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Download PDF The Whole Beast: Nose to Tail Eating, by Fergus Henderson

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The Whole Beast: Nose to Tail Eating, by Fergus Henderson

Download PDF The Whole Beast: Nose to Tail Eating, by Fergus Henderson

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From Publishers Weekly

An audacious chef whose St. John restaurant in London draws legions of fans, Henderson is a staunch proponent of using virtually the entirety of any plant or animal being served up. Harking back to the days when very little went to waste, he practices what he preaches with such victuals as Rolled Pig's Spleen, Duck's Neck Terrine and Roast Woodcock, which is cooked with innards and head intact, the latter providing a bit of "delicious brains." Henderson recommends the use of a disposable Bic razor for depilating the primary ingredient in Crispy Pig Tails. And then there's Warm Pig's Head, which extreme chef Anthony Bourdain describes in his introduction as "so Goddamn amazing that it borders on religious epiphany." Here, too, are four recipes for lamb's brains, a commodity that Henderson admits is illegal in both the U.S. and England. Home chefs will encounter difficulties in obtaining other ingredients as well. Blood Cake and Fried Eggs calls for a quart of fresh pig's blood, and Soft Roes on Toast requires delicate white sacs of herring semen. Sprinkled among these challenging dishes, however, are more accessible fare: Kid and Fennel, Mussels Grilled on a Barbecue, and Radishes to Accompany Duck or Goose, wherein both the radish and its leaves are added to the bird's jus. Desserts include Treacle Tart and Carragheen Pudding made with red seaweed. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Fergus Henderson trained as an architect before becoming a chef, opening the French House Dining Room in 1992 and St. John in 1995, which has won numerous awards and accolades, including Best British and Best Overall London Restaurant at the 2001 Moët & Chandon Restaurant Awards. The Whole Beast won the 2000 Andre Simon Award.

Product details

Paperback: 224 pages

Publisher: Ecco; 1st Edition edition (March 2004)

Language: English

ISBN-10: 0060585366

ISBN-13: 978-0060585365

Product Dimensions:

7.4 x 0.6 x 9.1 inches

Shipping Weight: 1.1 pounds (View shipping rates and policies)

Average Customer Review:

4.5 out of 5 stars

110 customer reviews

Amazon Best Sellers Rank:

#101,675 in Books (See Top 100 in Books)

There are cookbooks for show and lusting, and then there are those for serious use and study. Some you buy electronically, but the core tomes, like Beard, The Joy of Cooking, and Julia that you want sturdy hardback copies of. This is one of the latter; buy it, study it, and then develop your own mien,

Simply remarkable. Fergus is a genius who is responsible for the sort of seismic shift in cooking that we can thank Alice Waters for: he is a culinary God. This book is a must have for every chef (your grandmother won't know what to do with it, or already does and you know she does as well.) it's not for the once a week kitchen warrior, but if you want to impress your friends and influence their dining out it is an excellent coffee table book - though you'll be tempted to try the recipes, as well you should. Thank you, Fergus, for your gift to the ðŸŒŽ you're one of my heros for this.

We, as a society have depended on supermarket cuts of protein- beef, pork, chicken etc... and we have forgotten some of the pieces of protein that our ancestors relied on to feed their families. This book helps us get back to the cuts of protein that are tasty, full of wonderful fat and exceptional eating. Offal is a word that has lost meaning in our society. This book brings it back to the table and more.With the economy in the state that it's in, buying offal is another way of feeding the family right and for decent prices.Tongue, pigs feet, ox tail, pork belly, pigs tail & all the wonderful pieces of protein that have been forgotten.Fergus Henderson has brought back many recipes that my family used to cook, and living here in Miami, FL, I have access to many parts of the animal that many of the rest of the country does not have.This is a great book, with excellent antidotes, excellent, easy to follow recipes and it's fun to learn about parts of the animal that you rarely find in the typical supermarket.Pork belly is a daily food item in my house now that I've learned easy ways to prepare it and I don't have to worry about chemicals going into my family's mouth from cured bacon.Good book, good read, good eating education. Thumbs up!Miami, Florida

This is an excellent book for those interested in the character of food and taste. It describes the (unfortunately) fast disappearing cooking of the old and less affluent days. I see this as the equivalent of English "Soul-Food". Hard times force creativity! Prior to modern times, people used the whole beast, all parts of available vegetables, throwing away the minimum. Slow cooking, coaxing flavours and the "terroir" from the ingredients. Maybe the terrible reputation English food had came from the American troops turning up in England from 1942 onwards. England had been under siege for years at that point, importing only fuel and munitions and other essentials, forcing people to eat local traditional foods. Sheep that were no good for wool any longer were eaten, chicken that didn't lay, were "retired" and eaten. All of the cabbage was cooked, including the tough outer leaves. So old, strong flavoured mutton, stewed cabbage, rabbit, pidgeon - gamey foods were a shocking contrast to the abundant great foods in the USA. The English needed to recall the historical roots of their cooking. I like to think "The Whole Beast", brings them back with some modern and international twists. Lovingly and enigmatically.Fergus Henderson has written and listed a fascinating collection of recipes and interestingly in a strange and quixotic tone. Deciphering the text and his meaning is fun. It makes one think and search more deeply for the character of the dish, more successfully than simply listing out steps in a recipe. The one big problem or challenge, is finding the raw materials in the U.S. But it is worth the trouble. Full marks!

For me there is nothing scary about cold lamb's brains on toast or crispy pig's tails. I grew up in a gourmet teaching kitchen where lunch was left overs from classes including such wonders as sweetbreads, kidney pie and fish roe. When Bill Cosby came out with a routine about the Chicken Heart that ate Chicago - we ate chicken hearts and loved them - craved them!So a book with nose to tail eating is not going to make me squirm - it is going to make me drool! and such a well done book. The recipes are in a simple format under the headings Stocks, Soup, Salads, Starters, Lamb's Brains and Sweetbreads, Meat, Birds and Game, Fish and Shellfish, Vegetables, Dressings sauces and Pickles, Puddings and Savories, and Baking.I find this book a good cross over for those who wish to learn more about using the whole animal - yet need to do this in baby steps. Recipes include "less threatening" cross overs such as Beans and Bacon, Roast Pork Loin with Turnips, Garlic and Anchovies.With the exception of breads and some sugar in the dessert section, all the ingredients are healthy choices - animal fat, olive oil and real butter. I found this book through the [...] under their thumbs up book reviews. I have yet to buy a book from that recommendation list that has not become a favorite of mine - this book included.After making the fish pie, sweetbreads and Boiled Beef and dumplings, I have added a trip to Fergus Henderson's restaurant to my "things to do before I pass" list. It doesn't hurt that the restaurant happens to be overseas :-)

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