
The WHOLE COW
Christopher Trotter(Author)
Pavilion (Publisher)
Published on 18. October 2012
Book
Hardback
272 pages
978-1-86205-955-9 (ISBN)
Article exhausted; check for reprint
Description
A highly acclaimed companion volume to THE WHOLE HOG, this book is much more than just a cookbook. It is a unique blend of historical, geographical and culinary interest, together with clear explanations of how to cook the different cuts of beef and veal and over 100 delicious recipes from chef Christopher Trotter. It is a celebration of the cow and all its variants. The book not only gives us every which way to cook with beef and veal, but also gives the history and importance of great and rare breeds, butcher's recommended cuts and true head-to-tail eating. It includes the latest on ethical veal which has attracted huge press coverage over the past year or so. Ethical veal has returned in force for consumers, its welfare-friendly credentials writ large across the blackboard. This is a must-buy for any meat enthusiast.
More details
Language
English
Place of publication
United Kingdom
Publishing group
HarperCollins Publishers
Illustrations
over 80 illustrations
Dimensions
Height: 246 mm
Width: 189 mm
ISBN-13
978-1-86205-955-9 (9781862059559)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions

Book
09/2013
Pavilion
€50.95
Article is exhausted; no reprint
Person
Christopher Trotter is a freelance chef and food writer, restaurant inspector and food consultant and life-long lover of all things porcine. He is a member of the Guild of Food writers with an interest in Scottish and regional food, as well as seasonal and organic cooking. He has authored several books including Scottish Heritage Food and Cooking (Lorenz, November 2005) with Carol Wilson.