Ryan S. Adams, who's been cooking and blogging his way through Fergus Henderson's Nose to Tail Eating on Nose to Tail at Home, has scored quite a coup. Adams has an interview lined up with the man himself. But instead of hogging all the Q&A time with Henderson, Adams is letting his readers come up with half the questions. Head on over and suggest one....
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As promised, here's the place where you can throw your hat in the ring to win a copy of Fergus Henderson's Beyond Nose to Tail, which Serious Eater Cathy just weighed in on. The first recipe from the book will be up in a few minutes, but for now, if you'd like to win a copy, just tell us what your favorite offal dish is. We'll be giving away ten (10) copies, choosing the winners at random from among the comments below. Commenting will close at noon ET Saturday, October 27. The standard Serious Eats contest rules apply....
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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...
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Fergus Henderson, is there any animal part you won't eat?: "Not many. I’m not crazy about lung—though we use it in faggots, which works very well. And I suppose a pig’s penis doesn’t really grab me. But the ingredients we use, we use because they’re yummy. Nothing is in the book for shock factor. I don’t search out weird organs for the thrill of it. Everything has to be delicious."...
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As most of you can probably tell by now, at Serious Eats we love the London-based chef and offal king Fergus Henderson. We love his culinary audacity (serving pig's head for two with a big grin on his face); his new cookbook, Beyond Nose to Tail; and now, we love him for his taste in music. His playlist on the New York Times blog Paper Cuts is way cool. It includes Wilson Pickett, Etta James, James Brown, the Specials, the soundtracks to Zorba the Greek and The Third Man, and some Lee Dorsey....
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How do you interpret this image of a half-naked Barbie doll with slices of ox tongue for wings? Beyond Nose to Tail by Fergus Henderson and Justin Piers Gellatly of St. John Restaurant features unique photography for a cookbook, this photo being the most evocative. I'll never look at ox tongue the same way again. Related: Zach Brooks on his recent visit to St. John...
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