The Art of Flavor: Practices and Principles for Creating Delicious Food | Baco: Vivid Recipes from the Heart of Los Angeles | Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall | Homegrown: Cooking from My New England Roots | wd~50: The Cookbook | State Bird Provisions: A Cookbook | Eleven Madison Park
Offalâthe organs and the under-heralded parts from tongue to trotterâare 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.
Pricing is shown for items sent to or within the U.S., excluding shipping and tax. Please consult the store to determine exact fees. No warranties are made express or implied about the accuracy, timeliness, merit, or value of the information provided. Information subject to change without notice. isbn.nu is not a bookseller, just an information source.