“An ox tongue in brine […] or a bucket of cabbage salting in the corner of your kitchen, what could be more reassuring?” says Fergus Henderson, author of The Whole Beast: Nose to Tail Eating. My new culinary grail is a celebration of all those animal bits that are so often overlooked in the western kitchen like tripe, ears, feet, tongue, and brains. Seeing as unusual cuts of meat have been on my mind lately and since they are so conveniently sold at my local grocery store (and my new best friend the butcher’s place), this book came along at a time in my life when there were too many trotters and not enough recipes for them.
I never read recipes. This has gotten me into a lot of trouble on occasion. For instance, when halfway through making dinner, I get to the part of the recipe that says, “chill overnight.” Or when I’m canning zucchini and see the words “mix” and “rest for ten hours,” I assume, foolishly, that the recipe means mix all the ingredients and not just the zucchini and salt, at which point I must cancel dinner with my friends to make zucchini relish out of a bowl of sloppy zucchini mess.
Even when I read through my food magazines, I read the headnotes to recipes but leave the recipe to skim only if I end up cooking the dish. Reading recipes seems so boring.
But not with Fergus.
With Fergus, each recipe is lovingly related, as if we were old friends cooking side by side in a small, stone kitchen somewhere in the English countryside. For example, in his recipe for Saddle of Rabbit, he writes: “Serve the rolls with a salad that captures the spirit of the garden, made up from, for example, scallions, baby carrots, radishes, peas, fava beans (if in season), rocket (arugula), and chopped parsley (and a subliminal caper if you feel so inclined—I do!). » Continue reading this post...