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Beyond Nose to Tail

Beyond Nose to Tail

£18.50
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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 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.

Shipping Information
  • For all merchandise orders, please allow up to 5 working days for UK (mainland) delivery, and up to 10 working days for international delivery.
  • Tracking information and updates can be provided upon request.
  • For merchandise queries, please contact info@stjohnrestaurant.com
  • As a result of Brexit, please be aware that your order may be subject to local import taxes over which St. JOHN has no control.