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Feb 20, 2013 05:18 PM

Good Cookbook for Organ Meats?

Hi, I'm looking for a good cookbook that focuses on or at least offers a variety of recipes for/including organ meats. Additionally, it would be cool if it provided creative ways for usage. For example, this recipe uses liver to flavor the braise for rabbit. Any suggestions? Thanks

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  1. How about The Whole Beast: Nose to Tail Eating by Fergus Henderson.


      Amazon has the Time-Life "Variety Meats", used copy for 20 cents. Might be a good place to start.

      1. Unmentionable Cuisine (Schwabe) is an older book that covers organ meat (tongue, spleen, hoof, blood) and other items that are avoided in some cultures. Recipes tend to be traditional ones from a wide variety of countries (France, Italy, Poland, China, Philippines, etc). The author was a Professor of Veterinary Epidemiology at UC Davis.

        1. There are several, though not surprisingly more from the UK than US. When I moved across the Atlantic I was so surprised at how little offal was on offer, being used to liver, kidneys, sweetbreads, tripe, etc all being proudly on display at the butcher's.

          Offal: The Fifth Quarter by Anissa Helou
          Both of Fergus Henderson's books (as roxlet suggests) - Nose to Tail Eating and Beyond Nose to Tail
          There are a couple of British books by Christopher Trotter - The Whole Pig and The Whole Cow
          And a great British cookbook writer Simon Hopkinson did a little book called Liver, Sweetbreads & Kidneys, which you should be able to pick up second-hand.

          1. I like the Henderson book but overall one of the best books on this subject is Odd Bits by McLagan