Odd Bits
How to Cook the Rest of the Animal
Published on 1. October 2011
Book
Hardback
248 pages
978-1-906417-61-1 (ISBN)
Description
In a world of costly prime cuts - stately crown roasts, plump pork chops and regal racks of lamb- it' s easy to forget about (and steer clear of) the more economical, but less lovable parts of the beast - bellies, brains, cheeks, combs, gizzards, hearts, hocks, kidneys, lungs, marrow, necks, shanks, spleens, tongues, trotters, and, oh yes, testicles.
Historically, these so-called ' odd bits' have had a regular place on our plates and in our culinary repertoires. In fact, many are considered delicacies and routinely appear in regional specialties. So why do we eschew and waste valuable protein? Since when have our sensibilities become so squeamish? In short - when did we decide offal had become awful?
Jennifer McLagan, award-winning author of Bones and Fat, is on a crusade to bring the nose-to-tail style of cooking and eating out of the closet and back onto our dining tables. Her mission: restoring our respect for the whole animal, developing a taste for its lesser-known parts, and learning how to approach them in the kitchen as confidently as we would a steak or a burger.
Much more than a cookbook, Odd Bits delves into the rich geographical, historical and religious roles of these unusual meats. McLagan' s enthusiasm for her subject is contagious, and, with her insight and humour, will convert even non-believers to the pleasure of odd bits.
Historically, these so-called ' odd bits' have had a regular place on our plates and in our culinary repertoires. In fact, many are considered delicacies and routinely appear in regional specialties. So why do we eschew and waste valuable protein? Since when have our sensibilities become so squeamish? In short - when did we decide offal had become awful?
Jennifer McLagan, award-winning author of Bones and Fat, is on a crusade to bring the nose-to-tail style of cooking and eating out of the closet and back onto our dining tables. Her mission: restoring our respect for the whole animal, developing a taste for its lesser-known parts, and learning how to approach them in the kitchen as confidently as we would a steak or a burger.
Much more than a cookbook, Odd Bits delves into the rich geographical, historical and religious roles of these unusual meats. McLagan' s enthusiasm for her subject is contagious, and, with her insight and humour, will convert even non-believers to the pleasure of odd bits.
Reviews / Votes
'Jennifer McLagan is a writer to trust. Her last two tomes, Fat and Bones, take subjects and ingredients we tend to shun and lavishes them with the care, eloquence and scholarship they really deserve. Her new book Odd Bits is every bit as fine. This is as much a work of reference as a labour of love. The recipes are alluring, as is the writing.' - Tom Parker Bowles 'There have been other books about offal, but none approached with anything like the chutzpah employed by Jennifer McLagan in Odd Bits...the award-winning author of Fat has rummaged about among the innards of the beast and brought forth something surprisingly delicious.' 'Expert advice and delicious recipes to make these odd bits a part of every enthusiastic cook's repertoire.' ' Jennifer McLagan is a writer to trust. Her last two tomes, Fat and Bones, take subjects and ingredients we tend to shun and lavishes them with the care, eloquence and scholarship they really deserve. Her new book Odd Bits is every bit as fine. This is as much a work of reference as a labour of love. The recipes are alluring, as is the writing.' - Tom Parker Bowles' There have been other books about offal, but none approached with anything like the chutzpah employed by Jennifer McLagan in Odd Bits... the award-winning author of Fat has rummaged about among the innards of the beast and brought forth something surprisingly delicious.'
'Studded with enriching literature, and written with care and knowledge. It' s an important and much-needed book.'
' Jennifer McLagan' s Odd Bits was my " oh wow" moment' - Zoe Williams (Food Books of the Year)
' An absorbing journey... Jennifer McLagan is an enthusiastic and knowledgeable cheerleader' - John Walsh
' A treat for anyone who values the treasure that lies beyond the breast and loin... the heart and soul of this book is economical and delicious eating' - Nigel Slater
Listed in ' The 50 Best Cookbooks of 2011' - ' Offers more than your average meat book'
' Clever, approachable and enthusiastic book... Peppered with excellent quotes and a luxurious amount of food history... her firm and witty voice comes with huge authority.'
' Splendidly titled... she treats the (odd bits) with unapologetic gusto and respect, and provides accessible and persuasive recipes.' - Matthew Fort
' A superb book - well written, witty and full of excellent prose. Odd Bits is full of great conversations and fine pictures of the finished dishes, a little madness and a lot of brilliant information.'
' Packed full of surprisingly tempting recipes, the book also delves into the rich historical and religious roles of these unusual meats'
' McLagan' s enthusiasm for her subject is contagious, and her insight and humour should get even non-believers to consider the pleasure of odd bits.'
' Expert advice and delicious recipes to make these odd bits a part of every enthusiastic cook' s repertoire.'
More details
Language
English
Place of publication
United Kingdom
Publishing group
Quarto Publishing PLC
Dimensions
Height: 255 mm
Width: 205 mm
ISBN-13
978-1-906417-61-1 (9781906417611)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Jennifer McLagan is a chef and writer who has lived in Toronto, London and Paris as well as her native Australia. Her previous books Bones (2005) and Fat (2007) and Odd Bits (2011) were both widely acclaimed and each won James Beard and IACP awards. Jennifer is a regular contributor to Fine Cooking and Food & Drink. She has lived in Toronto for more than thirty years with her sculptor husband, Haralds Gaikis, with whom she escapes to Paris as often as possible. On both sides of the Atlantic, Jennifer maintains friendly relationships with her butchers, who put aside their best fat, and odd bits for her.