The Book of Tripe
Published on 28. May 2014
192 pages
978-1-74343-520-5 (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
Sydney
Australia
File size
48,00 MB
ISBN-13
978-1-74343-520-5 (9781743435205)
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
Content
- Intro
- COVER
- COPYRIGHT
- TITLE
- ON THE MENU
- WELCOME TO THE WORLD OF OFFAL
- LE FOIL LIVER
- CALF'S LIVER LES HALLES STYLE
- CALF'S LIVER WITH A HERB CRUST
- BEEF LIVER WITH BABY ONIONS
- LAMB'S LIVER WITH CARAMELISED APPLES
- PORK LIVER FRICASSÉE
- CHICKEN LIVER AND SPINACH SALAD
- STUFFED CABBAGE
- TERRINE CAMPAGNARDE
- PORK TERRINE WITH FRUIT AND NUTS
- SAGE CRÉPINETTES
- CHICKEN LIVER SOUFFLÉS
- WARM CHICKEN LIVER MOUSSE
- LE GÉSIER GIZZARDS
- CONFIT GIZZARDS
- CASSOULET-STYLE GIZZARDS
- LES ROGNONS KIDNEYS
- VEAL KIDNEYS, PURE AND SIMPLE
- VEAL KIDNEYS IN THEIR FAT
- VEAL KIDNEYS AND CEP MUSHROOMS
- VEAL KIDNEYS IN PORT
- BEEF KIDNEYS WITH MUSTARD CREAM
- LAMB KIDNEY KEBABS
- PORK KIDNEYS WITH PARSLEY BUTTER
- VEAL KIDNEY AND SWEETBREADS WITH BLACK TRUMPETS
- KIDNEY PIE
- LA TRIPE
- TRIPE WITH TOMATO AND WHITE WINE
- TRIPE WITH CIDER ÀLA MODE DE CAEN
- TRIPE SALAD
- GRAS-DOUBLE ÀLA LYONNAISE
- TABLIER DE SAPEUR
- TRIPOUX
- LE RIS SWEETBREADS
- PAN-FRIED SWEETBREADS
- SWEETBREADS WITH CREAM
- CRUMBED SWEETBREADS WITH OVERSIZED CHIP
- LAMB SWEETBREADS WITH VEGETABLES
- BOUCHÉES ÀLA REINE
- SWEETBREAD PIE
- LE COUR HEART
- PAN-FRIED DUCK HEARTS WITH GINGER
- BEEF HEART ST JOSEPH
- VEAL HEARTS WITH CREAM, ORANGE AND SAFFRON
- LAMB HEARTS WITH CORIANDER AND PINE NUTS
- LE PIED FEET
- GRILLED PIG TROTTERS
- PIG TROTTERS EN CRÉPINETTE
- PIG TROTTER AND DANDELION SALAD
- CALF'S FOOT SALAD
- PIEDS PAQUETS
- LA QUEUE TAIL
- OXTAIL PARMENTIER
- OXTAILÀLA ROYALE
- OXTAIL POT-AU-FEU
- ROASTED PIG TAILS
- LA JOUE CHEEK
- BEEF CHEEK BOURGUIGNON
- PRESSED BEEF CHEEK WITH VEGETABLES
- CONFIT PORK CHEEKS
- CURRIED PORK CHEEKS
- PORK CHEEK RILLETTES
- PROVENÇAL STUFFED VEGETABLES
- LA LANGUE TONGUE
- BEEF TONGUE WITH CAPERS
- VEAL TONGUE SALAD
- LAMB TONGUE FRICASSÉE
- SMOKY PORK TONGUES
- LA CERVELLE BRAINS
- LAMB BRAINS MEUNIÈRE
- CALF BRAINS WITH LEMON AND CROUTONS
- PEPPERED BRAIN FRITTERS
- LA TÊTE HEAD
- TÊTE DE VEAU CLASSIQUE
- CRUNCHY CALF'S HEAD
- PÂTÉ DE TÊTE
- GRILLED PIG EARS
- PIG EARS WITH FRESH HERBS
- PIG SNOUTS WITH WALNUT OIL
- LES PIÈCES DU BOUCHER
- POPE'S EYE WITH PARSLEY BUTTER
- GRILLED POPE'S EYE AND SHIITAKE MUSHROOMS
- HANGER STEAK WITH SHALLOTS
- PAN-FRIED HANGER STEAK WITH HERB SALAD
- SKIRT STEAK WITH PARSLEY PURÉE
- SKIRT STEAK PROVENÇAL
- MARROW BONES WITH CHIVES
- MARROW TOASTS
- SPINAL CORD WITH OYSTER MUSHROOMS
- LES TESTICULES UDDERS & TESTICLES
- COW UDDER WITH SAUCE GRIBICHE
- LAMB FRIES WITH PEPPER
- A LITTLE
- INDEX
- BACK COVER
