Beyond Nose to Tail, Part 2
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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LibraryThing ReviewUser 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