Binding: Paperback
ASIN: 0060585366
Manufacturer: Ecco
Release Date: 2004-03-30
Average Customer Review: 
(From 24 total reviews)
List Price: $19.95
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Editorial Reviews
Product Description:
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.
Customer Reviews
Intriguing, Simple, Elegant by Ambre Ploeger
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.
what I wanted by Heather Edwards
If you want to get back to real food this is for you
Great book by J. G. Stoneking
This is a great book for all cooks and foodies no matter if you are a pro or a novice i highly recommend its reading. It is mostly reading however not much illustration but all the same good.
interesting subject by Sara E. Price
This really caught my eye because I thought it might have some recipes that are practical (if yucky sounding) for those of us who slaughter livestock at home. But most of the recipes are disappointing, with things everyone has heard of or stuff nobody would have around at home to use. It is interesting, but the title is really the best part of it. I’m not saying it is bad…it isn’t…it just wasn’t the shock-value sort of stuff I thought it would be.
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Tags: cookbook, foodie book, great book for cooks, herring semen, meats, simple and elegant food