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About: The Whole Beast     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Wikicat2004Books, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: Thingbibo:Bookschema:Bookschema:CreativeWorkworkText (literary theory)wikidata:Q386724Bookyago:WikicatBooksAboutBaconyago:WikicatCookbooksyago:Artifact100021939yago:Book106410904yago:Cookbook106413020yago:Creation103129123yago:Object100002684yago:PhysicalEntity100001930yago:Product104007894yago:Publication106589574yago:ReferenceBook106417598yago:WikicatHarperCollinsBooksyago:Work104599396bookwritten workyago:Whole100003553yago:Wikicat2004Books New Facet based on Instances of this Class

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, which was also re-released in the UK. The updated release featured a foreword written by Anthony Bourdain, author of Kitchen Confidential. The New Yorker has described the book as the "'Ulysses' of the whole Slow Food movement" because of its international readership and the New York Magazine considered it to be a "cult cookbook".