Beyond Nose To Tail: More Omnivorous Recipes for the Adventurous Cook by Fergus Henderson and Justin Gellatly

  • Pork scratchings, a version of

    from Beyond Nose To Tail: More Omnivorous Recipes for the Adventurous Cook Beyond Nose To Tail by Fergus Henderson and Justin Gellatly

    • Ingredients: duck fat; pork skin
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Notes about this book

Notes about Recipes in this book

  • Treacle tart

    • Pangur Ban on January 18, 2015

      This is delicious, a real crowd pleaser - everyone who's tried it loved it. The first time I made it I might have baked it too long, as it was on the chewy side; it tasted quite marmaladey due to the lemon rind. The second time I made it, I left out the rind and doubled the lemon juice. This produced a lighter flavour, which I prefer. The third time, I tried using wholemeal sliced pan for the breadcrumbs, but these didn't seem to absorb as much syrup, and didn't enhance flavour much; think white breadcrumbs are best. Also sprinkled some Maldon salt flakes on it before serving, which brought up the flavours. It's fab with creme fraiche.

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  • ISBN 10 1596914149
  • ISBN 13 9781596914148
  • Linked ISBNs
  • Published Oct 02 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Bloomsbury
  • Imprint Bloomsbury Publishing PLC

Publishers Text

From the proprietor of St. John Restaurant, which won the 2001 Moët & 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.

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