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The Whole Beast: Nose to Tail Eating Paperback – March 30, 2004
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Top Customer Reviews
Among the few recipes I can follow without unconscionable substitutions are some real gems. Tripe and Onions, remarkably similar to French, Italian, Spanish, and even Mexican preparations, is delicious. Rabbit and Garlic is a powerfully aromatic feast. Beans and Bacon is a perfect rustic dish, a worthy simplification that could stand for cassoulet. Ox Tongue and Bread, really a carpaccio or hearty salad, is an excellent meal on its own, great with a simple and light red table wine.Read more ›
The recipes are exotic (or so they seem to us-they were once standard fare for Britons) but also simple. Henderson's signature dish is Roast Bone Marrow and Parsley Salad, which calls for marrowbone, parsley, shallots and capers, with a dressing of lemon juice and olive oil-that's all. The ingredient list for Duck Hearts on Toast is minimal: duck hearts, chicken stock, balsamic vinegar, salt, pepper, butter and toast.
Many pages are devoted to preserving meats, including an intriguing recipe for dried salted pig's liver. Others include brine-cured pork belly, corned ox tongue, cured beef or venison, pickled herring and a variety of animal parts preserved in rendered fat.
And the book contains other treasures: many recipes for game birds, rabbit, venison, crab, eel, mussels and salt cod; creative vegetable concoctions, wonderful soups and unusual salads.
Henderson understands the value of stocks, makes pastry crust with suet and uses real butter and cream.Read more ›
For several reasons, this book is likely to have little to no value to the average person who cooks and who may refer to a cookbook now and then. The recipes commonly use ingredients that are simply unavailable outside better butcher shops and farmers' markets. The recipes also commonly use techniques that are the antithesis of fast cooking and low fat cooking. There are some recipes that literally require up to two weeks to complete.
The true audience for this book aside from culinary professionals are those who religiously watch Alton Brown's `Good Eats' , read John Thorne's books and newsletter as if they were gospels, and study books by Paul Bertolli, Eric Rippert, Judy Rodgers, and Jeremiah Tower for subtle new techniques to squeeze the last ounce of value from their primo materia.
Just to be sure it is clear to you what this book is all about, it's primary subject is preparing in a cuisine absolutely everything but the oink, as the saying goes, from a pig and other animals. To this end, the author presents us with recipes for pig's head, pigs jowls (Mario Batali's favorite guanciale), pig's ears, pig's tail, livers, hearts, tongues, and the most beloved stomach as used in preparing the old Scottish classic, haggis.
If this were the limit of the author's novelty, there would probably be little interest in the book among chefs.Read more ›
Most Recent Customer Reviews
Was a much smaller book than Inexpected. 5 3/4" X 8"
Small print, all the photos were black & white and very odd.
I was very disappointed in the book.
Excellent! As advertised. Bit S-L-O-W in delivery but worth the wait :)Published 2 months ago by Dan Shankle
Fergus Henderson is the best. Literally the best person in the world. Look it up.Published 3 months ago by Jon
Awesome book! I've slaughtered so many pigs since I've bought this!!! Its magnificent!Published 4 months ago by Pestvic
I am a foodie! I consider myself a purist.. I have spent my life practicing the art of cooking. In order to do this, books have been my guide and savior. Read morePublished 4 months ago by Victor Snow
A great read. The only reason it doesn't get 5 is because I'm a very visual person, preferring to have some idea what the end result should look like, and this book has no... Read morePublished 4 months ago by Seth Verhoff