• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0
bourdain

Fergus Henderson's "Nose to Tail" Cookbook

106 posts in this topic

THE WHOLE BEAST: Nose To Tail Eating( Ecco), the legendary cult classic from St John's Fergus Henderson will be released March 30th. Brit reprint coming as well.


abourdain

Share this post


Link to post
Share on other sites

Excellent. Fergus Henderson is a saint of the fifth quarter and the highest water.


"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Share this post


Link to post
Share on other sites

I'll be in London next week and sampling Fergus/St John for the first time. Has anyone been of late and, if so, what are the current absolute musts on the menu?

I'll pick up a copy over there.


Edited by kitwilliams (log)

kit

"I'm bringing pastry back"

Weebl

Share this post


Link to post
Share on other sites

Ooh, that's earlier than I expected. Great! It's really a delight, both for the recipes and for Fergus's voice. :wub:

kitwilliams: you might not be able to; it's been almost impossible to find there! But if you get a copy, let us know, please.

Share this post


Link to post
Share on other sites

The book is being re-released in the UK from Bloomsbury. Soon.


abourdain

Share this post


Link to post
Share on other sites

After searching for about 3 months I bought a copy online in December. Paid about $40 plus shippping from UK.

I was at the restaurant last summer and actually got to browse the kitchen copy which gave me great delight. Many modifications and smudges !!!

Share this post


Link to post
Share on other sites

Three's some more information about the book at the restaurant's website including the fact that the very talented Jason Lowe is its photographer.

Share this post


Link to post
Share on other sites

I ate there January 6.

If the salad of pork cheeks and dandelion is still on the menu, try it.

Everything is good ( altho the prime rib wasn't nearly as good as the cut we get here in Texas....)

Devilled kidneys were a treat, as well.

And the desserts are fantastic!

Share this post


Link to post
Share on other sites

This is great news. St. John is my favorite London restaurant.

Bruce

Share this post


Link to post
Share on other sites

Here is a link to the Q&A that Fergus did here last March.

His answers were very brief but generous and kind. He has been ill and someone was typing them in for him.


"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Share this post


Link to post
Share on other sites

Writing an intro for this book was perhaps the single proudest accomplishment of my life. I cherish basking in Fergus' reflected glory.


abourdain

Share this post


Link to post
Share on other sites

Congratulations on that achievement, and may it bring you continued joy, AB.

Share this post


Link to post
Share on other sites

Rachel,

Thanks for the amazon link...just ordered a copy and found a used Cooking by Hand (Bertolli's new book) for about $14.

And in an ironical twist, I'm sitting in a Borders in LA (Orange Co, actually) using the t-mobile hotspot service for the first time...which works very well on my new PB G4.

Jim


olive oil + salt

Real Good Food

Share this post


Link to post
Share on other sites
new PB G4.

Drool. Drool, drool, drool. and more drool. (Salivating is food-related, right?)

Share this post


Link to post
Share on other sites

Can't wait! (Although I'm not completely sure I could tackle it without my mother.)

You know, for a while in college, I was beginning to believe I was the only person (of my US friends at least) that grew up eating organ meat!

SML


"When I grow up, I'm going to Bovine University!" --Ralph Wiggum

"I don't support the black arts: magic, fortune telling and oriental cookery." --Flanders

Share this post


Link to post
Share on other sites
Writing an intro for this book was perhaps the single proudest accomplishment of my life. I cherish basking in Fergus' reflected glory.

Hey, it's probably your best writing ever. IIRC, the spelling and grammar required very little fixing. :raz:

Share this post


Link to post
Share on other sites
Writing an intro for this book was perhaps the single proudest accomplishment of my life. I cherish basking in Fergus' reflected glory.

I know what you mean. I really enjoy writing introductions for books I'm glad to see published.

Bruce

Share this post


Link to post
Share on other sites

Dropping in at St. John Bread and Wine yields the sort of fairly priced high quality snacking at odd hours that used to be typical of certain French bistros and brasseries and is becoming increasingly rare. My wife and I shared a suet pudding which she declared to have a crust superior to what her mother in Lincolnshire had made, and her mother (in my experience) was a damn fine traditional English cook.


John Whiting, London

Whitings Writings

Top Google/MSN hit for Paris Bistros

Share this post


Link to post
Share on other sites

I've ordered it too. This book should be in the hands of every American child....

Great news.


Mr-Cutlets.com: your source for advice, excerpts, Cutlets news, and links to buy Meat Me in Manhattan: A Carnivore's Guide to New York!

Share this post


Link to post
Share on other sites

I definately have to get this one!

After watching AB's "Cook's Tour" Fergus episode, I went out, bought, and slowly roasted a bunch of beef marrow bones. My mom stopped by just in time to share them with me and we used tiny baby spoons to spread the marrow on toasted homemade bread, and sprinkled a bit of sea salt and fresh ground pepper on top.

Yes Tony, it's the "butter of the gods"! Anyway, we felt very posh!

(I'll hide the book when my vegetarian sister comes to visit!) She has her faults, but I still love her. :biggrin:


JANE

Share this post


Link to post
Share on other sites

Reprinted from email newsletter I received today FYI:

RELEASE DATES AND ADVANCE ORDERS.

The American version of the book, re-titled The Whole Beast will be available in bookshops in the U.S. from 1st April 2004 with a British release later in the year under it's original title. However you can pre-order the American version on Amazon.com now. Visit the book section of the site and click on the link to take you directly to the book's page on the Amazon site.

As yet we don't have a firm date for the U.K. issue, which will be an almost exact re-print of the original version but with new photographs by the original photographer Jason Lowe. As soon as there is a date and a pre-order page on Amazon we will post links from the books page.

AMERICAN EVENTS.

During April 2004 Fergus Henderson and our Head Chef Edwin Lewis will be visiting the U.S. in preperation for the books' U.S. release and during the visit will undertake a variety of events, including book signings and demonstrations that readers are more than welcome to attend.

Listed below are some of the public appearances confirmed so far, as more are arranged we will post them up on the site. Sadly at this time we don't have much more information regarding the events, and so we would suggest contacting the venues below to find out more.

08/04/04 DALLAS - FORT WORTH MUSEUM OF ART

12/04/04 SAN FRANSICO - CHEZ PANISSE

13/04/04 LOS ANGELES - CIUDAD RESTAURANT

14/04/04 LOS ANGELES - GETTY CENTRE MUSEUM

15/04/04 CHICAGO - CHARLIE TROTTERS TO GO

16/04/04 CHICAGO - ART INSTITUTE OF CHICAGO

20/04/04 NEW YORK - SPOTTED PIG RESTAURANT

Share this post


Link to post
Share on other sites

Mrs Woman

Please consider adding New Orleans to the list. I could provide a space filled with local art for a signing and know several people who own indie book stores. I would be delighted to provide complimentary dinners and could help find reasonable lodging. April is a beautiful month to visit the Crescent City!

Lafcadio

Share this post


Link to post
Share on other sites

I just put in my order for one as well...now I have to patiently wait till April!! Too bad there are no Hardcover editions though, only paperback.

Elie


E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

Share this post


Link to post
Share on other sites

It's all very well for AB to alert us to 'The Most Important Publishing Event EVER', but why is he being so modest about another of this year's publishing events - namely, the Les Halles Cook Book? Got a date for us Tony?

BTW - anybody any idea why Fergus Henderson's book needs to be re-titled for the US market? The original sounded fine to me. Are those darned marketing people to be blamed again?

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Paul Fink
      This unfortunately titled book changed my life. I always enjoyed cooking and idealized Julia Child &
      Jacque Pepin. But I was a typical home cook. I would see a recipe and try to duplicate it little understanding about what I was doing.
       
      Cooking the Nouvelle Cuisine in America talked about a philosophy of cooking. It showed me that there is more depth to cooking. A history. A philosophy.
      The recipes are very approachable and you can make them on a budget from grocery store ingredients. I read it as a grad student in Oregon, in the late 80's I had access to lots of fresh ingredients. And some very nice wines, cheap! I was suppose to be studying physics but I end up learning more about wine & cooking.
    • By Smokeydoke
      Here is the discussion thread.
      Here is the Amazon link.
      My first recipe was Mushroom Mapo Tofu p. 132  I was blown away by how good this tasted. Very spicy! Very authentic. I didn't miss the meat at all. I told Mr. Smokey I'd add ground pork next time and he said it didn't need it. Mr. Smokey refused pork? Ha!
      Definitely a keeper and maybe a regular rotation spot.
      If I had anything negative to say, it would be the dish wasn't very filling. The recipe is suppose to serve four but the two of us finished it off, no problem, and Mister wasn't full afterwards. A soup, or an appetizer could be paired with the dish to make a heartier meal.
      Note: I did receive a complimentary copy of the book to review, but all opinions of the book and recipes are mine.


    • By JoNorvelleWalker
      Started in on Rob's book tonight.  Nice pictures, interesting philosophy.  The bit about grapevines reminded me ever so much about my balcony.  My grapevine has been growing ten or twenty years, planted by the birds.  Never a grape, ever.  Only recently did I learn that unlike European grapes, the native grapevines are sexual.  This one is undoubtedly a boy.  He provides lovely leaves and shade, and something for the tomatoes to hang onto.
       
    • By Bon Appetit Cookbooks
      This topic was hijacked from the Vancouver Board.
      What cookbooks do you love to cook out of at home?
      Is there a specific recipe that is your favorite?
      Or is there a book you just can't live without?
      If you have pictures, even better! Lets see how it turns out!
      Some of my favorites to cook out of:
      The Balthazar Cookbook - The Beef Tartar is amazing! As is the Chicken Liver Mousse
      The Babbo Cookbook - The Strawberries & Peaches with Balsamic Zabaglione
      Barefoot in Paris - The Blue Cheese Souffle looks JUST LIKE THE PICTURE!
      The Bouchon Cookbook - The Roast Chicken will seriously change your life
      Gordon Ramsey Makes it Easy - The Chocolate Pots are the easiest dessert in the world and tastes so good....especially with the Amedei #7
      There are lots more. Hopefully I can take pictures and show you.
      Hopefully this post can be an ongoing thing.
      I think we are all interested in what eachother cooks!
      Happy Cooking

      J
    • By Dave the Cook
      Those of us that have been following Rob Connoley's (aka gfron1) trek from home cook to down-and-literally-dirty locavore James Beard-semi-finalist chef are justifiably proud of his well-deserved transformation to a published author, which he has faithfully detailed in an earlier topic. If you're not familiar with his story, I urge you to catch up, then come back here, because we're ready to move on to the next step.
       
      Rob's book, Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field, is finally, officially available. This alone is awesome news, and you should totally order your copy today. Or . . . 
       
      . . . we want to continue the conversation about Rob, his book and his future plans in this topic. And just to up the awesomeness, Rob is offering a free book to a randomly selected participant here.
       
      Simply post a question or comment in this topic between now and 11:59 p.m. CST (US), 13 September 2016 and you'll be eligible to "win," based on a random drawing to be conducted, with each participant getting one chance, not including Society volunteers (and Rob himself. Multiple posts will not improve your chances, so don't get overheated.)  The winner will be announced on 14 September.
       
      Rob will be along shortly to add his encouragement and whatever late-breaking news he has -- he's busy guy these days, so be patient -- but there's no need to wait to post questions or comments.
       
       
      P.S. And if you don't win, you should still get this book.
  • Recently Browsing   0 members

    No registered users viewing this page.