Beyond Nose To Tail: A Kind Of British Cooking: Part Ii

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Beyond Nose To Tail: A Kind Of British Cooking: Part Ii

by Fergus Henderson

Bloomsbury USA | September 15, 2007 | Hardcover

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From the proprietor of St. John Restaurant, which won the 2001 Moet & Chandon Restaurant Award, comes this fascinating, cutting-edge guide to preparing carnivorous dishes.
Written in the same entertaining and accessible voice that made "Nose to Tail Eating" a certified foodie classic, this beautiful new collection of recipes by Fergus Henderson teaches you everything you'll ever need to know to prepare even more mouthwatering, offal classics, from pork scratching, fennel and ox tongue soup, and pressed pig's ear to sourdough loaves and lardy cakes, chocolate baked Alaska, burnt sheep's milk yogurt and goat's curd cheesecake, among others. While taking you through more than a hundred simple, easy-to-follow recipes, Henderson explains why nearly every part of every animal we eat is a delicious treat waiting for the hands of a patient cook to prepare it.

Format: Hardcover

Dimensions: 1 pages, 3.25 × 2.36 × 0.35 in

Published: September 15, 2007

Publisher: Bloomsbury USA

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1596914149

ISBN - 13: 9781596914148

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– More About This Product –

Beyond Nose To Tail: A Kind Of British Cooking: Part Ii

by Fergus Henderson

Format: Hardcover

Dimensions: 1 pages, 3.25 × 2.36 × 0.35 in

Published: September 15, 2007

Publisher: Bloomsbury USA

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1596914149

ISBN - 13: 9781596914148

From the Publisher

From the proprietor of St. John Restaurant, which won the 2001 Moet & Chandon Restaurant Award, comes this fascinating, cutting-edge guide to preparing carnivorous dishes.
Written in the same entertaining and accessible voice that made "Nose to Tail Eating" a certified foodie classic, this beautiful new collection of recipes by Fergus Henderson teaches you everything you'll ever need to know to prepare even more mouthwatering, offal classics, from pork scratching, fennel and ox tongue soup, and pressed pig's ear to sourdough loaves and lardy cakes, chocolate baked Alaska, burnt sheep's milk yogurt and goat's curd cheesecake, among others. While taking you through more than a hundred simple, easy-to-follow recipes, Henderson explains why nearly every part of every animal we eat is a delicious treat waiting for the hands of a patient cook to prepare it.
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