Verwandte Artikel zu Staephane Reynaud's Book of Tripe and Gizzards,...
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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?!
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Über die Autorin bzw. den Autor
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.
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Book of Tripe: And Gizzards, Kidneys, Feet, Brains and All the Rest
Anbieter: Book Express (NZ), Shannon, Neuseeland
Verkäuferbewertung 4 von 5 Sternen
Hardcover. Zustand: Very Good. Reis De Matos, José (illustrator). 192 pages. Thehighly acclaimed author of French Feasts and Pork & Sons explains what to do with gizzards, kidneys, feet, brains, tails, and all the rest From much- loved chef Stphane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with delicious cuisine. Stphane's recipes showcase everything from traditional dishes to more modern fare including Chicken Liver Souffls, Pig Trotter and Dandelion Salad, Lamb's Liver and Caramelised Apples, S weetbreads with Cream, Pan-fried Duck Hearts with Ginger, Peppered Brain Fritter s,and Curried Pork Cheeks among many others. This charmingly presented book will allay your prejudices and give you the perfect introduction to the world of tri pe. Recipes include dual measurements. Artikel-Nr. 3727g
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