold by Sequitur Books rated 5.0 out of 5 stars, ships from Boonsboro, MD, UNITED STATES, published 2007 by Bloomsbury Publishing PLC.
Add this copy of Beyond Nose to Tail: A Kind of British Cooking: Part II to cart. $30.86, new condition, Sold by GreatBookPrices rated 4.0 out of 5 stars, ships from Columbia, MD, UNITED STATES, published 2007 by Bloomsbury Publishing PLC.
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New. 240 p. Contains: Unspecified. Includes unspecified. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
Add this copy of Beyond Nose to Tail: a Kind of British Cooking: Part II to cart. $30.87, new condition, Sold by Kennys.ie rated 4.0 out of 5 stars, ships from Galway, IRELAND, published 2007 by Bloomsbury Publishing PLC.
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New. 2007. First Edition. Hardcover. 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. Num Pages: 240 pages, Illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 208 x 143 x 25. Weight in Grams: 556. A Kind of British Cooking: Part II. 240 pages, Illustrations. 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. Cateogry: (G) General (US: Trade). BIC Classification: WBA. Dimension: 208 x 143 x 25. Weight: 606......We ship daily from our Bookshop.
