Offal and Organ Meats

Steak and Morels en Crepinette, with Nettles and Grains

Rabbit "Wings"

Partridge with Pears and Pickled Ramp Glace

Bacon Fat-Turkey Gizzard Confit

Herb Gnocchi with Cockscombs and Red Chanterelles

Cockscombs

Classic Pork Headcheese

Crispy Pork Snout with Black Truffle

Seared Foie Gras with Pickled Ramp-Apricot Syrup

Foie Gras

Goat Brain Ravioli, Morel Tomato Sauce, Sage

How To Cook Brains

Chicken Heart Confit

Veal Liver With Chanterelle Cream Sauce And Garlic Mustard

How To Make Mousseline, Forcemeat or Meat Farce

How To Cook with Caul Fat / Lace Fat