"The Whole Beast: Nose to Tail Eating" is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a worl... read full description
reviews
Mar 03, 2008
Mark
rated it: 
Not sure how to rate a cookbook. That said, I adore Henderson's style of presenting these recipes, the simple directness of his language, the fact that he'd even compile such a book. Yet I'm sure he could do it in his sleep, given that he lives and breathes these findings every day in the kitchen. Of course, having Deep Brain Stimulation (a medical term of art, I reckon) to deal with his Parkinson's adds a bracing irony: A man so besotted with lambs' brains that he included four recipes for them
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Jul 31, 2010
Kate
rated it: 
Yes, I am a vegetarian, but I still found this book absolutely fascinating. I am a huge fan of "waste not want not" and this chef has some really interesting ideas for using every bit. I loved the descriptions and ingredients--trotters, welsh rarebit, crispy pigs tails, treacle tart. Some are gross but fascinating. There is a very tasty recipe for brown bread at the end that I think I am going to try to make tonight!
Apr 26, 2009
Ryan
rated it:
A recipe book on how to use the whole animal. The title pretty much tells you all you need to know.
Bourdain gives an intro and does nothing short of worshiping this chef.
I can't wait to try some of these recipes, now to find a supplier of pig blood...
Bourdain gives an intro and does nothing short of worshiping this chef.
I can't wait to try some of these recipes, now to find a supplier of pig blood...
Dec 21, 2009
De
rated it:
Truly an experience in appreciating food which we Americans waste so much of. I posted pictures on my FB page when my husband and I brought home a pig's head and were surprised at the number of friends who eat everything a pig has to offer (unknowingly I suppose) but were distressed that an animal had to be killed. My husband and I definitely believe in showing respect to the animals that we eat by eating all of it, not just the steaks roasts and chops in that horrible cellophane packaging. A
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Aug 11, 2011
An interesting cookery book, and very well written to boot. I'll be the first to admit I've approached it with trepidation so far.. but soon, I promise! Marrow bones ... mmmm
Sep 14, 2009
Dale
rated it:
This is hard core cooking. Not for the weak of heart, or palate. Ever wonder what to do with pigs feet? How about lambs tongue? This masterpiece has all the answers.
May 18, 2011
Matthew
rated it:
Not necessarily the right book for my kitchen. But if I raised my own animals, I would definitely consult this masterpiece to make the most of their lives.
Jan 07, 2012
Cannonhistory
rated it: 
Awesome Christmas gift...especially if the recipient (in this case ME!) is willing to try some unique cuts and some interesting recipes.
Feb 17, 2011
Rigzin
rated it:
This book was delicious to read. I could almost hear Fergus Henderson narrate the instructions to me. Definitely the most handsomely written cook book. Can't wait to prepare some Tripe and Onions for my friends and St. John's Eccles cake for me.
Dec 28, 2010
Johanna
rated it:
A good cookbook for adventurous omnivores. A respectable waste-not, want-not approach cooking and eating meat.
Aug 04, 2008
Diane
rated it:
The Whole Beast is wonderfully written and as a former vegetarian of the "based on moral reasons" camp, the idea of using all of an animal appeals strongly to me. In the spirit of full disclosure, however, I will have to admit that the book must have disturbed me down deep because I had a nightmare that I'm still trying to shake off -- more than a week later. A well-written cookbook that's provocative? That doesn't happen too often. And I didn't even WANT to make any of the recipes...
Dec 21, 2009
J. Ryan
rated it:
Worth reading if for Henderson's palyful language alone. The recipes are a little daunting (Eel, bacon and prune pie, anyone?) but it provides a window into the modern re-assertion of traditional British cooking and one of the true figureheads of that movement.
Feb 20, 2008
Ben
rated it:
Scary and intriguing. It features simple and unintimidating recipes alongside terrifying concoctions I can only hope were born long, long ago in the deepest of Anglo-Saxon starvation. I never thought I'd find myself longing for crispy pig's tails.
Dec 21, 2009
stew
rated it:
Minimal recipes for honest food that benefit from Chef Henderson's dry and comic tone as well as the book's no bullshit photography. A modern classic.
Jan 06, 2008
Aaron
rated it:
not just a cookbook of the "naughty bits" but an essential add to any complete kitchen library. I highly recommend.
Dec 07, 2007
As a vegetarian, I still somehow have this perverse fascination of meat culture. (see Bourdain, Fearnley-Whittingstall)
Jan 15, 2008
Eric
rated it:
The book was a great read. I have yet to cook any of the recipes, but will do so this year. Bone salad anyone?
Jan 05, 2008
Eric
rated it:
More a guide to a certain philosophy of cooking than a everyday use cook book...
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