Posts Tagged 'Fergus Henderson'

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The Best Cookbooks of the Decade [goodbye aughties]

While 2009 was full of spectacular cookbooks, the rest of the decade hasn't been too shabby either. With How to Cook Everything (published in 1998) and French Laundry (1999) completely changing the game for home and restaurant cookbooks alike, the next few years were already set up for greatness. Through the hundreds and hundreds of [...]

Book Review: Coco by Phaidon: The Global Culinary Yearbook, 2009

Photographs: Eat Me Daily
Be warned: Phaidon Press's new book Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs (Amazon) will suck you in. As its neatly descriptive subtitle so concisely notes, this is a book filled with profiles of 100 up-and-coming chefs, as selected by ten "Masters": Ferran Adria, Mario Batali, Rene Redzepi, Alice Waters, Jacky [...]

Offal of the Week: Five Chefs Who Embrace The Nasty Bits

If it's Friday, it must be Offal of the Week! Brought to you by Ryan Adams, author of the blog Nose to Tail at Home, each week we highlight a different part of the animal that you've always wanted to work with, but were afraid to ask your butcher for. This week we're introducing you [...]

Offal of the Week: The Essential Library

If it's Friday, it must be Offal of the Week! Brought to you by Ryan Adams, author of the blog Nose to Tail at Home, each week we highlight a different part of the animal that you've always wanted to work with, but were afraid to ask your butcher for. This week we're covering all [...]

The Eat Me Daily Fall 2009 Cookbook Preview

Autumn brings more than just falling leaves and the return of legitimate root vegetables: it's also when publishing houses drop their most ambitious cookbook offerings, hoping to tap into the spirit of cooking (and book-buying) that pervades the pre-holiday season.
And is this ever a good year for cookbooks: the next three months will see enough [...]

The Illustrated Nose To Tail [food art]

Ryan Adams (no, not that one) is blogging his way through the entirety of Fergus Henderson's cookbook The Whole Beast: Nose to Tail Eating. He had some friends over for a meal of headcheese, roast quail with lentils, and blood cake with an egg fried in duck fat. His friend Laura Williams drew the meal.
Raise [...]

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