Items related to Beyond Nose to Tail
A Kind of British Cooking: Part 2
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About the Author:
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Fergus Henderson trained as an architect before becoming a chef. He opened the French House Dining Room in 1992 and left it to start St. John in 1994. He is the author of the cult classic Nose to Tail Eating, which won the André Simon Award in 2000. He lives in London.
“A fantastic book, wonderful stories with nostalgic and inspiring recipes--an essential book for honest cooks.” ―Jamie Oliver on Nose to Tail Eating
“Nose to Tail Eating is the new bible for cooks. He's the rock star of cooking.” ―Anthony Bourdain on Nose to Tail Eating
“His cooking and recipes are a joy.” ―Nigel Slater on Nose to Tail Eating
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- PublisherBloomsbury Publishing PLC
- Publication date2007
- ISBN 10 0747589143
- ISBN 13 9780747589143
- BindingHardcover
- Number of pages240
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Beyond Nose to Tail (Hardcover)
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ISBN 13: 9780747589143
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Book Description Hardcover. Condition: new. Hardcover. '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. A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume 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 ice creams. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780747589143
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Beyond Nose to Tail: A Kind of British Cooking: Part II
Published by
Bloomsbury Publishing PLC
(2007)
ISBN 10: 0747589143
ISBN 13: 9780747589143
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Book Description Hardcover. Condition: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. Seller Inventory # 9780747589143-GDR
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Beyond Nose to Tail
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ISBN 10: 0747589143
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Book Description hardback. Condition: New. Language: ENG. Seller Inventory # 9780747589143
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Beyond Nose to Tail
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Beyond Nose to Tail: A Kind of British Cooking: Part II
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Book Description Hardcover. Condition: Brand New. 240 pages. 8.03x5.75x0.71 inches. In Stock. Seller Inventory # __0747589143
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Beyond Nose to Tail
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Beyond Nose to Tail: A Kind of British Cooking: Part II
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Bloomsbury Publishing PLC
(2007)
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ISBN 13: 9780747589143
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Book Description Hardback. Condition: New. New copy - Usually dispatched within 4 working days. A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume 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 ice creams. Seller Inventory # B9780747589143
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