Beyond Nose to Tail

FoodandWine Recipe

With Beyond Nose to Tail, the follow-up to his 2004 manifesto Nose to Tail Eating, London chef Fergus Henderson continues to extol underappreciated meats with dishes like pressed pig's ear, braised squirrel and deep-fried tripe; he also adds a much-appreciated section of sweets and desserts. —NF

PUBLISHED November 2007

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