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.

“A fantastic book, wonderful stories with nostalgic and inspiring recipes—an essential book for honest cooks.”—Jamie Oliver

“Nose to Tail Eating is the new bible for cooks. He’s the rock star of cooking.”—Anthony Bourdain

“His cooking and recipes are a joy.”—Nigel Slater

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 classic Nose to Tail Eating, which won the André Simon Award in 2000. He lives in London.