The Whole Beast: Nose to Tail Eating

by Fergus Henderson

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236	3	44,730	(4.19)	2

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A wonderful cookbook to scare the children and vegetarians in your life with. A diverse collection of recipes using various critter parts that you may not have though of as being edible.

I don't have the bravery to try some of the recipes, but there are a few that are on the list to try next time I'm feeling adventurous in the kitchen. (

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mgreenla | Apr 27, 2008 |

An extraordinary book, it doesn't look like much just thumbing through but when you get stuck in it unfolds like an intriguing puzzle box of recipes and ideas. (

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EvaElisabeth | May 26, 2007 |

Iconic, pungent, mascular cooking. Recipes can seem a bit sparse however. (

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jontseng | Mar 22, 2007 |

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The complete nose to tail : a kind of British cooking by Fergus Henderson

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Andre Simon Award (1999)

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Wikipedia in English (4)

Fergus Henderson

Fernet

St. John (restaurant)

The Whole Beast: Nose to Tail Eating

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Amazon.com Product Description (ISBN 0060585366, Paperback)

The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.

(retrieved from Amazon Tue, 08 Jan 2013 22:55:22 -0500)

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Presents a collection of recipes for soups, salads, and other dishes that emphasize using unusual cuts of meat or animal parts that are usually ignored in modern kitchens,