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Beyond Nose to Tail: A Kind of British…
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Beyond Nose to Tail: A Kind of British Cooking: Part II (udgave 2007)

af Fergus Henderson

MedlemmerAnmeldelserPopularitetGennemsnitlig vurderingOmtaler
1311207,156 (4.6)1
Fergus Henderson is revered throughout the world for his unpretentious and respectful approach to meat. As he says, '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 inspires with more carnivorous classics such as braised shoulder of lamb, pigeon pie, venison liver and pressed pig's ear, as well as extending his no-nonsense approach 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. Cooks worldwide will covet and cherish Beyond Nose to Tail, and give it a place of honour on their shelves alongside Fergus's first collection.… (mere)
Medlem:Silverbrow
Titel:Beyond Nose to Tail: A Kind of British Cooking: Part II
Forfattere:Fergus Henderson
Info:Bloomsbury Publishing PLC (2007), Hardcover, 288 pages
Samlinger:Dit bibliotek
Vurdering:
Nøgleord:cookery

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Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook af Fergus Henderson

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» See also 1 mention

This book possesses a whimsical verve which shows up much of he ghost-written tv-fodder masqerading as cookbooks in a most unflattering light. A rare of example of a book where the recipes are as pleasurable to read as to cook. A book which really succeeds in inviting you into the author's own little world - just don't forget your Trotter Gear! ( )
  jontseng | Aug 19, 2007 |
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Fergus Hendersonprimær forfatteralle udgaverberegnet
Gellatly, Justin Piersmedforfatteralle udgaverbekræftet
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Fergus Henderson is revered throughout the world for his unpretentious and respectful approach to meat. As he says, '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 inspires with more carnivorous classics such as braised shoulder of lamb, pigeon pie, venison liver and pressed pig's ear, as well as extending his no-nonsense approach 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. Cooks worldwide will covet and cherish Beyond Nose to Tail, and give it a place of honour on their shelves alongside Fergus's first collection.

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