The Book of Tripe
Published on 13. February 2014
Book
Hardback
192 pages
978-1-74336-969-2 (ISBN)
Description
GIZZARDS, KIDNEYS, FEET, BRAINS, TAILS. These and other cuts that we wouldn't usually cook, whether from lack of culinary knowledge or from fear, make up the great family of offal. Offal is all around us. It's there lurking on a friendly butcher's display, waiting patiently for the chance to take centre stage on our plates and shout loud and clear: Tous a table?!
More details
Language
English
Place of publication
Millers Point
Australia
Dimensions
Height: 270 mm
Width: 205 mm
Weight
1054 gr
ISBN-13
978-1-74336-969-2 (9781743369692)
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Schweitzer Classification
Person
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.