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The Whole Beast: Nose to Tail Eating: A Foodie Classic of Traditional British Recipes from Chef Fergus Henderson
85% of respondents would recommend this to a friend
GBP 17
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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.
| Publisher | Ecco |
| Publication date | March 30, 2004 |
| Edition | First Edition |
| Language | English |
| Print length | 224 pages |
| ISBN-10 | 0060585366 |
| ISBN-13 | 978-0060585365 |
| Item Weight | 13.6 ounces (385.56 grams) |
| Dimensions | 9.16 x 7.25 x 0.62 inches (23.3 x 18.4 x 1.6 cm) |
Who Should Buy?
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Culinary Enthusiasts
Ideal for individuals passionate about cooking and exploring traditional recipes using every part of the animal.
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Sustainable Eaters
Great for those interested in sustainable eating practices and reducing food waste through nose-to-tail cooking.
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Adventurous Chefs
Perfect for chefs looking to expand their culinary repertoire with unique and traditional British dishes.
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Vegetarians
Not suitable for vegetarians or vegans who avoid animal products entirely in their cooking.
Product Description
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Game Editorial Review
The Whole Beast: Nose to Tail Eating: A Foodie Classic of Traditional British Recipes from Chef Fergus Henderson is a profound exploration of culinary traditions emphasizing the use of the entire animal in cooking. Renowned chef Fergus Henderson, celebrated for his nose-to-tail philosophy, presents recipes that might challenge the average home cook due to their focus on less common ingredients and intricate techniques like brining and creating confits. This book, while perhaps not for everyone's kitchen, offers a wealth of valuable lessons, especially in the realm of stock preparation that is both surprisingly simple yet time-consuming, appealing to both professional chefs and passionate food enthusiasts. Readers appreciate Henderson's witty prose, making the reading experience enjoyable even for those who may not attempt the recipes themselves.
Customer Reviews & Ratings
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5 Star
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3 Star
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Pros
- Unique focus on using the whole animal
- Offers intricate cooking techniques
- Engaging and witty writing style
- Valuable stock preparation lessons
- Great resource for culinary professionals
- Challenging yet rewarding recipes
Cons
- Some recipes may be impractical for average cooks
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