The Good Cook: Variety Meats
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Any cook daring enough to experiment with variety meats is almost always pleasantly surprised. The choices are many: the liver, heart, kidneys, and the extremities - head, feet, ears and tail. And each meat can bring unique flavor and texture to a multitude of delectable dishes. In gorgeous step-by-step pictures by the Time-Life photographers, with dozens of tempting recipes and complete sections on technique this form of haute cuisine is brought to life.
LF/242912708/R
Data sheet
- Name of the Author
- Editors of Time-Life Books
Tom Belshaw - Language
- English
- Series
- The Good Cook
- ISBN
- 9780809429509
- Release date
- 1982
