The Whole Cow - Couverture rigide

Trotter, Christopher

Couverture rigide

ISBN 10 : 1862059896 ISBN 13 : 9781862059894

Editeur : Pavilion, 2013

Synopsis

Book by Trotter Christopher

A propos du livre

Présentation de l'éditeur :

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.

Biographie de l'auteur :

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.

À propos de cette édition

• Éditeur: Pavilion
• Date d'édition: 2013
• ISBN 10: 1862059896
• ISBN 13: 9781862059894
• Reliure: Relié
• Numéro d'édition: 1
• Nombre de pages: 272