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Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook
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Product Description
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
- Amazon Sales Rank: #103060 in Books
- Published on: 2007-10-02
- Released on: 2007-10-02
- Original language: English
- Number of items: 1
- Binding: Hardcover
- 240 pages
Editorial Reviews
Review
Praise for Nose to Tail Eating
“A fantastic book, wonderful stories with nostalgic and inspiring recipes—an essential book for honest cooks.”—Jamie Oliver
“Nose to Tail Eating is the new bible for cooks. He’s the rock star of cooking.”—Anthony Bourdain
“His cooking and recipes are a joy.”—Nigel Slater
About the Author
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 André Simon Award in 2000. He lives in London.
Customer Reviews
Even better than The Whole Beast / Nose to Tail Eating
Although much more dessert and baking oriented than I would have liked, this book still deserves all your attention as it is the perfect complement to the first book. Most recipes are written in a delightfully humorous prose dusted here and there with a few opiniated, informative or funny comments. If you like no non-sense anti-diet be-happy food, this book if you.
Among the great lessons from that book is what Henderson calls trotter gear wich is simply pre-cooked and debonned pig trotters in their cooking liquid. This can serve as the base of deliciously unctuous braises, stews or pies. I will now keep a few bags of 'trotter gear' in my freezer in the same way many keep veal stock.
Beyond Nose to Awesome!
Fergus is at it again, writing another delightfully written and informative book about good honest food.
I love the guy.
