Beyond Nose to Tail
Fergus Henderson
We send all orders via Royal Mail: within the UK, choose from 1st Class, 2nd Class or Special Delivery; for the rest of the world, International Standard or International Tracked. Delivery and packaging charges are calculated automatically at the checkout.
To collect orders in person from the Bookshop, choose Click and Collect at the checkout.
From the publisher
'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.