It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights textural & 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 & pressed pigs ear. Justin Piers Gellatly Head Baker & Pastry Chef at St. John Restaurant introduces us to the world of breads & sweets
- sourdough loaves & lardy cakes puddings such as chocolate baked Alaska burnt sheeps milk yoghurt & goats curd cheesecake & delicious ice creams including bay leaf & the famous Dr. Henderson. This covetable collection is complemented by quirky colour photographs by Jason Lowe & a St. John-inspired monochrome design making it the perfect companion to Ferguss first book.