About this book
Subtitled, "A Kind Of British Cooking: Part II". Sequel to the successful "Nose To Tail Eating", which won the Andre Simon Award in 2000 and became a cult classic. In this new collection of recipes, Fergus inspires with more carnivorous delights such as pigeon pie and venison liver. With pastry chef Justin Piers Gellatly, he also turns his attention to puddings and desserts.
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.