When Fergus Henderson released his original Nose To Tail Eating over ten years ago, it became an instant cult classic. Henderson’s cookbook of recipes from St. John restaurant in London really does make the most of cooking with animals, hence the name. His follow up, Beyond Nose To Tail, brings in more superb recipes along with some contributions on puddings, baking and bread by the St. John pastry chef and head baker, Justin Piers Gellatly. Another book that will never sit around on your shelf gathering dust, since you’ll want to make everything inside it.