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Item Details
Title: BEYOND NOSE TO TAIL
A KIND OF BRITISH COOKING: PART II
By: Fergus Henderson, Justin Piers Gellatly
Format: Hardback

List price: £20.00
Our price: £14.60
Discount:
27% off
You save: £5.40
ISBN 10: 0747589143
ISBN 13: 9780747589143
Availability: Usually dispatched within 1-3 weeks.
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Stock: Currently 0 available
Publisher: BLOOMSBURY PUBLISHING PLC
Pub. date: 20 August, 2007
Pages: 240
Description: 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.
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.
Illustrations: Illustrations
Publication: UK
Imprint: Bloomsbury Publishing PLC
Returns: Returnable
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