The Whole Beast: Nose to Tail Eating Paperback – Mar 30 2004
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From Publishers Weekly
An audacious chef whose St. John restaurant in London draws legions of fans, Henderson is a staunch proponent of using virtually the entirety of any plant or animal being served up. Harking back to the days when very little went to waste, he practices what he preaches with such victuals as Rolled Pig's Spleen, Duck's Neck Terrine and Roast Woodcock, which is cooked with innards and head intact, the latter providing a bit of "delicious brains." Henderson recommends the use of a disposable Bic razor for depilating the primary ingredient in Crispy Pig Tails. And then there's Warm Pig's Head, which extreme chef Anthony Bourdain describes in his introduction as "so Goddamn amazing that it borders on religious epiphany." Here, too, are four recipes for lamb's brains, a commodity that Henderson admits is illegal in both the U.S. and England. Home chefs will encounter difficulties in obtaining other ingredients as well. Blood Cake and Fried Eggs calls for a quart of fresh pig's blood, and Soft Roes on Toast requires delicate white sacs of herring semen. Sprinkled among these challenging dishes, however, are more accessible fare: Kid and Fennel, Mussels Grilled on a Barbecue, and Radishes to Accompany Duck or Goose, wherein both the radish and its leaves are added to the bird's jus. Desserts include Treacle Tart and Carragheen Pudding made with red seaweed.
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'A fantastic book, wonderful stories with nostalgic and inspiring recipes -an essential book for honest cooks' Jamie Oliver 'His cooking and recipes are a joy' Nigel Slater 'A cult masterpiece' Anthony Bourdain 'Nose to Tail Eating is a book I've raided so many times as a chef. Every recipe is wonderful, and it's one of the most concisely humorous cookbooks that I've ever come across. Fergus has a sense of humour and an ability to self-edit that I'm as envious of as I am his cooking skills. And Jason Lowe is one of my favourite food photographers' Tom Norrington-Davies --This text refers to the Hardcover edition.See all Product Description
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Top Customer Reviews
For several reasons, this book is likely to have little to no value to the average person who cooks and who may refer to a cookbook now and then. The recipes commonly use ingredients that are simply unavailable outside better butcher shops and farmers' markets. The recipes also commonly use techniques that are the antithesis of fast cooking and low fat cooking. There are some recipes that literally require up to two weeks to complete.
The true audience for this book aside from culinary professionals are those who religiously watch Alton Brown's 'Good Eats' , read John Thorne's books and newsletter as if they were gospels, and study books by Paul Bertolli, Eric Rippert, Judy Rodgers, and Jeremiah Tower for subtle new techniques to squeeze the last ounce of value from their primo materia.
Just to be sure it is clear to you what this book is all about, it's primary subject is preparing in a cuisine absolutely everything but the oink, as the saying goes, from a pig and other animals. To this end, the author presents us with recipes for pig's head, pigs jowls (Mario Batali's favorite guanciale), pig's ears, pig's tail, livers, hearts, tongues, and the most beloved stomach as used in preparing the old Scottish classic, haggis.
If this were the limit of the author's novelty, there would probably be little interest in the book among chefs. The author pushes this point of view to cover culinary techniques which are either not commonly used by the average chef and which are generally unknown to the average cook.Read more ›
Excellent for at home as well as professional cooks.
The food is defenetly on the more rustic side, but extremely flavorful and worth overcoming any squeamishness about any of the cuts of meat used.
The recipes are very easy to follow and the notes from Fergus are insightful and helpful.
Worth buying, i only wish i could have found it in hardcover
Most recent customer reviews
Brilliant book for experienced home cooks and food enthusiasts. Fergus has a unique way with words in this book and the resulting recipes are truly unique.Published 15 months ago by Jack
This book was recommended by a friend who described it as eclectic, frugal and excellent - certainly and interesting combination of adjectives. Read morePublished on June 23 2014 by ATC123
A must read. Use the best ingredients, take your time and you will have some of the best go to recipes. Read morePublished on March 29 2014 by Andre
This book is centuries behind its time and years ahead of its time-a great book for anyone who cares about food, cooking or eating. Thank God for Henderson's work and craft. Read morePublished on April 26 2004 by Michael Ruhlman
I know, I'm the publisher. But that's just it -- I committed early here, bought into this book in a big way. Read morePublished on April 13 2004 by Daniel Halpern