Heart, liver, kidneys and the rest

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Heart, liver, kidneys and the rest

This originally French book responds to the trend to use as much slaughtered animals as possible, because there is more... Read more

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€29,99€27,51

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      SKU: 96830795
      Barcode: 9789059564855

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      This originally French book responds to the trend to use as much slaughtered animals as possible, because there is more than just steak and fillets. The recipes are sorted by different parts of cow, calf, pig, lamb and poultry, such as liver, stomachs, brains and tripe. Each section is first introduced with background information, followed by a series of tasty recipes.

      These recipes are specifically aimed at chefs with some experience and are easy to implement thanks to the clear instructions. The book invites you to look beyond the usual cuts of meat and discover the versatility of less common parts of the animal, which both broadens culinary horizons and promotes sustainability.

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