Thursday, April 7, 2011

And you call yourself a chef...

If you don't know this book then your not a serious chef.  Take a minute and google Ferguson Henderson to learn about cooking something other than your precious Filet mignon or boneless chicken breast. With all the extra organ meats leftover in the kitchen lately from buying whole meats directly from the farms, out comes the nose to tail book for guidance on what to do with those rabbit hearts or pig livers.

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