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Cooking


Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat. Through both traditional and wildly creative recipes, Chris Cosentino describes the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry.

Millions of people have fallen in love with Tieghan Gerard’s blog, Half Baked Harvest. In Half Backed Harvest Cookbook, discover her fresh take on comfort food, stunning photography, and charming life in the mountains.

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