 Cover for The Whole Beast: Nose to Tail Eating | |
| 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 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]
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]
- ^ Amanda Hesser (15 October 2003). "For a Genius of the Off-Cut, Lunch Time Is the Right Time". The New York Times. Retrieved 18 June 2011.
- ^ Donna Lee Brien (October 2010). ""Porky Times": A Brief Gastrobiography of New York's The Spotted Pig". The Australian Journal of Media & Culture. 13 (5). Retrieved 18 June 2011.
- ^ Ian Douglas (25 October 2004). "Swine of the times". The Daily Telegraph. Retrieved 18 June 2011.
- ^ "Two Cooks". The New Yorker. 29 August 2005. Retrieved 4 March 2023.
- ^ Daniel Maurer (21 May 2005). "A Thin Line between Yum and Yuck". New York Magazine. Retrieved 18 June 2011.
- ^ Witherspoon, Kimberly; Friedman, Andrew (2007). Don't Try This at Home: Culinary Catastrophes from the World's Greatest Chefs. Bloomsbury Publishing. p. 154. ISBN 9781596919402.
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