You know the phrase "whole hog?" Well, London-based chef Fergus Henderson takes it literally. Author of The Whole Beast: Nose to Tail Eating ($15), Henderson believes in using virtually every part of a plant or animal in your cooking to reduce waste, resulting in such tasty yet repulsive-sounding dishes as Rolled Pig's Spleen, Roast Bone Marrow and Parsley Salad, and Blood Cake and Fried Eggs. Yummy. Perfect for the Bizarre Foods fan in your life, even if the fan happens to be you.