About this book
A classic book of recipes that shows just how versatile and delicious offal can be.
A revised hardback edition of this landmark food title on cooking offal. In an age of austerity and the trail of influences such as the St John restaurant and "Nose To Tail Eating", offal has reclaimed its rightful place in the food world. This incorporates new recipes from offal luminaries such as Hugh Fearnley-Whittingstall and Fergus Henderson, and also includes new food photography.