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

More books from Reference

Cover of the book LFF B1 - Cinq Contes (ebook) by Jennifer McLagan
Cover of the book Experimentalist Governance in the European Union by Jennifer McLagan
Cover of the book The Legend of the Sand Dollar, Newly Illustrated Edition by Jennifer McLagan
Cover of the book 1G416-一般警察-常用物理化學定理公式 by Jennifer McLagan
Cover of the book The Transfer of Learning by Jennifer McLagan
Cover of the book Soft Law and Global Health Problems by Jennifer McLagan
Cover of the book Library Programs for Teens by Jennifer McLagan
Cover of the book The PWMU Cookbook by Jennifer McLagan
Cover of the book Die Finanzkrise in Kalifornien. Ursachen, Entwicklungen, Folgen und Lösungsstrategien by Jennifer McLagan
Cover of the book Reise Know-How Kauderwelsch Griechisch - Wort für Wort: Kauderwelsch-Sprachführer Band 4 by Jennifer McLagan
Cover of the book I requisiti di qualità nell'integrazione tra sanità e sociale. Raccomandazione Nazionale SIQuAS by Jennifer McLagan
Cover of the book What's Wrong with My Gallbladder? by Jennifer McLagan
Cover of the book Girl Education by Jennifer McLagan
Cover of the book Le calendrier gastronomique pour l’année 1867 by Jennifer McLagan
Cover of the book Uncle John's New & Improved Funniest Ever by Jennifer McLagan
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy