Offal Good
Cooking from the Heart, with Guts
Nonfiction, Food & Drink, Meats & Dairy, Game, Meat, Reference
| Author: | Chris Cosentino, Michael Harlan Turkell | ISBN: | 9780770435134 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale | Publication: | August 29, 2017 |
| Imprint: | Clarkson Potter | Language: | English |
| Author: | Chris Cosentino, Michael Harlan Turkell |
| ISBN: | 9780770435134 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale |
| Publication: | August 29, 2017 |
| Imprint: | Clarkson Potter |
| Language: | English |
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.
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.
