Stéphane Reynaud's book of tripe and gizzards, kidneys, feet, brains and all the rest

Gizzards, kidneys, feet, brains and all the rest GIZZARDS, KIDNEYS, FEET, BRAINS, TAILS. These and other cuts that we wouldn't usually cook, whether from lack of culinary knowledge or from fear, make up the great family of offal. Offal is all around us. It's there lurking on a friendly butcher's display, waiting patiently for the chance to take centre stage on our plates and shout loud and clear: Tous a table?! "From much-loved chef Stephane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with delicious cuisine. Stephane's recipes showcase everything from traditional dishes to more modern fare including chicken liver terrines, pig's trotters, lamb liver and balsamic sauce apple pie, oxtail with hazelnuts and curried pork cheek amongst many others. This charmingly presented book will allay your prejudices and give you the perfect introduction to the world of tripe."--Publisher description Esteemed French Chef Stephane Reynaud Shares His Delicious Recipes Of Tripe, Including Everything Offal Has To Offer. Stephane Reynaud ; Photographes Marie-pierre Morel ; Illustrations Jose Reis De Matos. Includes Bibliographical References.