Learn to COOK - The Whole Beast: Nose to Tail Eating
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List Price: $19.95
Our Price: $13.57
Your Save: $ 6.38 ( 32% )
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Manufacturer: Ecco
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Average Customer Rating: 
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Binding: Paperback
Dewey Decimal Number: 641.5942
EAN: 9780060585365
ISBN: 0060585366
Label: Ecco
Manufacturer: Ecco
Number Of Items: 1
Number Of Pages: 224
Publication Date: 2004-03
Publisher: Ecco
Release Date: 2004-03-30
Studio: Ecco
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Editorial Reviews:
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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.
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Spotlight customer reviews:
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Customer Rating:
Summary: WAY COOL!
Comment: Lots of interesting recipes for unusual ingredients, such as pig's ear, lamb's tongues, eel, skate, I could go on. Also some good looking ones for things I might actually try to cook! Great fun just to go through, and intro is by Anthony Bourdain. What more could you want?
Customer Rating:
Summary: Humble Genius
Comment: Fergus Henderson is fascinating for a number of reasons. Primarily, of course, he runs an incredibly popular restaurant cooking the offal and off-cuts most chefs don't have the balls to put on their menus. (Henderson would, I'm sure, put balls on his).
Where this book shines is in bringing to light Henderson's apparent love affair with the food he cooks. He honors his ingredients by wasting nothing, animal or vegetable. If it's edible, he'll make it famous.
Henderson's writing style is charmingly eccentric. You, too, will start ascribing whimsical personality traits to food as you read on. Always just thought of curly parsley as an irrelevant garnish? For Henderson it's a key ingredient in his signature dish, roast bone marrow and parsley salad, and reading what he has to say about it has made me reevaluate parsley. He's that good.
The Whole Beast is more than a cook book; it's a manifesto. It's an easy-reading one at that, and I blew through it in one sitting, enraptured by Henderson's humble genius.
Customer Rating:
Summary: Fun reading
Comment: Fascinating book. Even if you never make any of the dishes covered in the book it is a real hoot to read. I have made a couple and they turned out great.
Customer Rating: 
Summary: Everything but the oink
Comment: 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.
Customer Rating:
Summary: Intriguing, Simple, Elegant
Comment: A delightfully intriguing, simple, and elegant collection of recipes and techniques. Unlike some of the reviewers, I see little or no problems getting the ingredients or reasonable substitutions. Pig's head, tripe, tongue, etc just go to a Mexican or Asian market. I may not be able to get rocket but I know I can get nasturtium leaves and flowers (also peppery greens) from my backyard. Most of the shock seems to come from the ingredients we all used to eat, and may still eat if you have had ground meat products. Honestly where do you think it all comes from? Ninety percent of these recopies can easily be made without any searching for ingredients. Most of the rest need a little bit of searching, pre- planning or pre-orders from a meat or fish market...or even a good counter at your neighborhood grocery store will do special orders with a down payment of some kind. Having been part of a group that does historical medieval reenactments (yes SCA) I can tell you even in this day in age you can get much of this stuff easily. There are no true exotics in here. If you don't have exactly what the recipe says any search of internet cooking sites can give you substitution charts and http://www.foodsubs.com/ is a personal favorite. Live a little. Try something more like what we ate when we had to use ALL the animal, because we couldn't afford to waste anything...and you might find it tastes not only good, but better than the more commonly found fare in your supermarket prepackaged, precut, preped foods and meats section.
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