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 Henderson (I admit that the forward by Anthony Bourdain had some influence)--see link. As one would expect, it's filled w/ all kinds of "exotic" recipes utilizing animal parts that make the very American, girly part in me squeamish, the daring cook/wannabe chef in me exhilarated.
Whether or not I actually make one recipe, this book looks to be mentally delicious. However, I do want to attempt a recipe that will be foolproof, revelatory, and a brilliant success so as to encourage me to try more.
First, I'm curious if anyone has attempted any of the recipes in the book. What are your favorites, and where do you recommend that a whole beast beginner like myself start? Looking forward to your responses...