What is Richard Blais’ favorite cookbook?

The Whole Beast: Nose to Tail Eating or Beyond Nose to Tail by Fergus Henderson, so his series of cookbooks. Fergus is obviously a nose-to-tail, whole-animal chef out of London, and he’s been a huge inspiration to me. I think that people are a little alarmed sometimes that my favorite cookbooks aren’t super scientific. But it’s his respect for the whole animal and local vegetables, and just the simplicity of good British cooking. I think Nose to Tail Eating is probably my favorite cookbook, even sort of the way that the photography is done in that book; they’re very sort of dry and still life. That was definitely an inspiration to some of the photography that’s in my book.

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