Best Nose To Tail
Narisawa is a Tokyo restaurant led by chef Yoshihiro Narisawa. The establishment is recognized for its innovative approach to Japanese cuisine, specifically ‘satoyama’ – utilizing forest and seasonal ingredients with French culinary methods. It emphasizes sustainable practices and incorporates ferme...
The Complete Nose to Tail is a comprehensive cookbook by Fergus Henderson detailing the practice of utilizing every part of an animal for culinary purposes. Published in 2004, it offers a detailed exploration of British butchery and showcases inventive recipes featuring traditionally overlooked cuts...
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes is a 2008 cookbook by Jennifer McLagan devoted to the culinary roles of animal fats. It combines historical and practical discussion with recipes involving butter, pork fat, poultry fat, beef fat, and other traditional ingredients. Wri...
Odd Bits: How to Cook the Rest of the Animal is a 2011 cookbook by Jennifer McLagan. The book explores the culinary potential of offal and lesser-used animal parts, including heads, tails, and marrow, providing techniques and recipes to help home cooks prepare these ingredients. McLagan structures t...
