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| #2060563 in Books | Pavilion | 2013-11-01 | Original language:English | PDF # 1 | 10.02 x1.30 x7.69l,2.52 | File type: PDF | 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 anim|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 different...
You can specify the type of files you want, for your gadget.The Whole Cow | Christopher Trotter. Just read it with an open mind because none of us really know.
