by April Bloomfield, J. J. Goode et al.
June 29, 2012 April Bloomfield says she loves the smell of frying liver, the taste of a good thick steak shared with friends, and the crunch of a crispy fried pig's ear. Her new cookbook is a paean to meat — and from snout to tail, every part of the animal appears on her dinner table.
<iframe src="http://www.npr.org/player/embed/155927258/155967340" width="100%" height="290" frameborder="0" scrolling="no">
NPR thanks our sponsors
Become an NPR sponsor
Support The Programs You Love