Book of Tripe: And Gizzards, Kidneys, Feet, Brains and All the Rest

The highly acclaimed author of "French Feasts" and "Pork & Sons" explains what to do with gizzards, kidneys, feet, brains, tails, and all the restFrom much-loved chef Stephane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with delicious cuisine. Stephane' [...]
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The highly acclaimed author of "French Feasts" and "Pork & Sons" explains what to do with gizzards, kidneys, feet, brains, tails, and all the restFrom 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 Souffles, Pig Trotter and Dandelion Salad, Lamb's Liver and Caramelised Apples, Sweetbreads with Cream, Pan-fried Duck Hearts with Ginger, Peppered Brain Fritters, and Curried Pork Cheeks among many others. This charmingly presented book will allay your prejudices and give you the perfect introduction to the world of tripe. Recipes include dual measurements.