There's a cost to eating only certain cuts of meat, as well as a whole lot of waste. From brains to intestines and organs, in Les Abats, Roux shares ways to make the most of the whole animal, from snout to tail.
One for dedicated food fans, with access to a good butcher, because this, as French speakers will realise, is all about offal.Unrelentingly meaty, with no pretty pictures, Roux offers recipes for chopped liver, pickled venison heart and poached calf's head.
No bone marrow in Michel Roux Jr.'s tribute to offal, Les Abats: Recipes Celebrating the Whole Beast but pretty much everything extreme belonging to an animal is. Cooks need to be in safe hands with offal, never a problem with a Roux family member, so dive into the uncharted and try chicken liver gratin, the crispy feet of the same bird. hake throats a pil pil or a sweetbread and black pudding tart. A classic, bravely without images; but Roux's enthusiasm for his subject is enough.