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Beyond nose to tail : more omnivorous recipes for the adventurous cook

Author: Fergus Henderson; Justin Piers Gellatly
Publisher: New York, NY : Bloomsbury USA, 2007.
Edition/Format:   Print book : English : 1st U.S. edView all editions and formats
Summary:
From the celebrated chef of St. John's restaurant in London, come dozens of recipes for offal and other variety meats in delicate, interesting preparations.
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Document Type: Book
All Authors / Contributors: Fergus Henderson; Justin Piers Gellatly
ISBN: 1596914149 9781596914148
OCLC Number: 153578457
Notes: Includes index.
Description: 225 pages : illustrations (some color) ; 21 cm
Contents: Something to get the juices flowing --
Campari and white wine --
Pig skin and fat --
Soup --
Salads --
Pig's head --
Trotter gear --
Two pies --
Miscellaneious dishes without trotter gear --
Cheese moments --
Bread --
Baking and doughnuts --
Puddings --
Steadying puddings --
Ice cream --
Basic, but vital.
Responsibility: Fergus Henderson & Justin Piers Gellatly ; photographs by Jason Lowe.
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Abstract:

From the celebrated chef of St. John's restaurant in London, come dozens of recipes for offal and other variety meats in delicate, interesting preparations.

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