Die Ganze Kuh

Does it always have to be filet? A cow is not just made up of hindquarters, back, and filet – juicy goulash from the neck, liver with apples and onions, or vitello tonnato from the brisket show how delicious the complete utilization of the animal can be. In the cookbook "The Whole Cow," you will find 90 dishes from (almost) all parts of the beef: Nose to Tail – out of appreciation for the animal and interest in extraordinary recipe ideas. Author and chef Steffen Kimmig reinterprets classic dishes and combines simple everyday cooking with his experience from 30 years in top gastronomy. The 90 diverse recipes are clearly described and complemented by illustrative photographs, illustrated techniques, and numerous tips. The foreword is written by century chef Eckart Witzigmann.