Synopses & Reviews
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.
"Historically informative, geographically diverse, and attractively designed. . . . Recommended for carnivores in search of inspiration and dilettantes who want to know more about pig lore and butchery." —Library Journal on The Whole Hog
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.