Stephane Reynaud's Book of Tripe
And Gizzards, Kidneys, Feet, Brains and All the Rest
The much-loved French chef collects a range of nose-to-tail recipes combining responsible eating with delicious cuisine. These dishes include a range of offal and tripe, such as chicken liver, pig's trotters, oxtail and pork cheek. A unique call to forget prejudices and dare to cook!
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Produktdetails
- ISBN: 978-1-74336-969-2
- EAN: 9781743369692
- Produktnummer: 15443691
- Verlag: Murdoch Books
- Sprache: Englisch
- Erscheinungsjahr: 2014
- Seitenangabe: 192 S.
- Masse: H27.8 cm x B20.7 cm x D2.6 cm 1'066 g
- Abbildungen: illustrations
- Gewicht: 1066
- Sonstiges: General (US: Trade)
Über den Autor
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 Reynaud's 365 Good Reasons to Sit Down to Eat and Stephane Reynaud's Pies and Tarts. Reynaud has also appeared on TV and radio, including The Martha Stewart Show and NPR's The Splendid Table.
13 weitere Werke von Stephane Reynaud:
Stephane Reynaud's Pies and Tarts
And Gizzards, Kidneys, Feet, Brains and All the Rest
And Gizzards, Kidneys, Feet, Brains and All the Rest
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