Beyond Nose to Tail

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, Former 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' first book.