I just started reading, skimming, bouncing through, and thoroughly enjoying Beyond Nose To Tail by Fergus Henderson and Justin Piers Gellatly. The book is not large in size, though its content and character are enormous. It certainly inspires and requires thoughts about food. From the simply brilliant rhubarb mother to the brown bread and Armagnac ice cream to the infamous Trotter Gear, this book is the one that no one should wait to buy. It amazes me—the constraint, thought, and energy it takes to assemble recipes and pictures in such a way that you can actually feel the beliefs and visions of the chefs, the restaurant, and the passion behind the project.
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