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

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9780747589143: Beyond Nose to Tail: A Kind of British Cooking: Part II
Review:

'This is an unbeatable collection of recipes' Telegraph Magazine

From the Publisher:

'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 Henderson, award-winning author of Nose to Tail Eating, inspires with more carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. Justin Piers Gellatly, Head Baker and Pastry Chef at St. John Restaurant, 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 delicious ice creams including bay leaf and the famous Dr. Henderson. This covetable collection is complemented by quirky colour photographs by Jason Lowe and a St. John-inspired monochrome design, making it the perfect companion to Fergus's first book.

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1.

Henderson, Fergus; Gellatly, Justin Piers
ISBN 10: 0747589143 ISBN 13: 9780747589143
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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97807475891430000000

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Henderson, Fergus; Gellatly, Justin Piers
ISBN 10: 0747589143 ISBN 13: 9780747589143
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Descripción Estado de conservación: New. Nº de ref. de la librería 5145433-n

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Henderson, Fergus; Gellatly, Justin Piers
Editorial: Bloomsbury Publishing PLC, United Kingdom (2007)
ISBN 10: 0747589143 ISBN 13: 9780747589143
Nuevos Tapa dura Cantidad: 10
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The Book Depository
(London, Reino Unido)
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Descripción Bloomsbury Publishing PLC, United Kingdom, 2007. Hardback. Estado de conservación: New. 202 x 148 mm. Language: English . Brand New Book. 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 Henderson, award-winning author of Nose to Tail Eating, inspires with more carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig s ear. Justin Piers Gellatly, Head Baker and Pastry Chef at St. John Restaurant, 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 delicious ice creams including bay leaf and the famous Dr. Henderson. This covetable collection is complemented by quirky colour photographs by Jason Lowe and a St. John-inspired monochrome design, making it the perfect companion to Fergus s first book. Nº de ref. de la librería AA79780747589143

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4.

Henderson, Fergus; Gellatly, Justin Piers
Editorial: Bloomsbury Publishing PLC, United Kingdom (2007)
ISBN 10: 0747589143 ISBN 13: 9780747589143
Nuevos Tapa dura Cantidad: 10
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción Bloomsbury Publishing PLC, United Kingdom, 2007. Hardback. Estado de conservación: New. 202 x 148 mm. Language: English . Brand New Book. 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 Henderson, award-winning author of Nose to Tail Eating, inspires with more carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig s ear. Justin Piers Gellatly, Head Baker and Pastry Chef at St. John Restaurant, 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 delicious ice creams including bay leaf and the famous Dr. Henderson. This covetable collection is complemented by quirky colour photographs by Jason Lowe and a St. John-inspired monochrome design, making it the perfect companion to Fergus s first book. Nº de ref. de la librería AA79780747589143

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5.

Henderson, Fergus; Gellatly, Justin Piers
Editorial: Bloomsbury Publishing PLC 2007-08-20 (2007)
ISBN 10: 0747589143 ISBN 13: 9780747589143
Nuevos Cantidad: 5
Librería
Chiron Media
(Wallingford, Reino Unido)
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Descripción Bloomsbury Publishing PLC 2007-08-20, 2007. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-BER-00135776

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6.

Henderson, Fergus; Gellatly, Justin Piers
Editorial: Bloomsbury Publishing PLC
ISBN 10: 0747589143 ISBN 13: 9780747589143
Nuevos Tapa dura Cantidad: 5
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THE SAINT BOOKSTORE
(Southport, Reino Unido)
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[?]

Descripción Bloomsbury Publishing PLC. Hardback. Estado de conservación: new. BRAND NEW, Beyond Nose to Tail: A Kind of British Cooking: Part II, Fergus Henderson, Justin Piers Gellatly, '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 Henderson, award-winning author of Nose to Tail Eating, inspires with more carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. Justin Piers Gellatly, Head Baker and Pastry Chef at St. John Restaurant, 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 delicious ice creams including bay leaf and the famous Dr. Henderson. This covetable collection is complemented by quirky colour photographs by Jason Lowe and a St. John-inspired monochrome design, making it the perfect companion to Fergus's first book. Nº de ref. de la librería B9780747589143

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7.

Henderson, Fergus; Gellatly, Justin Piers
Editorial: Bloomsbury Publishing Plc (2007)
ISBN 10: 0747589143 ISBN 13: 9780747589143
Nuevos Tapa dura Cantidad: 1
Librería
Book Deals
(Lewiston, NY, Estados Unidos de America)
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Descripción Bloomsbury Publishing Plc, 2007. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service!. Nº de ref. de la librería ABE_book_new_0747589143

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8.

Henderson, Fergus; Gellatly, Justin Piers
Editorial: Bloomsbury Publishing PLC (2007)
ISBN 10: 0747589143 ISBN 13: 9780747589143
Nuevos Tapa dura Cantidad: 2
Librería
Valoración
[?]

Descripción Bloomsbury Publishing PLC, 2007. Estado de conservación: New. 2007. Hardcover. 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. Num Pages: 240 pages, Illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 208 x 143 x 25. Weight in Grams: 556. A Kind of British Cooking: Part II. 240 pages, Illustrations. 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. Cateogry: (G) General (US: Trade). BIC Classification: WBA. Dimension: 208 x 143 x 25. Weight: 606. . . . . . . Nº de ref. de la librería V9780747589143

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9.

Henderson, Fergus; Gellatly, Justin Piers
Editorial: Bloomsbury Publishing PLC
ISBN 10: 0747589143 ISBN 13: 9780747589143
Nuevos Tapa dura Cantidad: 2
Librería
Kennys Bookstore
(Olney, MD, Estados Unidos de America)
Valoración
[?]

Descripción Bloomsbury Publishing PLC. Estado de conservación: New. 2007. Hardcover. 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. Num Pages: 240 pages, Illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 208 x 143 x 25. Weight in Grams: 556. A Kind of British Cooking: Part II. 240 pages, Illustrations. 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. Cateogry: (G) General (US: Trade). BIC Classification: WBA. Dimension: 208 x 143 x 25. Weight: 606. . . . . . Books ship from the US and Ireland. Nº de ref. de la librería V9780747589143

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10.

Henderson, Fergus; Gellatly, Justin Piers
ISBN 10: 0747589143 ISBN 13: 9780747589143
Nuevos Tapa dura Cantidad: 7
Librería
Ria Christie Collections
(Uxbridge, Reino Unido)
Valoración
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Descripción Hardback. Estado de conservación: New. Not Signed; '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 Henderson, award-winning author of Nose to Tail Eating, inspires with more carnivorous classi. book. Nº de ref. de la librería ria9780747589143_rkm

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