The Entire Beast: From Ear and Beer to Ale and Tail
Condition: SECONDHAND
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Chris Badenoch
Format: Paperback
Number of Pages: 228
Meet Chris Badenoch, the MasterChef Australia finalist who served up a roasted pig's head on prime time TV; the amateur who caught the attention of the professionals by cooking with 'the entire beast'. Chris combines his passion for meat with his love of beer to bring us a collection of recipes like no other. He reintroduces time-honoured nose-to-tail techniques for staples such as terrines, sausages and pies. He raises the culinary bar with stunningly original recipes for trotters, cheeks, ears and, of course, offal. He comforts the uninitiated with great recipes for familiar dishes - his tasty roast duck and rich osso bucco are standouts. Every recipe has beer-matching notes and many have beer as an ingredient, including Chris' signature Beeramisu. A triumph of livestock over lifestyle, food philosophy over fashion, The Entire Beast is about expanding our repertoire, deepening our food knowledge, and opening our senses to the pleasure of old-style food made new.
Author: Chris Badenoch
Format: Paperback
Number of Pages: 228
Meet Chris Badenoch, the MasterChef Australia finalist who served up a roasted pig's head on prime time TV; the amateur who caught the attention of the professionals by cooking with 'the entire beast'. Chris combines his passion for meat with his love of beer to bring us a collection of recipes like no other. He reintroduces time-honoured nose-to-tail techniques for staples such as terrines, sausages and pies. He raises the culinary bar with stunningly original recipes for trotters, cheeks, ears and, of course, offal. He comforts the uninitiated with great recipes for familiar dishes - his tasty roast duck and rich osso bucco are standouts. Every recipe has beer-matching notes and many have beer as an ingredient, including Chris' signature Beeramisu. A triumph of livestock over lifestyle, food philosophy over fashion, The Entire Beast is about expanding our repertoire, deepening our food knowledge, and opening our senses to the pleasure of old-style food made new.
Description
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Chris Badenoch
Format: Paperback
Number of Pages: 228
Meet Chris Badenoch, the MasterChef Australia finalist who served up a roasted pig's head on prime time TV; the amateur who caught the attention of the professionals by cooking with 'the entire beast'. Chris combines his passion for meat with his love of beer to bring us a collection of recipes like no other. He reintroduces time-honoured nose-to-tail techniques for staples such as terrines, sausages and pies. He raises the culinary bar with stunningly original recipes for trotters, cheeks, ears and, of course, offal. He comforts the uninitiated with great recipes for familiar dishes - his tasty roast duck and rich osso bucco are standouts. Every recipe has beer-matching notes and many have beer as an ingredient, including Chris' signature Beeramisu. A triumph of livestock over lifestyle, food philosophy over fashion, The Entire Beast is about expanding our repertoire, deepening our food knowledge, and opening our senses to the pleasure of old-style food made new.
Author: Chris Badenoch
Format: Paperback
Number of Pages: 228
Meet Chris Badenoch, the MasterChef Australia finalist who served up a roasted pig's head on prime time TV; the amateur who caught the attention of the professionals by cooking with 'the entire beast'. Chris combines his passion for meat with his love of beer to bring us a collection of recipes like no other. He reintroduces time-honoured nose-to-tail techniques for staples such as terrines, sausages and pies. He raises the culinary bar with stunningly original recipes for trotters, cheeks, ears and, of course, offal. He comforts the uninitiated with great recipes for familiar dishes - his tasty roast duck and rich osso bucco are standouts. Every recipe has beer-matching notes and many have beer as an ingredient, including Chris' signature Beeramisu. A triumph of livestock over lifestyle, food philosophy over fashion, The Entire Beast is about expanding our repertoire, deepening our food knowledge, and opening our senses to the pleasure of old-style food made new.
The Entire Beast: From Ear and Beer to Ale and Tail