Product Description

'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.

Product Details

• Amazon Sales Rank: #1445980 in Books
• Published on: 2007-10-02
• Original language: English
• Number of items: 1
• Dimensions: .82" h x 5.86" w x 8.12" l, 1.28 pounds
• Binding: Hardcover
• 225 pages

Review
'This is an unbeatable collection of recipes' Telegraph Magazine

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

Delicious
Set to become a carnivorous classic.