9780747589143 - Beyond Nose to Tail.: A Kind of British Cooking: Part II von Henderson, Fergus (29 Ergebnisse)

Hardback. Zustand: Fine.

Hardback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Hardback. Zustand: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.

Zustand: Good. Most items will be dispatched the same or the next working day.

Hardcover. Zustand: New. New. Clean, unmarked pages. Fine binding and cover. Hardcover.

Hardcover. Zustand: new. Hardcover. 'It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.' In this new collection of recipes, Fergus Henderson, award-winning author of Nose to Tail Eating, inspires with more carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. Justin Piers Gellatly, Head Baker and Pastry Chef at St. John Restaurant, introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and delicious ice creams including bay leaf and the famous Dr. Henderson. This covetable collection is complemented by quirky colour photographs by Jason Lowe and a St. John-inspired monochrome design, making it the perfect companion to Fergus's first book. A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and ice creams. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

hardcover. Zustand: Good. Posted within 1 working day. 1st class tracked post to the UK, Airmail with tracking worldwide. Robust recyclable packaging. Picture is the actual item.

Zustand: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.

Zustand: Good. Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. 1.28.

Zustand: As New. Unread book in perfect condition.

Hardback. Zustand: New. New copy - Usually dispatched within 4 working days. A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and ice creams.

Zustand: New. pp. 240.

Zustand: New. 2007. First Edition. Hardcover. A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and ice creams. Num Pages: 240 pages, Illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 208 x 143 x 25. Weight in Grams: 556. A Kind of British Cooking: Part II. 240 pages, Illustrations. A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and ice creams. Cateogry: (G) General (US: Trade). BIC Classification: WBA. Dimension: 208 x 143 x 25. Weight: 606. . . . . .

Zustand: New. Book is in NEW condition. 1.28.

Zustand: Good. Buy with confidence! Book is in good condition with minor wear to the pages, binding, and minor marks within 1.28.

Zustand: New. In.

Hardcover. Zustand: Brand New. 240 pages. 8.03x5.75x0.71 inches. In Stock.

Zustand: New. 2007. First Edition. Hardcover. A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and ice creams. Num Pages: 240 pages, Illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 208 x 143 x 25. Weight in Grams: 556. A Kind of British Cooking: Part II. 240 pages, Illustrations. A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and ice creams. Cateogry: (G) General (US: Trade). BIC Classification: WBA. Dimension: 208 x 143 x 25. Weight: 606. . . . . . Books ship from the US and Ireland.

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Zustand: good. 100% Customer Satisfaction Guaranteed ! The book shows some signs of wear from use but is a good readable copy. Cover in excellent condition. Binding tight. Pages in great shape, no tears. Not contain access codes, cd, DVD.

Zustand: new. Book is in NEW condition. Satisfaction Guaranteed! Fast Customer Service!!.

Buch. Zustand: Neu. Neuware - 'It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.' In this new collection of recipes, Fergus Henderson, award-winning author of Nose to Tail Eating, inspires with more carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. Justin Piers Gellatly, Head Baker and Pastry Chef at St. John Restaurant, introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and delicious ice creams including bay leaf and the famous Dr. Henderson.This covetable collection is complemented by quirky colour photographs by Jason Lowe and a St. John-inspired monochrome design, making it the perfect companion to Fergus's first book.

Hardcover. Zustand: new. Hardcover. 'It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.' In this new collection of recipes, Fergus Henderson, award-winning author of Nose to Tail Eating, inspires with more carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. Justin Piers Gellatly, Head Baker and Pastry Chef at St. John Restaurant, introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and delicious ice creams including bay leaf and the famous Dr. Henderson. This covetable collection is complemented by quirky colour photographs by Jason Lowe and a St. John-inspired monochrome design, making it the perfect companion to Fergus's first book. A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and ice creams. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Hardcover. Zustand: Fine. First Edition. Hardback. 8vo. Illustrated laminated boards. Issued without dust jacket. Signed presentation from Fergus Henderson on the half title page to Spike Denton. Copiously illustrated in colour throughout. Spike Denton, nightclub owner, man about town, friend of the famous, part-time radio personality and journalist who died in May 2023. The character Lilac in Stephen FryÕs novel ÔThe HippopotamusÕ is based on him. ISBN: 0747589143 Pages: 240 Fine. Signedes.

Zustand: New. A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig s ear. This volume introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolat.

Hardcover. Zustand: new. Hardcover. 'It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.' In this new collection of recipes, Fergus Henderson, award-winning author of Nose to Tail Eating, inspires with more carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. Justin Piers Gellatly, Head Baker and Pastry Chef at St. John Restaurant, introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and delicious ice creams including bay leaf and the famous Dr. Henderson. This covetable collection is complemented by quirky colour photographs by Jason Lowe and a St. John-inspired monochrome design, making it the perfect companion to Fergus's first book. A collection of recipes which presents carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. This volume introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and ice creams. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.