For a balanced nutrient-dense diet, you need to eat nose to tail, like our ancestors did. Find out how to get organ meats, cartilage, and other cuts of meat onto your plate.
In their new book The Ethical Omnivore Laura Dalrymple and Grant Hilliard from Feather and Bone show the beauty of nose-to-tail cooking. These pages are a taste of the delicious end result.
Nose to tail, det vill säga att äta hela djuret, är både resursklokt och passar den som har en mindre budget.
'It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.' Thus Fergus Henderson set out his stall when in 1994 he opened St. John, now one of the world's most admired restaurants. With a combination of sophistication and peasant thriftiness, his two Nose to Tail books have gained cult status in the world of cookbooks. Now they have been joined together inThe Complete Nose to Tail, a compendious volume with additional recipes and more photography from the brilliant Jason Lowe. This collection of recipes includes traditional favourites like Eccles cakes, devilled kidneys, and seed cake with a glass of Madeira, as well as many St. John classics for more adventurous gastronomes - roast bone marrow and parsley salad, deep-fried tripe and pot-roast half pig's head to name but a few. With a dozen new recipes on top of 250 existing ones, exceptional production values and more than 100 beautiful, witty photographs, The Complete Nose to Tail is not only comprehensive but completely irresistible.
Aaron Abrams makes a meal of his role as an asshole chef and restaurateur trying to save his College Street bistro
Taste Academy Workshop "Nose to Tail" mit Ludwig Maurer - Nachhaltige Verwendung des ganzen Tieres
Chicago may no longer be hog butcher for the world, but that doesn't mean the city's culinary minds don't know what to do with pork -- and given the appearance of the average local, it's quite clear the citizenry hasn't forgotten either. With that in mind, here's a guide to our favorite ways to enjoy various parts of the pig, in various parts of the city.
Taste Academy Workshop "Nose to Tail" mit Ludwig Maurer - Nachhaltige Verwendung des ganzen Tieres
"Nose to Tail" Eating is Getting Really Popular These Days - Just Classic Epic FAILs
Nose to Tail als Taste Academy-Kurs lernte uns, fast vergessene Teile von Tieren zurück auf unsere Teller zu bringen. AEG Taste Academy,
Beyond Nose to Tail : A Kind of British Cooking: Part II
♥ Tolles Buch über Kochen und gutes Essen. ↑ Nose to Tail zeigt uns, dass es dem Tier gegenüber unanständig wäre, es nicht von Kopf bis Fuß zu verwerten
Chef Claude Tayag serves up a 10 course nose to tail lechon degustation at his Angeles City Restaurant Bale Dutung - Pampanga
Today's world is driven by over-consumption, so nose-to-tail cooking is more relevant than ever. The most sustainable, environmentally friendly, and
Clarissa Dickson Wright will be remembered for her role in bringing back no-nonsense nose-to-tail eating, says Xanthe Clay. Here is a selection of her standout dishes
Hyperspecific sweat solutions.
Chef Claude Tayag serves up a 10 course nose to tail lechon degustation at his Angeles City Restaurant Bale Dutung - Pampanga
The resourceful and profoundly influential books that drive the way we cook today.
