Cooking the Whole Animal
For top chefs and trend following foodies, a menu of deep fried calf's eyes, fish sperm crepes and roast bone marrow, is fast becoming the height of haute cuisine. It may mean finding an obscure rat meat recipe from China or making use of organ meat, offal or other parts of an animal that usually get thrown into the trash.
Such extreme cooking is spiking the interest of restaurant goers at well-known restaurants around the world. They're finding out that gourmet fare can come from the unlikeliest parts of an animal; that in addition to great taste, "whole animal cooking" reduces waste and breaks down the prejudices of what most people think of as an acceptable cut of meat.
Join host Jerry Kay, publisher of the Environmental News Network as we learn how whole animal cooking connects to sustainability, the culinary arts and our prejudicial food history.
This Week's Guests:
Fergus Henderson Author/Chef, St. John, London, UK|
Chef Henderson’s recipe book “The Whole Beast: Nose to Tail Eating” includes some of the dishes he serves at his own restaurant, St. John in London. These include grilled, marinated calf's heart and rolled pig's spleen.
Chris Cosentino Chef, Incanto restaurant, San Francisco, CA|
Cosentino is a veteran of a handful of prestigious restaurants around the country. He was recently honored by the culinary arts organization, the James Beard Foundation when it invited him to prepare dinner at the James Beard House as a “Rising Star of American Cuisine.” He frequently uses whole animal cooking techniques.
Resources for Journalists:
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