‘BEYOND NOSE TO TAIL’ A KIND OF BRITISH COOKING PART II - Fergus Henderson & Justin Piers Gellatly
‘BEYOND NOSE TO TAIL’ A KIND OF BRITISH COOKING PART II - Fergus Henderson & Justin Piers Gellatly

‘BEYOND NOSE TO TAIL’ A KIND OF BRITISH COOKING PART II - Fergus Henderson & Justin Piers Gellatly

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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 Pigs Ear. Justin , head 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 and Burnt Sheep’s Milk Yoghurt. This covetable collection is complimented by quirky colour photographs.

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