Beyond Nose to Tail: A Kind of British Cooking: Part II Hardcover – 20 Aug 2007
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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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Top Customer Reviews
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
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.
Most Recent Customer Reviews
Really good book, particulary liked the recipe for the suckling pig!
The book did have more pudding recipes than i was expecting though, which is why i didn't give it 5 stars.