The Book of Tripe
Seiten
2014
Murdoch Books (Verlag)
978-1-74336-969-2 (ISBN)
Murdoch Books (Verlag)
978-1-74336-969-2 (ISBN)
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Gizzards, kidneys, feet, brains and all the rest
GIZZARDS, KIDNEYS, FEET, BRAINS, TAILS. These and other cuts that we wouldn't usually cook, whether from lack of culinary knowledge or from fear, make up the great family of offal. Offal is all around us. It's there lurking on a friendly butcher's display, waiting patiently for the chance to take centre stage on our plates and shout loud and clear: Tous a table?!
GIZZARDS, KIDNEYS, FEET, BRAINS, TAILS. These and other cuts that we wouldn't usually cook, whether from lack of culinary knowledge or from fear, make up the great family of offal. Offal is all around us. It's there lurking on a friendly butcher's display, waiting patiently for the chance to take centre stage on our plates and shout loud and clear: Tous a table?!
Stephane Reynaud is chef and owner of restaurant Villa 9 Trois in Montreuil, just outside of Paris. He won the 2005 Grand Prix de la Gastronomie Francaise with his book Pork & Sons. His other cookbooks include Terrine, Ripailles, Rotis, Stephane Reynaud's 365 Good Reasons to Sit Down to Eat and Stephane Reynaud's Pies and Tarts. Reynaud has also appeared on TV and radio, including The Martha Stewart Show and NPR's The Splendid Table.
| Erscheint lt. Verlag | 13.2.2014 |
|---|---|
| Verlagsort | Millers Point |
| Sprache | englisch |
| Maße | 205 x 270 mm |
| Gewicht | 1054 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-74336-969-7 / 1743369697 |
| ISBN-13 | 978-1-74336-969-2 / 9781743369692 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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