Whole Beast (Paperback) by Henderson, Fergus
Paperback; Published 3/11/2004; 240 Pages; ISBN 9780060585365
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The Whole Beast is a truly unique cookbook. In it Fergus Henderson outlines his firm belief in eating the finest ingredients, simply cooked and presented, with salads such as Mussels and Cucumber with Dill and revivifying soups such as Chicken Broth with Wild Garlic.
More crucially, here are the recipes that have marked him out as one of the most innovative yet traditional chefs, recipes which hark back to a strong rural tradition of delicious thrift, and which literally represent Henderson’s motto, Nose to Tail Eating, be they Pig’s Trotter Stuffed with Potato; Rabbit Wrapped in Fennel Twigs 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 Cake and a very nearly perfect Chocolate Ice Cream.
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