ENGLISH

Offal good: cooking with heart, guts, and all the rest

By Chris , Cosentino

Book information

Publisher
Potter;TenSpeed;Harmony;Clarkson Potter
Year
2017
ISBN
9780770435127, 9780770435134, 0770435122
Language
english
Format
EPUB
Filesize
118 MB (123485505 bytes)
Pages
\0
Time added
2020-07-26 19:24:52
Cooking (Variety meats)

Description

The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.

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