Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook

by Fergus Henderson, Justin Piers Gellatly

Bloomsbury Publishing | December 6, 2008 | Kobo Edition (eBook)

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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: Kobo Edition (eBook)

Published: December 6, 2008

Publisher: Bloomsbury Publishing

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1596918055

ISBN - 13: 9781596918054

Found in: Food and Drink

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– More About This Product –

Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook

by Fergus Henderson, Justin Piers Gellatly

Format: Kobo Edition (eBook)

Published: December 6, 2008

Publisher: Bloomsbury Publishing

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1596918055

ISBN - 13: 9781596918054

From the Publisher

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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