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Cover: 9780747589143 | Beyond Nose to Tail | A Kind of British Cooking II | Henderson | Buch
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Beyond Nose to Tail
A Kind of British Cooking: Part II
Buch von Fergus Henderson (u. a.)
Sprache: Englisch

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Beschreibung
'It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.'

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 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's first book.
'It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.'

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 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's first book.
Über den Autor
Fergus Henderson trained as an architect before becoming a chef. He opened the French House Dining Room in 1992 before two years later starting St. John, which is on the S. Pellegrino World's 50 Best Restaurants list. Fergus continues to develop projects in the principle of Nose to Tail eating.
Zusammenfassung
St John Restaurant consistently gets rave reviews, and was included in Restaurant Magazine's list of the 50 Best Restaurants in the World for 2006
Details
Erscheinungsjahr: 2007
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Kochbücher & Grundkochbücher
Medium: Buch
Inhalt: 225 S.
ISBN-13: 9780747589143
ISBN-10: 0747589143
Sprache: Englisch
Einband: Gebunden
Autor: Henderson, Fergus
Gellatly, Justin Piers
Hersteller: Bloomsbury Publishing
Bloomsbury Publishing PLC
Maße: 207 x 149 x 22 mm
Von/Mit: Fergus Henderson (u. a.)
Erscheinungsdatum: 20.08.2007
Gewicht: 0,581 kg
Artikel-ID: 101924890
Über den Autor
Fergus Henderson trained as an architect before becoming a chef. He opened the French House Dining Room in 1992 before two years later starting St. John, which is on the S. Pellegrino World's 50 Best Restaurants list. Fergus continues to develop projects in the principle of Nose to Tail eating.
Zusammenfassung
St John Restaurant consistently gets rave reviews, and was included in Restaurant Magazine's list of the 50 Best Restaurants in the World for 2006
Details
Erscheinungsjahr: 2007
Genre: Kochen & Backen
Rubrik: Essen & Trinken
Thema: Kochbücher & Grundkochbücher
Medium: Buch
Inhalt: 225 S.
ISBN-13: 9780747589143
ISBN-10: 0747589143
Sprache: Englisch
Einband: Gebunden
Autor: Henderson, Fergus
Gellatly, Justin Piers
Hersteller: Bloomsbury Publishing
Bloomsbury Publishing PLC
Maße: 207 x 149 x 22 mm
Von/Mit: Fergus Henderson (u. a.)
Erscheinungsdatum: 20.08.2007
Gewicht: 0,581 kg
Artikel-ID: 101924890
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