Odd Bits
How to Cook the Rest of the Animal
Book
Paperback/Softback
256 pages
978-1-911127-48-2 (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, gizzards, hearts, lungs, marrow, necks, tongues, 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. 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. 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.
More details
Language
English
Place of publication
United Kingdom
Publishing group
Quarto Publishing PLC
Product notice
Paperback (trade)
Dimensions
Height: 254 mm
Width: 203 mm
ISBN-13
978-1-911127-48-2 (9781911127482)
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.