The Book of Tripe: and gizzards, kidneys, feet, brains and all the rest

Author(s): Stephane Reynaud

Cooking & Food

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?! Esteemed French chef Stephane Reynaud shares his delicious recipes of tripe, including everything offal has to offer.

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Product Information

General Fields

  • : 9781743369869
  • : Murdoch Books
  • : Murdoch Books
  • : February 2014
  • : Australia
  • : March 2016
  • : books

Special Fields

  • : Stephane Reynaud
  • : Hardback
  • : 1
  • : 641.36
  • : 192