Beyond Nose to Tail. More Omnivorous Recipes for the Adventurous Cook.

Bloomsbury, 2007. 225 pages, illustrated in b&w.

It appears the publishers of this follow-up to the cult cookbook classic, Nose to Tail (issued in the US as The Whole Beast) have mustered up some courage and returned to the real name and the original wonderful design. The new volume expands on the meat-centric country fare offered in the first, but also includes a healthy dose of bread and pastry, including “Steadying Puddings” and “A Baked Goat’s Curd Cheesecake” courtesy of his new co-author, Justin Piers Gellatly. There is an inspired section of recipes based on a pigs feet jelly called “Trotter Gear,” and for those without pigs feet at hand, “Miscellaneous Dishes Without Trotter Gear” which includes the ultra simple “Grilled Mackerel”. His writing ascends to the poetic as it did in the first volume, with directions such as “Pop into a bap with some horseradish, sit on a rock and eat with lots of white wine. ‘Did anyone remember to pack the corkscrew?’” New.
$35.00