Fergus Henderson,Justin Piers Gellatly: Beyond Nose to Tail: A Kind of British Cooking: Part II

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



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Author: Fergus Henderson,Justin Piers Gellatly
Number of Pages: 240 pages
Published Date: 20 Aug 2007
Publisher: Bloomsbury Publishing PLC
Publication Country: London, United Kingdom
Language: English
ISBN: 9780747589143
Download Link: Click Here
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Description

'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.