| Edition |
First edition. |
| Description |
304 pages : color illustrations ; 28 cm |
|
text txt rdacontent |
|
unmediated n rdamedia |
|
volume nc rdacarrier |
| Bibliography |
Includes index. |
| Summary |
"Chris Cosentino, executive chef of Cockscomb in San Francisco, is known nationally for his "odds & ends" meat offerings. In Offal Good, Cosentino shares 140 recipes that show that offal cuts are arguably the best parts of the animal to cook and enjoy. Offal Good is a comprehensive guide to nose to tail cooking that shows the reader not only how to prepare these cuts but also how to let creativity fly, with recipes that bring out the incredible flavors and textural qualities of pork, beef, chicken, lamb, and duck offal"-- Provided by publisher. |
| Subject |
Cooking (Variety meats).
|
| Genre/Form |
Cookbooks.
|
| Added Author |
Turkell, Michael Harlan, photographer (expression)
|
| Other Form: |
Online version: Cosentino, Chris. Offal good. First edition. New York : Clarkson Potter, 2017 9780770435134 (DLC) 2016041470 |
| ISBN |
9780770435127 (hardback) |
|
0770435122 (hardback) |
|
