'I'm not a chef – just a fanatical home cook'
Meet Chris Badenoch, the MasterChef Australia finalist who served up a roasted pig's head on prime time TV; the amateur who caught the attention of the professionals by cooking with 'the entire beast'.
Chris combines his passion for meat with his love of beer to bring us a collection of recipes like no other. He reintroduces time-honoured nose-to-tail techniques for staples such as terrines, sausages and pies. He raises the culinary bar with stunningly original recipes for trotters, cheeks, ears and, of course, offal. He comforts the uninitiated with great recipes for familiar dishes – his tasty roast duck and rich osso bucco are standouts. Every recipe has beer-matching notes and many have beer as an ingredient, including Chris' signature Beeramisu.
A triumph of livestock over lifestyle, food philosophy over fashion, The Entire Beast. is about expanding our repertoire, deepening our food knowledge, and opening our senses to the pleasure of old-style food made new.
About The Author
Chris Badenoch, a long-time passionate home cook, brought his 'nose to tail' style of cooking to a greater audience on TV's MasterChef Australia, where he was best known as the hat-wearing beer merchant whose perfect roast pig's head both fascinated and polarised the nation. Chris gave up a successful career as a graphic artist to start working at celebrating his two passions: beer and food. He now spends his time doing beer tastings, cooking demonstrations and recipe development, whereby he hopes to bring a greater understanding of the 'nose to tail' ethos to Australia.
Number Of Pages: 228
Published: 25th October 2010
Dimensions (cm): 26.1 x 24.1 x 1.9
Weight (kg): 26.1
Edition Number: 1