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Stéphane Reynaud's book of tripe and gizzards, kidneys, feet, brains and all the rest

by Stéphane Reynaud | 13 February 2014
Category: General Cook Books
Synopsis
From much-loved chef Stéphane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with more modern fare, including chicken liver terrines, pig's trotters, lamb liver and balsamic vinegar apple pie.
€28.00
84 Reward Points
In stock online
Delivery 5-7 Days
Eligible for free delivery

Any purchases for more than €10 are eligible for free delivery anywhere in the UK or Ireland!

Synopsis
From much-loved chef Stéphane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with more modern fare, including chicken liver terrines, pig's trotters, lamb liver and balsamic vinegar apple pie.
Quantity
Quantity
€28.00
84 Reward Points
In stock online
Delivery 5-7 Days
Eligible for free delivery

Any purchases for more than €10 are eligible for free delivery anywhere in the UK or Ireland!

Quantity
Quantity

Product Details

ISBN - 9781743369692
Format -
Publisher -
Published - 13/02/2014
Categories - All, Books, Home, Food & Drink, General Cook Books
No. of Pages - 191
Weight - 1066
Edition -
Series - - Not Available
Page Size - 28
Language - en-US
Readership Age - Not Available
Table of Contents - Not Available

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