Recipes, meat and much offal

Write a book only about the world of offal is not easy, but developing a real manual on less noble parts of animals is an example of love for the kitchen. Roberta Schira, cultured food and wine specialist, and Franco Cazzamali, noble butcher, are the authors of this volume deliberately technical, but softened by recipes, meat and very different disquisitions and very punctual introductory texts. The animals examined are many, from rabbit to fish, from adult bovine to poultry. Final demonstration? From the offal they do not throw anything away. "The Book of offal” Ponte alle Grazie Italian Language 345 pages 18 euros


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