rss feedBook Review: The Whole Beast: Nose to Tail Eating by Fergus Henderson
posted by Al Dente on 2010.08.10, under Good Food, Great Food, lesson learned, lessons, Mouthy Bits, recipes, reviews
08.10.10
Foodie Classic. Ahead of its time. Many imitators, few successes. For true culinary epicureans Fergus Henderson is the standard for “total utilization.” He was doing offal when it was taboo, while others were gaining stardom and Michelin Stars serving truffles, foie gras, and fillet mignon. Henderson would not give way to trends and fads, staying true to his vision of a craftsmanship by elevating “alternate cuts” of meat on his menu. I’ll finish this post by quoting well known chefs who would be humbled in his presence.
