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Offal Good : Cooking from the Heart, with Guts
by Chris Cosentino and Michael Harlan Turkell


Overview - The off cuts, the odd bits, the variety meats, the fifth quarter--it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be.

Offal--the organs and the under-heralded parts from tongue to trotter--are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them.  Read more...


 
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More About Offal Good by Chris Cosentino; Michael Harlan Turkell
 
 
 
Overview
The off cuts, the odd bits, the variety meats, the fifth quarter--it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be.

Offal--the organs and the under-heralded parts from tongue to trotter--are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.

 
Details
  • ISBN-13: 9780770435127
  • ISBN-10: 0770435122
  • Publisher: Clarkson Potter Publishers
  • Publish Date: August 2017
  • Page Count: 304
  • Dimensions: 10.7 x 7.7 x 1 inches
  • Shipping Weight: 2.7 pounds


Related Categories

Books > Cooking > Specific Ingredients - Meat
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Books > Cooking > Reference

 
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