By Fergus Henderson, Justin Piers Gellatly

Title note: additionally sub-titled as Beyond nostril to Tail: extra Omnivorous Recipes for the Adventurous Cook
Publish 12 months note: First released in October 2d, 2007
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Written within the comparable unique and available voice that made Nose to Tail Eating a qualified foodie vintage, this gorgeous new number of recipes via Fergus Henderson teaches you every little thing you'll ever want to know to arrange much more mouthwatering offal classics, from beef scratching, fennel and ox tongue soup, and pressed pig's ear to sourdough loaves and lardy truffles, chocolate baked Alaska, burnt sheep's milk yogurt, and goat's curd cheesecake, between others.

While taking you thru greater than 100 basic, easy-to-follow recipes, Henderson explains why approximately the whole lot of each animal we consume is a scrumptious deal with awaiting the palms of a sufferer prepare dinner to arrange it.

From the owner of St. John Restaurant, which gained the 2001 Moët & Chandon eating place Award, comes this attention-grabbing, state of the art advisor to getting ready carnivorous dishes.

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Extra resources for Beyond Nose to Tail: A Kind of British Cooking: Part II

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Using a double boiler, slowly melt it between 113°F and 118°F. 2 Pour chocolate mixture onto a lightly greased sheet of parchment paper or a 115⁄8- x 16 1⁄2-inch silicone-lined baking sheet. 3 In a saucepan, heat the sugar to an amber colored caramel, smoky and bitter. Bubbles will form in the caramel; continue to heat until the bubbles disappear. 4 Very carefully pour the caramel onto another silicone-lined baking sheet or a lightly greased sheet of parchment paper, and immediately flatten using a spatula.

FILLING 2⁄3 cup heavy cream 2 tablespoons corn syrup or glucose 3 tablespoons dark raisins 5 oz. dark chocolate (70% cocoa) 2 tablespoons aged dark rum 2 Prepare chocolate shells, as described in Molding and Pralines on page 21. 3 Set aside excess chocolate for assembling the pralines. FILLING 4 In a saucepan, heat the cream, syrup and raisins. After the mixture reaches a boil, transfer to a tall, narrow dish. Blend with a hand blender, and then strain the mixture. 5 Prepare a ganâche using the cream mixture and chocolate, as described in Ganâche on page 14.

Remove the excess chocolate from the mold. Allow to set for 2 hours in a cool room. Remove the chocolate bar from the mold and serve. B Alternately, pour a thin layer of chocolate onto cellophane, parchment paper or a silicone-lined baking sheet. Allow to set for 1 hour in a cool room. Break and serve. 7 Black Tea Bars may be stored in an airtight container, at room temperature or in the refrigerator for up to 3 months. Chocolate Bars & Sheets 39 MILK CHOCOLATE & SALTED BUTTER BARS Makes 10 sheets This smooth and delicious chocolate is best made as sheets which are broken into bars.

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