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 Now I Know by Jennifer McLagan
Cover of the book Quicklet on David Roberts and Greg Child's Sandstone Spine: Seeking the Anasazi on the First Traverse of the Comb Ridge (CliffNotes-like Book Summary and Analysis) by Jennifer McLagan
Cover of the book 侍茶師:160堂經典茶藝課 by Jennifer McLagan
Cover of the book Transforming Teacher Education by Jennifer McLagan
Cover of the book Die Neuregelung des Arzneimittel-Versandhandels im Gesundheitsmodernisierungsgesetz (GMG) by Jennifer McLagan
Cover of the book Smokin' Hot Barbeque Recipes by Jennifer McLagan
Cover of the book How to Become a Machine Sneller by Jennifer McLagan
Cover of the book Knowledge Creation in Education by Jennifer McLagan
Cover of the book Erben und vorweggenommene Erbfolge in Einzelunternehmen aus zivil- und steuerrechtlicher Sicht by Jennifer McLagan
Cover of the book Quicklet on Brian Fikkert, Steve Corbett and John Perkins's When Helping Hurts: Alleviating Poverty Without Hurting the Poor...and Yourself by Jennifer McLagan
Cover of the book You Can Spend Less And Enjoy More by Jennifer McLagan
Cover of the book Some Syntactic Rules in Mohawk by Jennifer McLagan
Cover of the book Balıkçının Karısı-Rusça/Türçe Hikayeler (1C) by Jennifer McLagan
Cover of the book Vocabolario Italiano-Tedesco per studio autodidattico - 3000 parole by Jennifer McLagan
Cover of the book Furman University 2012 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