Binding:

Hardcover

Brand:

Bloomsbury USA

EAN:

9781596914148

Label:

Bloomsbury USA

Manufacturer:

Bloomsbury USA

Model:

Size:

Warranty:

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.

The Whole Beast: Nose to Tail Eating

The Complete Nose to Tail

The Book of St. John

Nose to Tail Eating : A Kind of British Cooking

The Whole Fish Cookbook: New Ways to Cook, Eat and Think

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

Odd Bits: How to Cook the Rest of the Animal [A Cookbook]

World Travel: An Irreverent Guide

Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie

The Ultimate Companion to Meat: On the Farm, At the Butcher, In the Kitchen