The Whole Beast: Nose to Tail Eating
by Fergus Henderson
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Book Reviews of The Whole Beast: Nose to Tail Eating
Book Review: THE REAL THING
Summary: 5 Stars
I know, I'm the publisher. But that's just it -- I committed early here, bought into this book in a big way. Anyone can publish "the famous chefs," but as a publisher, and a reader and user of cookbooks (my 10-year-old daughter thinks I'm a talent in the kitchen), how often do you get the chance to be part of a groundbreaking movement? A style of cooking that combines soul and taste, with a nod to "economy" - waste not want not! I've been told by many along the way that this is truly a counter-intuitive enterprise. In response, I wish only to say that THE WHOLE BEAST is a book that has already given the serious food world (chefs, cookbooks writers, reviewers and discerning eaters) tremendous pleasure. It's a book that will always be part of my starting team in the kitchen. There's nothing like it - a book that proves once and for all that offal is awesome.Book Review: Inspirational
Summary: 5 Stars
A bit out of place next to "Laurel's Kitchen" (vegetarian cookbook). No problem, it spends a lot of time in the kitchen.
I bought the book because I hunt and believe that as much of a critter should be used as is possible. If you are or know a hunter, this is an eye opening book.
I used to cook wild game fairly well, now I cook it better. Brining and salt curing are amazing techniques. The tastes are different and generally more pleasing. Easier than most marinades too. The other thing I like is using the techniques in the book for meat preservation. There are few things that shout "man food" more than grilling elk sausage while sharing mead or thick ales with friends.
Gotta go find some pork belly for home made bacon.
Book Review: Offal is not awful!
Summary: 5 Stars
This book is a legend and a classic for foodies and chefs. For a country that is trying to become less wasteful and more efficient its food tastes need to improve to match the rest of the world. Many parts of the animals we eat go to waste. This book is a great introduction to the possibilities of bringing those bits called offal (pronounced like awful) into our gastronomic dialect. Given the book a try and give some of the recipes a try you will be surprised at how tasty things that are usually thrown away by the butcher can be. It may take a little searching to find a butcher with access to some of these goodies. Foodnetwork has brought all this wonderful food to our attention now let's cook and eat it ourselves!Book Review: real cooking in a time of focus groups
Summary: 5 Stars
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.Book Review: offal = wonderful
Summary: 5 Stars
fergus henderson, the wunderkind of the london dining scene reaches out to america with his cult of blood, brains, tripe and feet. this book shows how one can make something that is generally regarded as a by-product and turn it into something wonderful, delicious and filling. i have personally been inspired by this book for several years and though it is sometimes hard to source some of the ingredients (duck necks anyone?) it is a clear, easy to read and mostly non-overly philosophical look at straight-ahead cooking with ingredients that are second or even third cuts. it is a real eye opener for the novice, or an inspirational look at food for the professional.