“Les abats, or offal, are the inside bits of an animal—the heart, liver, kidneys, brain, tongue, even lungs—as well as the extremities, such as the tail, ears and feet.”
The Roux family’s restaurant Le Gavroche is known for its classic and delicious menu items that feature these special bits—abats. In this book you’ll find many of their classics and more. The book begins with what others sometimes leave out—Les Abats de la Mer—offal of the sea. Recipes such as cod tongues with spiced red cabbage, fried scallop skirts with aioli, and salt cod tripe with chickpeas and smoked paprika exemplify recipes that take you beyond the basics. Other chapters take you through poultry, game, pig, cow & calf, sheep & lamb. There’s even a chapter on salads, vegetables & sauces that Roux recommends as accompaniment to the unique flavors of offal-based dishes.
The recipes instructions and descriptions are clear, concise, and easy to follow.
Hardcover. No photography. Simple, clean, and attractive book.