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Offal (Good Cook) Paperback – 8 Apr 1982

5.0 out of 5 stars 1 customer review

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Paperback, 8 Apr 1982
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Product details

  • Paperback: 176 pages
  • Publisher: Time Life UK (8 April 1982)
  • Language: English
  • ISBN-10: 0705406113
  • ISBN-13: 978-0705406116
  • Product Dimensions: 26.8 x 23.6 x 1.6 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Bestsellers Rank: 570,597 in Books (See Top 100 in Books)

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Interesting book with good photos of the various parts of offal used. However, I might be too squeamish to attempt a few.
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Most Helpful Customer Reviews on (beta) 4.7 out of 5 stars 3 reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars I love meat & organ meats & any new way to ... 7 Aug. 2014
By Lenore Blueford - Published on
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I love meat & organ meats & any new way to cook & taste. buy it if you do too
5.0 out of 5 stars The ideal offal book for the adventurous cook 8 Feb. 2015
By J. E. S. Leake - Published on
This is an amazing book! It is full of detailed photographic descriptions of basic procedures (coring kidneys, firming sweetbreads, cleaning and cooking ears and tongue, boning a head, etc.) followed by a wide range of offal recipes broken down into photographically illustrated procedures (haggis, anduillettes, stuffed calf's head and pig's ears, stuffed poultry neck). Finally there's an unillustrated section at the back filled with additional recipes. If your culinary ideal coincides with Leopold Bloom's, you'll love this book.
4.0 out of 5 stars Offal (The good cook) 18 May 2014
By Jim Carlton - Published on
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Excellent visually, and replete with good recipes. Also for this type of book, I like the hard cover, as this one is.
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