Excellent Condition: French Offal Cooking Techniques - French Cuisine, Liver, Hearts

After purchasing new, I flipped through it a few times and then stored it on a bookshelf.

While it's not exactly new, the condition is good.
There may be some minor scratches or stains from transportation and storage.

【Description】
When you think of offal (abats) in Japan, you might first think of yakiniku restaurants or hormone dishes, and the image of cheap ingredients. However, that's a thing of the past.
In France, a country with a strong meat culture, offal is often treated as a high-class ingredient and has been enjoyed for a long time.
Recently, offal has become increasingly popular in Japan, and it's being offered not only in bistros but also in restaurants.

Offal can be tricky to handle, as it can easily develop an unpleasant odor. It also requires careful preparation. However, in recent years, processing techniques during butchering have improved, allowing for the procurement of offal in good condition, which can then be cooked fresh and served to customers.
Because the raw cost is originally low, if used well, it can become a restaurant's specialty.

To convey the deliciousness of offal to the fullest, it's important to know the optimal cooking time.
This means prioritizing the "texture" of the finished dish.

As a specialized book on offal cuisine, this book provides information on the preparation techniques and cooking tips for various parts, from tripe to rognons, and introduces approximately 60 dishes using offal, making it a valuable reference.

■Table of Contents
Chapter 1: Basic Offal Processing / Préparation
Chapter 2: Charcuterie / Charcuterie
Chapter 3: Springy / Caoutchouteux
Chapter 4: Syrupy / Sirupeux
Chapter 5: Crunchy / Croquante
Chapter 6: Juicy / Juteux
Chapter 7: Fluffy / Moelleux
Chapter 8: Original / Original
The Current State of Meat Butchering and Slaughtering