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

Fergus Henderson , Justin Piers Gellatly
4.3 out of 5 stars  See all reviews (6 customer reviews)
Price: 17.99 & FREE Delivery in the UK. Details
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Book Description

20 Aug 2007
'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.

Frequently Bought Together

Beyond Nose to Tail: A Kind of British Cooking: Part II + Nose to Tail Eating: A Kind of British Cooking + Ginger Pig Meat Book
Price For All Three: 46.97

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Product details

  • Hardcover: 240 pages
  • Publisher: Bloomsbury Publishing PLC (20 Aug 2007)
  • Language: English
  • ISBN-10: 0747589143
  • ISBN-13: 978-0747589143
  • Product Dimensions: 14.9 x 20.7 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 250,826 in Books (See Top 100 in Books)

More About the Author

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Product Description

Review

Henderson's food is an adventure, but one well worth taking. -- London Review of Books

It's a whole approach to eating, a manifesto for a way of living disguised as a cookbook. -- Art Review

Set to become a carnivorous classic. -- Delicious

This is an unbeatable collection of recipes. -- Telegraph Magazine

Use his bread recipe and you will never look back.
-- Kate Colquhoun, Guardian Online

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 Andre Simon Award in 2000.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.3 out of 5 stars
4.3 out of 5 stars
Most Helpful Customer Reviews
17 of 20 people found the following review helpful
5.0 out of 5 stars Worth Waiting for 24 Aug 2007
Format:Hardcover
I don't think this book is a marketing excercise at all. Its the logical next step from the superb first book and it addresses the things I would love to have seen a few years ago. For example, Trotter Gear, the 'Mother' for bread making and some wonderful recipes that I've eaten at St John but were sadly not in the first edition. These books are just so comforting to read as well, even if you don't feel like cooking, it's totally relaxing to just sit down with a cuppa and immerse yourself in Fergus's unique and amusing style of writing. Both books are in a league of their own, and long may they stay there.
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3 of 4 people found the following review helpful
4.0 out of 5 stars An addition to a classic 28 April 2008
By Doktor Futtocks VINE VOICE
Format:Hardcover|Verified Purchase
This shouldn't really be bought as a stand-alone recipe book. The purpose of 'Beyond Nose to Tail' is really as a complementary volume to the original book. Taken on its own, it is a bit unbalanced and incomplete (hence the 4 stars, rather than 5).

Considering both books as a single entity makes far more sense, and make for a truly superb exploration of fascination, thought-provoking and delicious food. Each volume enriches the other.
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5.0 out of 5 stars Fergus Henderson does it again 22 Sep 2013
By R
Format:Hardcover|Verified Purchase
I love this, fantasy cooking and wonderful to read
As with the first book, all the recipes I've tried have worked out very well, but I don't actually cook them so often as they tend to be for special occasions
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