by Christine Carroll and Jody Eddy
Hardcover, 320 pages, Perseus Books Group, List Price: $35 | purchase
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Offers a behind-the-scenes look at what some of the world's best restaurants are feeding their staff at the traditional meal before opening and features recipes including ghost pepper hot sauce, brined pork loin, and caraway seed cake.
The Bristol's Beef Heart
October 25, 2012 Beef heart, once a common dish for the poor, has been rediscovered by chefs and eaters of all ages. All Things Considered speaks with cookbook authors Jody Eddy and Christine Carroll about the stories behind their recipes.
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