The Whole Beast
2004 non-fiction book by Fergus Henderson / From Wikipedia, the free encyclopedia
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The Whole Beast: Nose to Tail Eating is a 2004 book by Fergus Henderson that deals with how to cook every part of a pig, including parts rarely used in western cuisine, such as offal. It was originally released as Nose to Tail Eating: A Kind of British Cooking in England in 1999, but was updated and revamped to be more comprehensive for the American edition,[1] which was also re-released in the UK.[2] The updated release featured a foreword written by Anthony Bourdain, author of Kitchen Confidential.[3]
Author | Fergus Henderson |
---|---|
Language | English |
Subject | Pig |
Genre | Non-fiction |
Publisher | HarperCollins |
Publication date | 2004 |
Publication place | England |
Media type | Hardback |
Pages | 224 |
ISBN | 0-06-058536-6 |
Followed by | Beyond Nose to Tail |
The New Yorker has described the book as the "'Ulysses' of the whole Slow Food movement" because of its international readership.[4] The New York Magazine considered it to be a "cult cookbook".[5]
In 2000, The Whole Beast was given the André Simon Award for gastronomic literature.[6]