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: #7419 in Books
• Published on: 2007-08-20
• Original language: English
• Binding: Hardcover
• 288 pages

Telegraph Magazine
This is an unbeatable collection of recipes.

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

Delicious
Set to become a carnivorous classic.

Customer Reviews

An addition to a classic
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.

Worth Waiting for
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.

Meaty... but small!
As an owner of the Macmillan first edition of Nose to Tail Eating - a large book with excellent full page pictures - I was disappointed to see the Bloomsbury new edition in 2004 so small in format.
This new book repeats that mistake - and compounds it with some rather unadventurous recipes and supposedly comic pictures. In 1999 Furgus' book was a true revelation, but this - bar a good section on baking - seems a more a marketing exercise.