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Odd Bits : How To Cook The Rest Of The AnimalStock informationGeneral Fields
Special Fields
DescriptionIn 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. Reviews"It takes a daring author to list a recipe for headcheese as the first recipe in her cookbook. . . Consider that daring author a bit of a renegade in the world of cookbooks. Prior to Odd Bits, she tackled topics unsavory at the time in her cookbooks Fat and Bones and elevated them into something worth savoring. Her introductory recipe for headcheese may be intended to snap you out of thinking that the best parts of the animal are the ones that everyone eats. . . . [Odd Bits] will challenge your cooking skills as much as it will your palate." Author descriptionJENNIFER MCLAGAN has more than 30 years experience in the food business as a chef, caterer, food stylist, recipe writer, and cookbook author. She is a regular contributor to Food & Drink and Fine Cooking magazines. |