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.
- ISBN10 0770435122
- ISBN13 9780770435127
- Publish Date 29 August 2017
- Publish Status Inactive
- Out of Print 11 August 2021
- Publish Country US
- Publisher Random House USA Inc
- Imprint Clarkson Potter
- Format Hardcover
- Pages 304
- Language English
- URL https://penguinrandomhouse.com/books/isbn/9780770435127