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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.