Offal Cooking from the heart, with guts

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Offal  Cooking from the heart, with guts

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.