Offal Good

Cooking from the Heart, with Guts

Nonfiction, Food & Drink, Meats & Dairy, Game, Meat, Reference
Cover of the book Offal Good by Chris Cosentino, Michael Harlan Turkell, Potter/Ten Speed/Harmony/Rodale
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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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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