The Book of Tripe

Stephane Reynaud (Autor)

Buch | Hardcover

192 Seiten

2014
Murdoch Books (Verlag)
978-1-74336-986-9 (ISBN)

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Esteemed French chef Stephane Reynaud shares his delicious recipes of tripe, including everything offal has to offer.

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.

Verlagsort	Millers Point
Sprache	englisch
Maße	205 x 270 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
ISBN-10	1-74336-986-7 / 1743369867
ISBN-13	978-1-74336-986-9 / 9781743369869
Zustand	Neuware