The Good Cook: Variety Meats

$4.99

Description

A culinary instructional book from "The Good Cook Techniques & Recipes" series (Volume 21) focused on preparing variety meats (organ meats). The book covers sautéing and deep frying, grilling/broiling and roasting, poaching, braising, sausage making, and recipes including liver, kidney, heart, spleen, tripe, sweetbreads, brains, fries, stomach, chitterlings, head, ears, and feet — plus sauces and recipe index. Features step-by-step photographic techniques, with recipes tested by the editors of Time-Life Books. Professional consultants included Richard Flaste, Jacques Pépin, and Daniel Vecchione.