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The Whole Cow

The Whole Cow Cover


Synopses & Reviews

Publisher Comments:

A companion volume to The Whole Hog, this gourmet celebration of the cow and all its parts offers more than 100 recipes from around the world

Much more than just a cookbook, this book is a unique blend of historical, geographical, and culinary interest, together with clear explanations of how to cook different cuts of beef and veal. It is a celebration of the cow and all its variants. The book not only explains all the different ways to cook with beef and veal, but it also gives the history and importance of great and rare breeds, butchers' recommended cuts, and true head-to-tail eating. It includes the latest on ethical veal, and is a must-buy for any meat enthusiast. Includes dual measurements.

About the Author

Christopher Trotter is a freelance chef and food writer, restaurant inspector, and food consultant. He is the coauthor of The Food and Cooking of Scotland, Scottish Traditional Recipes, A Taste of Scotland, and The Whole Hog.

Product Details

Pavilion Books
Trotter, Christopher
Cooking and Food-General
Edition Description:
Trade Cloth
Publication Date:
10 x 7.5 in 1 lb

Related Subjects

Arts and Entertainment » Humor » General
Cooking and Food » By Ingredient » Meats » General
Cooking and Food » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Science and Mathematics » Materials Science » General

The Whole Cow
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Product details 272 pages Pavilion Books - English 9781862059559 Reviews:
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