The Whole Beast

The Whole Beast: Nose to Tail Eating is a 2004 book by Fergus Henderson that deals with how to cook every part of a pig, including parts rarely used in western cuisine, such as offal. It was originally released as Nose to Tail Eating: A Kind of British Cooking in England in 1999, but was updated and revamped to be more comprehensive for the American edition, which was also re-released in the UK. The updated release featured a foreword written by Anthony Bourdain, author of Kitchen Confidential.

The New Yorker has described the book as the "Ulysses of the whole Slow Food movement" because of its international readership. New York magazine considered it a "cult cookbook".

The Whole Beast was given the André Simon Award for gastronomic literature in 2000.