Beyond Nose to Tail

Discover the culinary artistry of Fergus Henderson in his captivating book, Beyond Nose to Tail, published in 2007. This remarkable collection features 240 pages of mouthwatering recipes that celebrate the beauty of meat and the joy of cooking. Dive into classic dishes like deep-fried rabbit, pigeon pie, venison liver, and pressed pig's ear, showcasing Henderson's innovative approach to traditional fare.

But the adventure doesn't stop there! Henderson also guides you through the delightful realms of breads and sweets, including sourdough loaves and indulgent lardy cakes. Treat yourself to exquisite puddings such as chocolate baked Alaska, burnt sheep's milk yogurt, and goat's curd cheesecake, alongside refreshing homemade ice creams. Beyond Nose to Tail is not just a cookbook; it’s an invitation to explore the full spectrum of flavors and textures that meat and desserts can offer. Perfect for both seasoned chefs and enthusiastic home cooks, this book is a must-have for your culinary library.