Beyond Nose to Tail, Part 2

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Bloomsbury, 2007 - Cooking, British - 225 pages
1 Review
In this book, the author inspires with more carnivorous classics such as braised shoulder of lamb, pigeon, pie, venison liver and pressed pig's ear. He also extends his no-nonsense approach 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 - making this a highly covetable book for any cook.

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User Review  - jontseng - LibraryThing

This book possesses a whimsical verve which shows up much of he ghost-written tv-fodder masqerading as cookbooks in a most unflattering light. A rare of example of a book where the recipes are as ... Read full review

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About the author (2007)

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

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