May 2011 - Food

	May 24, 2011
	Cooking from head to tail, or “nose to tail” cooking with all or most of the parts of an animal or fish or shellfish, seems to have become a bit of a culinary trend around these parts recently. But the truth is, chefs have been doing this for a long time.
	Head to Tail I attended a couple of the cooking demonstrations during Winterruption where the chefs were talking about cooking from head to tail, can you tell me more? Answer:
	Head to Tail 2 - Fish Don’t forget that fish and crustaceans like crab, shrimp and lobsters can also yield tasty treats from a nose-to-tail cooking approach.

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