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The Whole Beast: Nose to Tail Eating Paperback – Mar 30 2004

4.7 out of 5 stars 15 customer reviews

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Product Details

  • Paperback: 224 pages
  • Publisher: Ecco; 1 edition (March 30 2004)
  • Language: English
  • ISBN-10: 0060585366
  • ISBN-13: 978-0060585365
  • Product Dimensions: 18.7 x 1.4 x 23.2 cm
  • Shipping Weight: 485 g
  • Average Customer Review: 4.7 out of 5 stars 15 customer reviews
  • Amazon Bestsellers Rank: #80,519 in Books (See Top 100 in Books)
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Product Description

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.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

'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.

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Format: Paperback
Fergus Henderson, the chef author of this book subtitled 'nose to tail eating' is a cult hero among foodies and among heroes of foodies such as Tony Bourdain, who writes the introduction to this new edition and Mario Batali, a major advocate himself of using the whole animal.
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.
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Format: Paperback
fergus henderson's nose to tail eating is the most interesting and provocative cookbook i have seen in a time where the bulk of all of the cookbooks released have 75 recipes for chicken and 30 for cream cheese and pasta. This thoughtful tome starts with delicious and easy to make soups with simple ingredients like pumkpin, bacon and garlic and proceeds to reveal a zen master restaurant chef at the peak of his game. This is not a pasta and grocery store driven book for the rookie cook, but more for the cuisine enthusiast with a couple of great recipes in their repetoire, looking to expand to the slightly different and flavorful world of simple and poetic cooking of one of the great restaurants of the world.
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Format: Paperback
Recipes from my very favorite restaurant on earth.Finally..FINALLY, Fergus Henderson's amazing book is reprinted in the US--allowing American chefs and foodies to lay their hands on what they've only been hearing about for years. Don't be put off by offal--this is a fine, British country-style cookbook filled with useful, easy-to execute regional Brit fare. And as a food-nerd collectible--its the ultimate must-have. I've said elsewhere that the publication of this book is the most important event in food publishing this year--and I meant every word.
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Format: Paperback
I might just be a regular old cook at a regular old restaurant, but I, too, have been a fan of St John and Fergus Henderson since I first had crispy pig's tails there. But, as great as this book is, let me encourage people to seek out Hugh Fearnley-Whittingstall's River Cottage Cookbook. Same new-old British farmhouse fare, some very very good writing (think a british John Thorne) and he not only tells you what to do with all manner of pig parts, he tells you how to raise your own pig! Nose to tail and soup to nuts all in the same book!
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Format: Paperback
Even if I never cook a single recipe from this book, I will treasure it for Fergus Henderson's voice. "Find the happiest tomatoes you can." The writing is charming, and most encouraging for those of us who love to eat the odd bits but never cook them. And not only the odd bits -- many of the recipes for the more usual parts and for accoutrements sound wonderful, too.
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Format: Paperback Verified Purchase
Outstanding book
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
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Format: Paperback
The best endorsement for a cookbook is that you cook from it. I have done the usual skim through the pages as with most food books. Fergus' manner of explanation is very down to earth and amusing at the same time. The recipes are not at all complicated and invite you to try some of these "heritage style" dishes.

good eating
Brent
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By A Customer on April 20 2004
Format: Paperback
After having the most fantastic meal at St. John, I was compelled to buy the book. Although some of the recipies may seem a bit strange, there certianly are enough recipies that the adventurous home cook can try. I'm really looking forward to trying the "Roast Bone Marrow and Parsley Salad".
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