Meat, Poultry and Game (Carluccio's Collection) Book

"It is said that Italians eat anything that moves or flies but doesn't talk," Antonio Carluccio writes in the introduction to Meat, Poultry & Game. Italians--like the French--see only the culinary value and not the sensationalistic aspects of eating "oddities". Tripe, trotters, the whole pluck of lamb or pork or even the entrails of milk-fed lambs are specialities of great culinary interest. All these bits and pieces used to be the cheapest cuts destined for the poor people; today such dishes are greatly appreciated for their originality by rich and poor alike, though now they can command quite a high price. Carluccio's book, which forms part of The Carluccio's Collection and is illustrated with photographs by Priscilla Carluccio, includes dishes such as "Tripa alla Milanese" (Tripe Milanese- Style), but most are like "Anatra Arrosto al Proscciutto" (Roast Duck with Parma Ham) and "Nodino di Vitello al Salvia" (Veal Cutlets with Sage). It's a gorgeous little book, which is packed with information. --Dale KneenRead More