The Whole Cow: Recipes and lore for beef and veal

By: Christopher Trotter
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A highly acclaimed companion volume to THE WHOLE HOG, this book is much more than just a cookbook.

It is a unique blend of historical, geographical and culinary interest, together with clear explanations of how to cook the different cuts of beef and veal and over 100 delicious recipes from chef Christopher Trotter.

It is a celebration of the cow and all its variants.

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