description Beyond Nose to Tail Overview
Beyond Nose to Tail is a cookbook by British chef Fergus Henderson, written with Justin Piers Gellatly and published as a follow-up to Nose to Tail Eating. It extends Henderson's whole-animal approach through recipes involving offal, lesser-used cuts, breads, and desserts associated with the cooking of St. John in London. The book is aimed at experienced home cooks and professionals interested in traditional British ingredients and economical use of animals.
help Beyond Nose to Tail FAQ
How does Beyond Nose to Tail differ from Fergus Henderson's first Nose to Tail Eating book?
Beyond Nose to Tail expands on the whole-animal philosophy of the original with additional recipes for offal, lesser-used cuts, breads, and desserts. Co-written with Justin Piers Gellatly, it also includes more baking and pastry content than the first book, reflecting the full range of Henderson's St. John restaurant kitchen.
What kinds of offal and unusual cuts does Beyond Nose to Tail cover?
The book includes recipes for ingredients like pig's blood, tripe, kidney, liver, heart, bone marrow, and various parts of the head, among others. Henderson's approach treats these cuts with the same respect as prime cuts, presenting them as normal and delicious rather than exotic.
Is Beyond Nose to Tail practical for home cooks, or is it mainly for professionals?
Henderson's recipes are written in a conversational, unfussy style that is accessible to adventurous home cooks, though sourcing some offal ingredients may require a good butcher. The baking and bread sections from Gellatly are generally more approachable for everyday cooking.
What is the connection between Beyond Nose to Tail and St. John restaurant?
Fergus Henderson is the chef and co-founder of St. John in London, and the book reflects the restaurant's nose-to-tail cooking philosophy. Many recipes are adapted from or inspired by dishes served at St. John, which is widely credited with reviving interest in British offal cookery.
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