Beyond Nose to Tail: A Kind of British Cooking: Part II

ISBN-13: 9780747589143 / Angielski / Twarda / 2007 / 225 str.

Justin Piers Gellatly

Opis

A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume 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 ice creams.

Recenzje

'This is an unbeatable collection of recipes' Telegraph Magazine

O autorze

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. Justin Piers Gellatly is the co-author of Beyond Nose to Tail.