i need books!
i just finished the very last book i have in the house

thinking of getting this:

Anyone who lives outside of London, England, would be forgiven for not knowing the same Fergus Henderson. HeÂ’s the owner of the excellent St. John restaurant in London and the establishment is known amongst its clientele as the place for eating on the wild side.
The Whole Beast is a selection of HendersonÂ’s best recipes from the St. John restaurant, and if the name of the book doesnÂ’t tell you all you need to know then allow us to explain: This book is all about using every part of the animal in cooking. And we mean every part. Consider Rolled Pig's Spleen, Duck's Neck Terrine and Roast Woodc
ock -- cooked with innards and head intact, of course.
Some of HendersonÂ’s recipes even extend to products that arenÂ’t legally available in the U.S.. For example, try finding lambÂ’s brains or a quart of fresh pigÂ’s blood youÂ’ll need for Blood Cake and Fried Eggs.
Not all the fare in here is completely off-the-wall. Anyone whoÂ’s a bit squeamish might enjoy Kid and Fennel, Grilled Mussels or the excellent St. John Eccles Cakes.
On the shelf or on the counter, no one will dare contest the manliness of this book, especially when they see the recipe for Soft Roes on Toast, which is delicately supplemented by white sacs of herring semen.
Henderson’s motto is “Nose to Tail Eating,” and we’re not surprised.