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Stephane Reynaud's Book of Tripe: And Gizzards, Kidneys, Feet, Brains and All the Rest

Stephane Reynaud




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 | #2408030 in Books |  2014-02-13 | Original language:English |  10.94 x1.02 x8.15l,1.61 | File type: PDF | 192 pages

||1 of 1 people found the following review helpful.| An excellent and attractive guide for any cook interested in the preparation and cooking of offal.|By John Koski|As a professional cook, proponent of "whole beast" cookery and fan of Stephane Reynaud's cookbooks, I happily report his recipes work! They are concise and require a reasonable number of easy to get ingredients. "The Book of Tripe" is a beautiful, specialized cookbo|About the Author|Stephane Reynaud is chef and owner of restaurant Villa 9 Trois in Montreuil, just outside of Paris. He won the 2005 Grand Prix de la Gastronomie Francaise with his book Pork & Sons. His other cookbooks include Terrine, Ripailles, Rotis, Stephane

From much-loved chef Stephane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with delicious cuisine. Stephane's recipes showcase everything from traditional dishes to more modern fare including chicken liver terrines, pig's trotters, lamb liver and balsamic sauce apple pie, oxtail with hazelnuts and curried pork cheek amongst many others. This charmingly presented book will allay your prejudices and give you the perfect introdu...

You easily download any file type for your gadget.Stephane Reynaud's Book of Tripe: And Gizzards, Kidneys, Feet, Brains and All the Rest   |  Stephane Reynaud. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.

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