Stephan Solich

If you live in Austria, love cooking including complicated recipes, and know a hunter who insists that you use the animals he has shot, then you really, really need this book. It tells you how to use the various parts of the animal (fried brains, haggis, tripe, heart, 'beuschel') as well as making sausage, salami and Leberkäse, and all sorts of suggestions for the kind of cuts I might find in the supermarket. The author has trained in the best known Austrian restaurants, so some of the show more recipes are challenging for the home cook. show less