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 Explosieve debatten by Jennifer McLagan
Cover of the book Bringing College Education into Prisons by Jennifer McLagan
Cover of the book When Demand Exceeds Supply by Jennifer McLagan
Cover of the book The Handbook of Korean Linguistics by Jennifer McLagan
Cover of the book Marry the Media: How to Gain Publicity for Your Wedding Business by Jennifer McLagan
Cover of the book Build Yourself a Model Yacht by Jennifer McLagan
Cover of the book 30 Minuten Rhetorik by Jennifer McLagan
Cover of the book Introducing Media Practice by Jennifer McLagan
Cover of the book Developing Learning Professionals by Jennifer McLagan
Cover of the book L'argot de l'X by Jennifer McLagan
Cover of the book Contemporary Issues in Mediation by Jennifer McLagan
Cover of the book Mukul Tatha Anya Kavitayein (Hindi Poetry) by Jennifer McLagan
Cover of the book How to Become a Tack Puller by Jennifer McLagan
Cover of the book Manual for Planetary Leadership by Jennifer McLagan
Cover of the book Learning and Community Approaches for Promoting Well-Being 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