Editor's note: Our friend and Serious Eater Cathy dropped by recently with praise for Fergus Henderson's new book, Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook. Henderson's book is our featured Cook the Book entry this week, but first we'll give you Cathy's take before we begin the usual giveaway contest and recipes. There are two kinds of carnivores: those who think meat means steak, and those who consider almost every bit of the animal edible. Count me in the latter camp. Tongues, brains, lungs, balls, eyeballs, liver, spleen—I never met a part I didn't like. OK, the eyeball was a little disconcerting, but I'm glad I tried it. For omnivores like me, the publication of Beyond... More