Finally, finally the reprint is here. Has anyone cooked from Nose to Tail Eating or the new Whole Beast reprint? Any suggestions where to start? (2 replies, last updated by JudiAU April 6, 2004)

Is there any difference between editions of The Whole Beast and Nose to Tail? (Fergus Henderson). Or, is it the same book under different titles? Thanks, hounds. (4 replies, last updated by hungry_pangolin November 17, 2007)

Now that I don’t flinch at handling raw whole chicken, veal liver, live crab, and beef of all cuts, I thought it was time that I start tackling "the whole beast." Just bought myself a reissued copy of the book by Fergus... (14 replies, last updated by jlawrence01 February 23, 2005)

After spending the day meandering around the Oregon coast, I was looking forward to a classy dinner at Beast. We had secured reservations for the late seating, which allowed us to grab a glass of sake at Yakuza next door before... (3 replies, last updated by Nettie February 10, 2009)

, reserve a whole beef shank with all of its components (including marrow bone & tendon). One week’s notice is required. Cost is $200 for the entree "Leg of Beast" course. This excludes appetizers, desserts, beverages, tax,... (2 replies, last updated by rworange February 25, 2009)

If it will fit into the oven whole, wa off and throw it in ! 350 or so. Let it cook until soft enough to cut into, then cut into pieces if you like and finish cooking. I’d cook it through, mash and freeze for future use. (4 replies, last updated by toodie jane November 30, 2007)

As I was perusing the San Francisco Chronicle’s website, whose lovely visages should appear, but our own Sixy Beast and Pim! Congrats on the recognition and on diligently championing the cause of Chowhounds all over the... (17 replies, last updated by ChowFun (derek) March 19, 2005)

does anyone know where i could buy one?? i am thinking of smoking a whole pig once the weather starts to improve and was curious where i could pick one up?? also, seeing as i have never done this, i suppose i should also ask the... (11 replies, last updated by dhedges53 April 6, 2008)

That’s from Fergus Henderson’s “Nose to Tail Eating: a kind of British cooking” (or in the American edition, "The Whole Beast: Nose to Tail Eating"). His recipe is much simpler than what Cosentino’s... (10 replies, last updated by SanJoseHound November 23, 2009)

, being steamed rather than roasted, is an entirely different beast. the roasted variety are not “carved” in the usual sense but either cleavered into convenient pieces and sold by the pound (as in any good chinese... (4 replies, last updated by Daaaaave May 18, 2006)

filletted these fish or gutted and headed them. I would like to try something with the whole beast. Any direction on how to safely remove the gills for cooking? Should I slit the back for easy serving? Should I scrape off the... (14 replies, last updated by ricepad November 30, 2007)

When it comes to preparing foie gras, sauteeing is probably the way to go if you’ve never worked with it before. Terrines are a whole different animal, and I’d suggest stearing clear unless you have a guide, since... (10 replies, last updated by becky December 7, 2001)

does anyone know of a good butcher where i can find a whole suckling ready to roast? probably in the 25-35 pound range, but i am not too picky and my friends tend to eat a lot. i am on the westside, but am willing to drive for... (8 replies, last updated by vicotr ward December 4, 2005)

Recently bought a small package of frozen whole squid (~7" long; 6-8 total) from my market. Know that fresh is better, but well, don’t always see them where I shop. Never cooked w/ squid before, but want to make a... (7 replies, last updated by Candy February 21, 2005)

Pacific Dining Car has nice whole lobsters or tails, reasonably priced. Also great steaks and other stuff for the "non-beast" fans. I haven’t been to the SM location but have eaten at the 6th st. location several times,... (26 replies, last updated by McGarrigle November 3, 2003)