Product Details
Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook

Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook
By Fergus Henderson, Justin Piers Gellatly

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Product Description

From the proprietor of St. John Restaurant, which won the 2001 Moët & Chandon Restaurant Award, comes this fascinating, cutting-edge guide to preparing carnivorous dishes.
 
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: #133169 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 Eating5
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 Tail5
This is the best cook book I have ever read! The second best cook book is The Whole Beast.

Beyond Nose to Awesome!4
Fergus is at it again, writing another delightfully written and informative book about good honest food.

I love the guy.