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Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook [Hardcover]

Our Price $ 29.75  
Retail Value $ 35.00  
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Item Number 379498  
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Item Specifications...

Pages   288
Est. Packaging Dimensions:   Length: 0.75" Width: 5.75" Height: 8.25"
Weight:   1.3 lbs.
Binding  Hardcover
Release Date   Oct 2, 2007
Publisher   Bloomsbury USA
ISBN  1596914149  
EAN  9781596914148  

Availability  0 units.

Item Description...
A companion volume to Nose to Tail Eating introduces a second collection of recipes for soups, salads, and other dishes that emphasize using unusual cuts of meat or animal parts that are usually ignored in modern kitchens, including such dishes as pork scratching, fennel and ox tongue soup, sourdough loaves and lardy cakes, goat's curd cheesecake, and many more.

Publishers 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.

Buy Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook by Fergus Henderson from our Christian Books store - isbn: 9781596914148 & 1596914149

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More About Fergus Henderson

Register your artisan biography and upload your photo! Fergus Henderson trained as an architect before becoming a chef, opening the French House Dining Room in 1992 and St. John in 1995, which has won numerous awards and accolades, including Best British and Best Overall London Restaurant at the 2001 Moet & Chandon Restaurant Awards. The Whole Beast won the 2000 Andre Simon Award.

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Product Categories
1Books > Subjects > Cooking, Food & Wine > General   [7182  similar products]
2Books > Subjects > Cooking, Food & Wine > Regional & International > European > English, Scottish & Welsh   [72  similar products]

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Reviews - What do our customers think?
Beyond Nose to Tail  Oct 15, 2008
This is the best cook book I have ever read! The second best cook book is The Whole Beast.
Even better than The Whole Beast / Nose to Tail Eating  Dec 17, 2007
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!  Dec 12, 2007
Fergus is at it again, writing another delightfully written and informative book about good honest food.

I love the guy.

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