765: French Home Cooking and Baking with Jacques Pépin and Aleksandra Crapanzano
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
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The Blood of the Chicken, a Coxcomb
The classic cocovaou used the blood of ta sickering agentso everything worth use, and that was relatively common. An i remember in africa, toamion tru, i mean, the blood, and i use the blood to dasonget. We do blood sasage in france witho the type of blood. I love this, because what youare talking about really is, even in a very high and dish, it's still so connected to the root of the the fact of the animal. And you find that in any part of the world.
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