Beyond Nose to Tail: A Kind of British Cooking: Part II
: Part II Click to enlarge Beyond Nose to Tail : A Kind of British Cooking: Part II
Fergus Henderson, Justin Piers Gellatly
UK Import, metric measurements. 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...