The Whole Cow: Recipes and lore for beef and veal

Hardback

Main Details

Title The Whole Cow: Recipes and lore for beef and veal
Authors and Contributors      By (author) Christopher Trotter
Physical Properties
Format:Hardback
Pages:272
Dimensions(mm): Height 258,Width 201
Category/GenreCooking with meat and game
ISBN/Barcode 9781862059894
ClassificationsDewey:641.662
Audience
General

Publishing Details

Publisher HarperCollins Publishers
Imprint Pavilion
Publication Date 12 September 2013
Publication Country United Kingdom

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.

Author Biography

Christopher Trotter is a freelance chef and food writer, restaurant inspector and food consultant and life-long lover of all things porcine. He has authored several books including, THE WHOLE HOG, SCOTTISH HERITAGE FOOD AND COOKING.