Sample recipes from The Whole Beast: Nose to Tail Eating

Leek, Potato, and Oyster Soup

You will need a blender for this recipe, as part of the joy of the dish is the smooth velvety soup within which lurks the oyster.

(1 Votes)


We made a version of this recently at St. John, and it was so surprising and good that even though it is an old classic I thought I shoul...

(1 Votes)

Brine Instructions

You can use your brine to preserve many of the meats you will use in this book, e.g., pork belly, beef brisket, bottom round, or ox tongu...

(1 Votes)

Skate, Chicory, and Anchovy

When poached and allowed to grow cold, skate sets beautifully into a firm but giving fish whose natural structure shreds perfectly for ou...

(1 Votes)


If you're stuck in a rut when it comes to meal planning, then give this recipe for Sweetbreads a try. The term sweetbreads actually refers to the pancreas of a lamb, and is available for purchase from your favorite specialty butcher shop. Once you've purchased your sweetbreads, it's time to start cooking! This recipe uses a number of ingredients that you likely already have on hand, including white wine and garlic. You'll love trying something new and broadening your culinary horizons to include specialty meat recipes.

(1 Votes)

Roast Pork Loin, Turnips, Garlic and Anchovies

Is it not splendid when you have a guest to stay who cooks delicious things for you? A fine example is Ken, a chef from Sydney, who prepa...

(1 Votes)

Tripe and Onions

Do not let the word tripe deter you, let its soothing charms win you over and enjoy it as do those who always have! Visually, as well as...

(1 Votes)

Roast Quail

The quail unfortunately falls into a kind of bird purgatory; it is not a game bird, though some describe it as such, but is now a thoroug...

(1 Votes)

Smoked Eel, Bacon, and Mashed Potatoes

More of an assemblage than a recipe as such.

(1 Votes)
Other cookbooks by the authors

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