The Whole Beast: Nose to Tail Eating by Fergus Henderson is a cookbook classic. At his restaurant in London Henderson specializes in nose to tail cookery (infact I think he coined the term.)

This cookbook covers a large chunk of your basic cookery techniques such as how to make stock, yet the real gold in this book lay in his treatment of offal, and lesser used bits. Adventurous and picked up a pigs trotter, brains, liver? Want to know how your grandmother used to make her pig tails during the holidays? This book will teach you what to do.

Henderson really set the stage for the nose to tail movement, and its picking up a great deal of momentum. If you take yourself seriously as a chef, you should own this book.