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Powell's Q&A, Kids' Q&A | February 2, 2012

Emily Winfield Martin: IMG Kids' Q&A: Emily Winfield Martin

2 comments By Emily Winfield Martin

Describe your new book. Oddfellow's Orphanage is a series of stories/vignettes that tell the tale of the newest arrival to a curious orphanage, a... Continue »
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    Oddfellow's Orphanage

    Emily Winfield Martin 9780375869952
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4 Burnside Cooking and Food- Meats
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The Whole Beast: Nose to Tail Eating

by Fergus Henderson

The Whole Beast: Nose to Tail Eating Cover

ISBN13: 9780060585365
ISBN10: 0060585366
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Synopses & Reviews

Publisher Comments:

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.

Review:

"[A] terrifically dour, Edward Gorey-ish guide to cooking with offal....[A] book you'll want to own." Dwight Garner, The New York Times Book Review

Review:

"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." Publishers Weekly
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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.
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What Our Readers Are Saying

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Average customer rating based on 1 comment:
pontiacgirl93, August 8, 2009 (view all comments by pontiacgirl93)
You have managed to bring to light a lost way of eating. God bless you for doing this. By the way, the African-Americans (in the South,especially)pronounce "chitterlings" (as you say it)- "chittlin's". Just thought you might be amused by this little tid-bit. Keep that smile on your face!
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Product Details

ISBN:
9780060585365
Author:
Henderson, Fergus
Publisher:
Ecco
Author:
by Fergus Henderson
Subject:
General
Subject:
Cookery
Subject:
Specific Ingredients - Meat
Subject:
General Cooking
Subject:
Cookery, British
Subject:
Cooking and Food-Meats
Copyright:
2004
Edition Description:
Trade PB
Publication Date:
20040330
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
224
Dimensions:
9 x 7 x 0.375 in 8.80 oz
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Related Aisles

The Whole Beast: Nose to Tail Eating New Trade Paper
0 stars - 0 reviews
$19.99 In Stock
Product details 224 pages Ecco - English 9780060585365 Reviews:
"Review" by , "[A] terrifically dour, Edward Gorey-ish guide to cooking with offal....[A] book you'll want to own."
"Review" by , "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."
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