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

Author(s): Fergus Henderson

Meat, Fish, BBQ's

'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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Nose to Tail Eating won the Andre Simon Award in 2000 and quickly became a cult classic Fergus Henderson is a foodie hero, loved by chefs such as Anthony Bourdain, Nigel Slater and Jamie Oliver, and will generate huge amounts of media coverage St John Restaurant consistently gets rave reviews, and was included in Restaurant Magazine's list of the 50 Best Restaurants in the World for 2006

'This is an unbeatable collection of recipes' Telegraph Magazine

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.

General Fields

  • : 9780747589143
  • : Bloomsbury Publishing PLC
  • : Bloomsbury Publishing PLC
  • : August 2012
  • : 198mm X 140mm
  • : United Kingdom
  • : November 2012
  • : books

Special Fields

  • : Illustrations
  • : 240
  • : 641.5
  • : 1
  • : Hardback
  • : Fergus Henderson