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Consuming Passions: Liver

 

Don't let childhood memories of unappetizing liver dishes put you off. Liver is a diverse and interesting ingredient, whether from a chicken, a calf, a goose or even a monkfish. Read more in Neil Buttery's Consuming Passions feature.
Chicken Liver Pâté with Garlic

The Complete Guide to Traditional Jewish Cooking

Marlena Spieler

Chicken Liver and Mushroom Pâté

The Times Cookery Book

Katie Stewart

Chicken Liver Pate with Green Peppercorns

The Silver Palate Cookbook

Julee Rosso and Sheila Lukins

Sautéed Duck Livers with Fenugreek & Chilli on Potato & Coriander Salad

The Sugar Club Cookbook

Peter Gordon

Seared Liver and Bacon

Modern Classics

Frances Bissell

Seared Calf’s Liver

On The Menu: Seasonal Recipes for a Culinary Life

James Mackenzie

Fresh Foie Gras or Calves’ Liver with Pepper Jelly

Cuisine Gourmande

Michel Guérard

Faggots in Onion Gravy

New British Classics

Gary Rhodes

Haslet

New British Classics

Gary Rhodes

15 Century: Haggis

Pride and Pudding: The History of British Puddings, Savoury and Sweet

Regula Ysewijn

Ragù alla bolognese

Anna Del Conte on Pasta

Anna Del Conte

Our Farm’s Liverwurst

Gabriel Kreuther: The Spirit of Alsace

Gabriel Kreuther

A Liver Pudding boiled

The Art of Cookery Made Plain and Easy

Hannah Glasse

Torchon of Monkfish Liver with Green Apple Jelly and Ossetra Caviar

Under Pressure: Cooking Sous Vide

Thomas Keller

Baked Monkfish Liver with Raspberries and Peanuts

Umami: Unlocking the Secrets of the Fifth Taste

Ole Mouritsen

Cod Roe and Cod Liver

A Shilling Cookery for the People

Alexis Soyer

Terrine of Duck Foie Gras

Great British Chefs

Shaun Hill

Pan-fried duck foie gras with honey-braised endives and mead jus

Feast

Franck Dangereux

Foie Gras à la Rhubarbe

The Country Cooking of France

Anne Willan