Stephane Reynaud’s Book of Tripe

Stephane Reynaud. Hardcover. English. Murdoch Books, 2014. Secondhand. 191pp. The Book of Tripe and gizzards, kidneys, feet, brains and all the rest. From much-loved chef Stéphane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with delicious cuisine. Stéphane's recipes showcase everything from traditional dishes to more modern fare including Chicken Liver Soufflés, Pig Trotter and Dandelion Salad, Lamb's Liver and Caramelised Apples, Sweetbreads with Cream, Pan-fried Duck Hearts with Ginger, Peppered Brain Fritters, and Curried Pork Cheeks among many others. This charmingly presented book will allay your prejudices and give you the perfect introduction to the world of tripe. Recipes include dual measurements.