Beyond Nose to Tail

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Subtitled, "A Kind Of British Cooking: Part II". Sequel to the successful "Nose To Tail Eating", which won the Andre Simon Award in 2000 and became a cult classic. In this new collection of recipes, Fergus inspires with more carnivorous delights such as pigeon pie and venison liver. With pastry chef Justin Piers Gellatly, he also turns his attention to puddings and desserts.