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: Good Gift for Foodies, Vegetarians
Summary: 4 Stars
Let's face it, you will probably never cook and slice a pig heart, or serve poached brains or bone marrow on toast to the family on Christmas Eve, but this book will allow you to savor the possibility.
If you're into a cookbook with fun grossout shock value, though, I'd go for "Unmentionable Cuisine" by Calvin W. Schwabe (which this book's cover design clearly was "inspired" by), which has recipies not just for organ meats but also historical information and interesting facts on eating dog (tastes like pork, they say), snake, guinea pigs and so on.
Book Review: never would have guessed!
Summary: 4 Stars
Just dined at Oliveto in Oakland/Berkley, CA. It was sensational! The Whole Hog dinner is a special menu, occurring occasionally, but what a treat! We tried it all and loved what we ate from stem to stern!! They do other "specials" from Tomato Dinners to Truffle Dinners. Worth checking in for the calendar. Great restaurant!! Can't wait to go back....
We are hoping we will find some recipes in this cookbook to make at home. Oliveto also makes their own salumi and other preserved meats for charcuterie platters. Terrific place!! Great food!!
Book Review: The Cult Classic--A Masterpiece
Summary: 5 Stars
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.Book Review: Aw, shucks...
Summary: 5 Stars
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!Book Review: I feel sorry for all of you who cannot find the ingredients.
Summary: 5 Stars
Fortunately I live near an Eastern European/Middle Eastern area in Los Angeles, so I can find most of the ingredients in this book and more. Of the recipes contained I've made the Deviled Lamb's Kidneys (absolutely wonderful, eat them on your birthday!) and the stuffed Lamb's Hearts (a little too strong, but still okay).
So, to all who cannot find the ingredients I'll tell you that these recipes are amazing.
One of these days I'll have to make the Warm Pig's Head...