| #2420919 in Books | Pavilion | 2013-11-01 | Original language:English | PDF # 1 | 10.02 x1.30 x7.69l,2.52 | File Name: 1862059896 | 272 pages |
||1 of 2 people found the following review helpful.| Excellent book for today's sensibilities|By Lynda M. Breeze|This is a great book when looking at issues of using the whole animal. I find myself more enthused and with great recipes all parts of the animal can be delicious. It is pure snobbery to call any cut "peasant food." We owe it to the world & to the animal that sacrificed its life to give us life to use the entire ani|About the Author|Christopher Trotter is a freelance chef and food writer, restaurant inspector, and food consultant. He is the coauthor of The Food and Cooking of Scotland, Scottish Traditional Recipes, A Taste of Scotland,
A companion volume to The Whole Hog, this gourmet celebration of the cow and all its parts offers more than 100 recipes from around the world
Much more than just a cookbook, this book is a unique blend of historical, geographical, and culinary interest, together with clear explanations of how to cook different cuts of beef and veal. It is a celebration of the cow and all its variants. The book not only explains all the differen...
[PDF.qc71] The Whole Cow Rating: 4.93 (688 Votes)
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You easily download any file type for your device.The Whole Cow | Christopher Trotter. I was recommended this book by a dear friend of mine.
