Cut by Josh Emett

  • Open ravioli of liver and kidneys with Madeira and rocket

    from Cut Cut by Josh Emett

    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: Italian 00 flour; eggs; rabbit livers; rabbit kidneys; rice bran oil; button mushrooms; shallots; Madeira wine; beef stock; thyme; rocket flowers; rocket
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  • ISBN 10 1775533697
  • ISBN 13 9781775533696
  • Published Nov 15 2013
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries New Zealand
  • Publisher Random House NZ
  • Imprint Random House New Zealand Ltd

Publishers Text

A stunning hardback cookbook with great meat recipes for the home cook from MasterChef NZ judge Josh Emett. This beautifully photographed and designed book is divided into sections: duck; chicken; lamb; beef; quail; rabbit; pork; veal; and venison. It also includes a section on pies because Josh is a huge fan of them. In addition to information on all the cuts of meat for each animal, this book includes usage of each different cut, and recipes for using each defined cut. Plus each of those recipes contains other components such as side dishes, sauces and relishes - essential knowledge for all good home cooks. One of Josh's key philosophies is zero wastage, using everything from the animal; having respect for the animal; and knowing where your food comes from. Josh is a Michelin-starred chef, working in London, New York and Sydney with Gordon Ramsay and Marcus Wareing, so his credentials are impeccable. But he hasn't forgotten his Waikato roots - and there are beautiful shots of Josh in the Waikato farm countryside.

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