Beyond Nose to Tail : A Kind of British Cooking: Part II, Hardback

Beyond Nose to Tail : A Kind of British Cooking: Part II Hardback

5 out of 5 (1 rating)


'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.


  • Format: Hardback
  • Pages: 240 pages, Illustrations
  • Publisher: Bloomsbury Publishing PLC
  • Publication Date:
  • Category: General cookery & recipes
  • ISBN: 9780747589143



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This book possesses a whimsical verve which shows up much of he ghost-written tv-fodder masqerading as cookbooks in a most unflattering light. A rare of example of a book where the recipes are as pleasurable to read as to cook. A book which really succeeds in inviting you into the author's own little world - just don't forget your Trotter Gear!

Also by Fergus Henderson