By Nick Fauchald
Updated March 31, 2015

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