The Whole Beast
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.In addition, it features a number of "techniques for brining, salting, pickling and preserving in fat", including explanations on how to "clear stock with egg whites and shells, how to bone out a trotter and how to bake bread using a tiny quantity of yeast for tastier results".[1] Kurt Timmermeister, author of Growing a Farmer: How I Learned to Live Off the Land, stated that the book "has a style [...] that I love: clean, crisp and confident with a touch of humor".[11] Jonathan Reynolds of the New York Times praised Henderson's use of various, generally undesirable parts of the pig and pointed out that the book was "filled with sly observations and unpredictable advice about ingredients other than offal" as well.[12] Also for the New York Times, Dwight Garner called the book a "terrifically dour, Edward Gorey-ish guide to cooking with offal: everything from pig's trotters and lamb's kidneys to brains, tripe, spleen, heart and tongue.