Les Abats by Michel Roux Jr is a different type of cookery book; it uses parts of the fish and animals that most people do not consider such as cod cheeks, duck tongues & hearts, pigs trotters to name but a few. So this is a book that contains something we British do not use enough of: offal. I have cooked oxtails myself and eaten sweetmeats which are both delicious so I was curious to see what recipes I could try at home.

This book is divided into 7 sections covering fish & shellfish, poultry, game, pig, cow & calf, sheep & lamb along with salads, vegetables and sauces. There are many recipes in each section to choose from and each provide good instructions on how to make each recipe along with an explanation of the offal that is being used.

There are suggestions on where to get the ingredients, be it your local fishmonger, butcher or online suppliers and conversion tables towards the end of the publication.

My only criticism of the book is there appears to be no photography, of either the ingredients or the meals made. Would be great to see what I'm cooking with and what the final dish looks like.

I was given this book by Netgalley in return for a honest review.

Different recipes with the various organs of animals...........