Beyond Nose to Tail Eating
More omnivorous recipes for the adventurous cook.
We had the unique opportunity to join a dinner at Savoy restaurant in NYC, where they were celebrating the release of “Beyond Nose to Tail� with recipes from the book, prepared by guest chefs, and authors thereof, Fergus Henderson and Justin Piers Gellatly. Beyond Nose to Tail is the follow up to Mr. Henderson’s well reviewed first collection of recipes, “The Whole Beast: Nose to Tail Eating.�
Both books are dedicated to finer points of enjoying every part our beasty friends have to offer. From trotters to ears and everything in between. The book is a great read, written with love and appreciation, and filled with nuggets that we can’t wait to plagerize, like:
“Unusually for a salad, this one enjoys sitting, getting to know its dressing.� – from the recipe for Butterbean, Leak and Cauliflower Salad.
“For those of us who sometimes feel a little frail, here is a pie that will sort you out for sure.� – from the recipe for Chicken and Ox Tongue Pie
“Aah baby, let’s slip into something a bit colder.� – from the recipe Treacle Toffee Ice Cream
It does appear that many of these recipes require a few days of brining and some - many hours of cooking, but it is all worth it. At the very least you'll become much better acquainted with your butcher when you start asking him to set aside pigs ears or back fat with the skin. But don't let the heavy stuff scare you away, this book is also loaded with salads, bread puddings, donuts and other baked treats.
Buy it. Read it. Cook from it. Enjoy it.
Beyond Nose to Tail
By
Fergus Henderson & Justin Piers Gellatly
also:
The Whole Beast: Nose to Tail Eating
