If you've got a sense of culinary adventure and an appreciation for nose-to-tail cooking, "Beyond Nose to Tail" is right up your alley. Fergus Henderson's follow-up to his foodie classic not only champions sustainability but also celebrates the lesser-known cuts with straightforward recipes. The book invites you to expand your kitchen repertoire and discover the rich flavors and traditions of whole-animal cooking. Whether you're a seasoned chef or a daring home cook, this tome might just become your unconventional guide to gastronomic delight.

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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.

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