Beyond Nose to Tail: A Kind of British Cooking: Part II by Fergus Henderson and Justin Gellatly

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  • 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 0747589143
  • ISBN 13 9780747589143
  • Published Aug 20 2007
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Publishing Plc
  • Imprint Bloomsbury Publishing PLC

Publishers Text

'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.

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