Odd Bits

How to Cook the Rest of the Animal: A Cookbook

Nonfiction, Food & Drink, Meats & Dairy, Meat, Food Writing, Reference
Cover of the book Odd Bits by Jennifer McLagan, Potter/Ten Speed/Harmony/Rodale
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Author: Jennifer McLagan ISBN: 9781607740759
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: September 13, 2011
Imprint: Ten Speed Press Language: English
Author: Jennifer McLagan
ISBN: 9781607740759
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: September 13, 2011
Imprint: Ten Speed Press
Language: English

The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat.

We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat.

We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.

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