Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook - Rilegato

Henderson, Fergus

Rilegato

ISBN 10: 1596914149 ISBN 13: 9781596914148

Casa editrice: Bloomsbury Pub Plc USA, 2007

Riassunto

From the proprietor of St. John Restaurant, which won the 2001 Moët & Chandon Restaurant Award, comes this fascinating, cutting-edge guide to preparing carnivorous dishes.
 
Written in the same entertaining and accessible voice that made Nose to Tail Eating a certified foodie classic, this beautiful new collection of recipes by Fergus Henderson teaches you everything you’ll ever need to know to prepare even more mouthwatering, offal classics, from pork scratching, fennel and ox tongue soup, and pressed pig’s ear to sourdough loaves and lardy cakes, chocolate baked Alaska, burnt sheep’s milk yogurt and goat’s curd cheesecake, among others. While taking you through more than a hundred simple, easy-to-follow recipes, Henderson explains why nearly every part of every animal we eat is a delicious treat waiting for the hands of a patient cook to prepare it.

Su questo libro

L'autore:

Fergus Henderson trained as an architect before becoming a chef. He opened the French House Dining Room in 1992 and left it to start St. John in 1994. He is the author of the cult classicNose to Tail Eating, which won the André Simon Award in 2000. He lives in London.

Su questa edizione

• Editore: Bloomsbury Pub Plc USA
• Data di pubblicazione: 2007
• ISBN 10: 1596914149
• ISBN 13: 9781596914148
• Rilegatura: Copertina rigida
• Numero di pagine: 288