Fergus Henderson's Whole Beast Cookbook: Delicious Recipes from Nose to Tail Eating

ray osborne: everything I wanted

Canada on Nov 18, 2018

marzia spagnolo: il libro è stato consegnato puntualmente e in perfette condizioni. Corrisponde a quanto descritto e a quanto mi aspettavo avendone letto recensioni su vari siti. Si è trattato di un regalo, quindi personalmente non ho avuto modo di provare le ricette.

Italy on Jul 28, 2017

Niclas Toussaint: I bought this great book as an alternative to my normal routine. i wanted to try some things rather "off the grid" and it really fullfilled that wish. The recipes are generally not to complicated and described rather precise and with great accuracy. One can - i wanted - simply follow the instructions and it will lead t a great and delicious meal. I still rather use cookbooks more as a source of inspiration and and follow what the local market has to offer when finally planning a dinner. For that purpose, the book is even better!

Germany on Jan 07, 2015

Andre: A must read. Use the best ingredients, take your time and you will have some of the best go to recipes. I may not be a fan of snout, ears or offal, but the other recipes are amazing.

Canada on Mar 29, 2014

Bret C: Nose to Tail Eating is an exploration in a culinary code that has only emerged in my consciousness and that of many others in the last several years. Clocking in at only a quarter of a century, creative uses of offal were not common occurance in my household, in fact they did not exist. That was enough to give me pause when looking at a few of the books recipes, cold lambs brain on toast, jellied tripe and of course warm pigs head. Even though I may have had bits of these before, cabeza tacos, tripe in my pho, etc; taking bits, pieces, heads only really seen in elementary school dissections and prepping them for dinner can be intially jarring. But this leads to the brilliance of Hendersons The Whole Beast. You see his signiture dish, Roast Bone Marrow and Parsley Salad, is not only simple to make but is also absolutly delicious. It is not fear inducing to behold or easy to screw up. It isn't an ordinary dish for most Americans but doesn't feel foreign. If you can just make this dish I believe Henderson will win you over as he won me over. Then when one follows his easy style the recipes open themselves up and the fear of the unknown dissipates as it feels like an old friend is...

United States on Jan 31, 2011

Pal Joey: I first heard about Fergus Henderson via the writing and TV shows of Anthony Bourdain, whose introduction to this edition is very much worth reading too. I've always been a fan of the great British cuisine that has sometimes looked to be on the edge of extinction, so this book was definitely one for me.

We British are often all too ready to dismiss our efforts in many walks of life, not least food. The variety, quality and ability to delight the tastebuds of this nation's many and various homegrown dishes should, I hope, counteract those who take the lazy option in pointing to other countries and making uninformed and facile comparisons. Make an effort, care just a bit, and our food is great! We can and should hold our heads up among the cuisines of the world.

The book is whimsical at times, but always fascinating and informative. I've cooked a few of the more conventional dishes already, with great success, and I am now wishing there was a decent butcher working anywhere near me!

United Kingdom on Apr 24, 2008

J. V. Lewis: I have to start by saying that I can prepare only ten of the thirty-four recipes in the meat section of this cookbook without special ordering, and thirteen are virtually impossible due to unavailability of ingredients. Lamb tongues? Pig tails? Quarts of pig blood? Lamb hearts? Forget it. I live near a large butcher who can't or won't provide any of these items for any price I can pay. They go to the dogfood plants. This is a pity, as anyone lucky enough to have eaten the flavorful extremities and innards of young animals can attest. Our American supermarket meat counters have for years whittled down the selection in favor of the most flavorless cuts: fillet mignon and chicken breast have taken the shelf space once dedicated to the "set of delights, textural and flavorsome, which lie beyond the fillet", to quote author Fergus Henderson. As our cultural memory of the flavors of the parsimonious and creative farmhouse kitchen shrivels, our food is impoverished. Henderson writes a sharp critique of our culture of waste, but only as the byproduct of his central thesis: that there is a world of pleasure out there for those who set aside their suburban sqeamishness and eat the whole...

United States on May 28, 2006

B. Marold: Fergus Henderson, the chef author of this book subtitled `nose to tail eating' is a cult hero among foodies and among heroes of foodies such as Tony Bourdain, who writes the introduction to this new edition and Mario Batali, a major advocate himself of using the whole animal.

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...

United States on Apr 26, 2004