Re: great meat cookbook and Bon Apetit article

[Guest guest]

Danae-

> He believes in usng every part of the beast so there are recipes for

> stocks, brains, tripe, sweetbreads (yum), everything.

> It's a great, informative read and I'd recommend it highly. There's

> even a page depicting the slaughter of one of his steers.

> It's not as gruesome as one would expect because it was done at,

> what looks like, a small scale abattior, as painlessly, quickly and

> cleanly as possible.

Thanks for the report! I've wanted that book for a long time. One of

these days...

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