Offal Good: Cooking from the Heart, with Guts

Offal Good: Cooking from the Heart, with Guts

The off cuts, the odd bits, the variety meats, the fifth quarterâ€”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.

Offalâ€”the organs and the under-heralded parts from tongue to trotterâ€”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.
Country USA
Binding Kindle Edition
EISBN 9780770435134
Label Clarkson Potter
Manufacturer Clarkson Potter
PublicationDate 2017-08-29
Publisher Clarkson Potter
ReleaseDate 2017-08-29
Studio Clarkson Potter

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