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 (Average Customer Rating: 5.0 based on 33 reviews)

I remember when I was hungry by M. Foose

5 Stars
October 13, 2009
This book is not a guide for a home cook looking to impress the neighbors. It is, however, an outstanding book for people who are hungry--or people who want to reduce food waste.

The Whole Beast: Nose to Tail Eating by S. Woolley (East Sussex, United Kingdom)

4 Stars
February 22, 2009
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!

never would have guessed! by P. J. Barille (Lake Worth, Florida)

4 Stars
February 19, 2009
Just dined at Oliveto in Oakland/Berkley, CA. It was sensational! The Whole Hog dinner is a special menu, occurring occasionally, but what a treat! We tried it all and loved what we ate from stem to stern!! They do other "specials" from Tomato Dinners to Truffle Dinners. Worth checking in for the calendar. Great restaurant!! Can't wait to go back.... We are hoping we will find some recipes in this cookbook to make at home. Oliveto also makes their own salumi and other preserved meats for charcuterie platters. Terrific place!! Great food!!

great book from front to back by Carrie J. Pritchard (usa)

5 Stars
January 27, 2009
this is a great book for cooks of all types. anyone not familiar with the nose to tail society of the uk would benefit greatly from reading it. hendersons treatment of even the simplest of ingredients (onion, radish) is truly inspiring.

A Return to Utilizing the Whole Animal by Bethanne Elion (Vermont, USA)

5 Stars
December 31, 2008
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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