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The Book of Tripe
Language: en
Pages: 192
Authors: Stephane Reynaud
Categories: Cooking
Type: BOOK - Published: 2014-06-01 - Publisher: Allen & Unwin

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
Book of Tripe
Language: en
Pages: 205
Authors: Stephane Reynaud
Categories: Cooking
Type: BOOK - Published: 2015-01-05 - Publisher: Murdoch Books

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
Stéphane Reynaud's Book of Tripe and Gizzards, Kidneys, Feet, Brains and All the Rest
Language: en
Pages: 191
Authors: Stéphane Reynaud
Categories: Cooking (Tripe)
Type: BOOK - Published: 2014-02 - Publisher: Much-in-Little

From much-loved chef Stephane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with more modern fare, including chicken liver terrines, pig's trotters, lamb liver and balsamic vinegar apple pie."
The Book of St John
Language: en
Pages: 320
Authors: Fergus Henderson, Trevor Gulliver
Categories: Cooking
Type: BOOK - Published: 2019-10-03 - Publisher: Random House

'The Book of St John is too witty to be a manifesto, but it is a sturdy invocation of the need for comfort, generosity and ritual at the table. And it is a gurglingly delightful compendium of - quite simply - delicious ideas and stories' Nigella Lawson 'An unutterable joy
The Book of Latin American Cooking
Language: en
Pages: 357
Authors: Elisabeth Lam Ortiz
Categories: Cooking
Type: BOOK - Published: 2012-09-05 - Publisher: Knopf

Never before has there been a cookbook that encompasses the whole world of Latin American cooking. Elisabeth Ortiz is the first to introduce to Americans the entire range of this splendid cuisine, selecting out the vast territory that stretches from Mexico to Chile the mast exciting foods of each region.