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Beyond Nose to Tail Beyond Nose to Tail, ISBN 9780747589143 and books by Fergus Henderson on sale at thebookshelf.co.nz Fergus Henderson is revered throughout the world for his unpretentious and respectful approach to meat. As he says, 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 inspires with more carnivorous classics such as braised shoulder of lamb, pigeon pie, venison liver and pressed pigs ear, as well as extending his no–nonsense approach to the world of breads and sweets – sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheeps milk yoghurt and goats curd cheesecake, and delicious ice–creams including bay leaf and the famous Dr Henderson. Cooks worldwide will covet and cherish Beyond Nose to Tail, and give it a place of honour on their shelves alongside Ferguss first collection. About the AuthorFergus 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 Andre Simon Award in 2000.
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 "Beyond Nose to Tail")