|
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/Genre | Cooking with meat and game |
ISBN/Barcode |
9781862059894
|
Classifications | Dewey:641.662 |
---|
Audience | |
|
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.
|