Recipe books are hardly page turners. You skim, you browse, you find something interesting and note it for later cooking, but you almost never read one. The Whole Beast: Nose to Tail Eating is the exception. Fergus Henderson writes recipes the way recipes should be written. They aren't the normal dry, narrative essays that read like a third grade class wrote it. They're written naturally, with funny side notes, and turns of phrase that have no business being so good.
I was first introduced to this recipe book when my friend shoved it into my hands a few weeks ago, saying "Merry Christmas," (We seem to be trading meet related gifts back and forth. Pork related to be more spastic) I flipped through it, liked what I saw, but really only got a good look the other day. Reading though the stocks and starters and soups sections, I focussed in on a recipe for garlic soup. Intrigued, I set to work on it. A simple, albeit smelly, recipe. Simmer eight heads of garlic in two quarts stock until they are soft. Squish them through a sieve and reincorporate them into the stock. Small servings with a hunk of day old bread to sop up the soup. Use homemade stock when possible. I used store bought, which was a mistake.
I woke up today a big ball of stink, but feeling more healthy. I didn't mind it. The soup was creamy with that subtle sweet that cooked garlic gets. I say embrace the stink. If anyone snickers, I've got some soup for them to try.